Physicochemical Properties of Iranian Rice During Storage
Author(s):
Abstract:
Three varieties of Iranian rice were evaluated in the paddy (Tarom, Khazar, Fajr) for the cooking, textural, and pasting physicochemical properties during 18 months of storage under ordinary conditions. Testing was done for were amylose, cooking time, elongation, water uptake, and solid loss. A texture analyzer and Rapid Visco Analyzer were employed to determine hardness and pasting properties. All experiments were repeated every three months for 18 months and in three replications. Amylase was determined only for the first month. Solid loss decreased significantly over the 18 month for all varieties. The hardness of the cooked rice increased for all varieties, but was only significant for Khazar. The most significant change in the pasting properties was that the peak viscosity increased initially there was decreased. There was an initial increase in breakage followed by a decrease. In Tarom and Khazar varieties, the setback initially increased and then decreased and, in Fajr, it was initially constant and then decreased.
Keywords:
Language:
Persian
Published:
Journal of Agricultural Engineering Research, Volume:14 Issue: 2, 2013
Page:
43
magiran.com/p1173988
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یکساله به مبلغ 1,390,000ريال میتوانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
توجه!
- حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران میشود.
- پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانههای چاپی و دیجیتال را به کاربر نمیدهد.
In order to view content subscription is required
Personal subscription
Subscribe magiran.com for 70 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!