Methodology of increasing the quality of rice
2003
Jaitip Wanitchang(Rajamangala Institute of Technology. Bangpra Campus, Chon Buri (Thailand). Faculty of Agriculture. Department of Farm Mechanics) | Phatchani Bunthakanon(Rajamangala Institute of Technology. Bangpra Campus, Chon Buri (Thailand). Faculty of Agriculture. Department of Agro-Industry) | Kannika Krasaetho(Rajamangala Institute of Technology. Bangpra Campus, Chon Buri (Thailand). Faculty of Agriculture. Department of Agro-Industry) | Prathumphon Saowaphan(Rajamangala Institute of Technology. Bangpra Campus, Chon Buri (Thailand). Faculty of Agriculture. Department of Agro-Industry)
Objectives of this study were to investigate a factors affecting the chemical properties of rice, to accelerate the rice aging in a short period and to evaluate the quality of freshly harvested rice and aged rice. Khaw dorkmali 105 rice variety was used in the study. The experiment was conducted at Faculty of Agriculture at Bangpra, Rajamangala Institute of Technology, Sriracha, Chonburi. The result showed that drying the freshly harvested paddy containing the moisture content over 20 percent (wet basis) in the hot air oven with a tray of water at 80 deg C for 20 minutes and without a tray of water at 70 deg C for 40 minutes. Followed by drying in a Satake Testing Dryer at 43 deg C to the final moisture content of 14 percent. Both methods were able to accelerate the rice aging not only increasing the volume expansion and protein content, but also decreasing the jel consistency of rice. The milling quality of rice was not changed nevertheless the instron cooked rice hardness was decreased.
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Este registro bibliográfico ha sido proporcionado por Thai National AGRIS Centre, Kasetsart University
