مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

501
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

Effect of Steam Curing of Shiroudi Paddy on Quality, Texture and Thermal Properties of Rice

Pages

  61-72

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.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    LATIFI, A., & ESMAIILI, M.. (2020). Effect of Steam Curing of Shiroudi Paddy on Quality, Texture and Thermal Properties of Rice. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), 18(67 ), 61-72. SID. https://sid.ir/paper/267986/en

    Vancouver: Copy

    LATIFI A., ESMAIILI M.. Effect of Steam Curing of Shiroudi Paddy on Quality, Texture and Thermal Properties of Rice. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH)[Internet]. 2020;18(67 ):61-72. Available from: https://sid.ir/paper/267986/en

    IEEE: Copy

    A. LATIFI, and M. ESMAIILI, “Effect of Steam Curing of Shiroudi Paddy on Quality, Texture and Thermal Properties of Rice,” FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), vol. 18, no. 67 , pp. 61–72, 2020, [Online]. Available: https://sid.ir/paper/267986/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top