COMPARATIVE STUDY QUALITY OF PARTIALLY PARBOILED BROWN RICE TREATED BY HUMIDIFIED AND NON HUMIDIFIED HOT AIR FLUIDIZED BED

摘要：

Partially parboiled brown rice provides excellent head rice and reduces the starch digestibility since amylose-lipid complexes, acting as a resistance to enzymatic digestion, are formed during gelatinization of rice starch.The extent of the amylose-lipid complex formation depended on the combined effects of operating condition and the degree of starch gelatinization.The objectives of this work were therefore to study the effects of drying media and drying temperature on the degree of gelatinization, the starch digestion rate and the other qualities of treated brown rice i.e.head brown rice yield and texture.The experimental results have shown that paddy drying with humidified hot air was required longer time than hot air.The lower drying rate together with condensation of water vapour in the humidified hot air provided higher degree of starch gelatinization and the corresponding higher degree of crystallinity of amylose-lipid complexes, both factors resulting in higher head rice yield and lower starch digestibility.The texture of the humidified hot air brown rice after cooking was significantly harder than the sample obtained from hot air drying.

关键词： Brown rice glycemic index humidified hot air fluidized bed

作者: C.Rattanamechaiskul S.Prachayawarakorn S.Soponronnarit

作者单位: Division,School of Energy Environment and Materials,King Mongkut’s University of Technology Thonburi Faculty of Engineering,King Mongkut’s University of Technology Thonburi,126 Pracha-utid Road,Tungkru

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-7

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）