Textural property improvement of black sticky rice during postharvest drying by a fluidization technique
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Publication Details
Author list: Rattanamechaiskul C., Junka N., Wongs-Aree C.
Publisher: Faculty of Food Science and Technology
Publication year: 2017
Journal: International Food Research Journal (1985-4668)
Volume number: 24
Issue number: 3
Start page: 1192
End page: 1198
Number of pages: 7
ISSN: 1985-4668
Languages: English-Great Britain (EN-GB)
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Abstract
This research was focused on improving the textural properties of black sticky rice by using a starch gelatinization process on the rice during postharvest and by drying using a fluidization technique. The test was initiated by drying black sticky rice exhibiting a harvested moisture of 28.3-33.3% (d.b) at a temperature of 100-150 ฐ C until the moisture content was reduced to 22.0% (d.b). It was found that, as a result of this procedure, the level of starch gelatinization increase correlated well with the initial moisture content of the paddy and with the drying temperature, and the texture of the rice samples tended to change with the level of gelatinization; in particular, with increasing gelatinization the hardness value exhibited a decreasing trend and the stickiness value increased linearly. ฉ All Rights Reserved.
Keywords
Black sticky rice, Fluidized bed dryer
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