Improving head rice yield of glutinous rice by novel parboiling process

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Jaiboon P., Poomsa-ad N., Tungtrakul P., Soponronnarit S.

ผู้เผยแพร่: Taylor and Francis Group

ปีที่เผยแพร่ (ค.ศ.): 2016

วารสาร: Drying Technology (0737-3937)

Volume number: 34

Issue number: 16

หน้าแรก: 1991

หน้าสุดท้าย: 1999

จำนวนหน้า: 9

นอก: 0737-3937

eISSN: 1532-2300

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84995802728&doi=10.1080%2f07373937.2016.1154865&partnerID=40&md5=81ff18524a1a3a5f4cd2ab887694ef45

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Most commercial parboiled rice is produced from high-amylose content rice. Glutinous rice, which is lacking in amylose content, is generally consumed in Southeast Asian countries. Rare study of parboiling glutinous rice has been observed. In this study, glutinous rice was improved in head rice yield by a novel parboiling process. Two rough glutinous rice, rice department 6 (RD6) and black glutinous rice (BGR) cultivars, were soaked in hot water at 70 ± 5°C for 3 h. The ricer 3moisture content after soaking was 50–52% (d.b.), it was dried with hot air and superheated steam (SHS) at 110, 130, and 150°C in a fluidized bed dryer. The results show that SHS at all drying temperatures can improve the high head rice yield in both parboiled glutinous rice cultivars better than hot air drying. Higher temperature drying caused L* value to decrease but the b* value increases in RD6, whereas in BGR, all color values decreased and ΔE* was increased when the drying temperature increased. Increasing drying temperature presented a softer texture of both glutinous rice cultivars. Upper 130°C, completed gelatinization of both varieties can be obtained and seen by scanning electron microscope and differential scanning calorimeter (DSC). This technique of using high-temperature fluidized bed drying can produce completely parboiled glutinous rice in a single process instead of two conventional processes, steaming and drying, in series. © 2016, Copyright © Taylor & Francis Group, LLC.

คำสำคัญ

glutinous rice, parboiling process