Effect of Steam Curing of Shiroudi Paddy on Quality, Texture and Thermal Properties of Rice
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Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:

Physicochemical properties of rice change during storage that is known as aging. It needs 3 to 6 months for aging to be completed. In this project, steaming of paddy was done as an accelerated aging method. Steam curing was done for the fresh Shiroudi paddy in two moisture levels (20 and 17%) for 5, 10 and 20 min at atmospheric pressure in factorial randomized design. Then it was dried until moisture content reached as low as 11%. The paddy de-husked and polished in laboratory milling. The physicochemical properties of milled rice were determined and compared with control one. Some desirable changes in quality, attributed to treatment of rice by steaming, were similar to what could be seen in naturally aged rice: decreasing in solid loss, peak and breakdown viscosity (p<0.05), increasing in hardness of raw and cooked rice and head rice yield (p<0.05). Steam curing increased (p<0.05) all three gelatinization temperatures but had no visible effect on enthalpy. But it had an adverse effect on appearance of rice. With increasing of steaming time, chalkiness had been expanded (p<0.05). So, five min. seaming time could be done practically for accelerated aging of any Shiroudi paddy with different initial moisture.

Language:
Persian
Published:
Food Engineering Research, Volume:18 Issue: 2, 2020
Pages:
61 to 74
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