Textural property improvement of black sticky rice during postharvest drying by a fluidization technique
2017
Junka, N. | Rattanamechaiskul, C. | Wongs-Aree, C.
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 fluidizationtechnique. The test was initiated by drying black sticky rice exhibiting a harvested moisture of 28.3-33.3% (d.b) at a temperature of 100-150oC until the moisture content was reduced to22.0% (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 dryingtemperature, 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 andthe stickiness value increased linearly.
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