Study of parboiled germinated brown rice properties | การศึกษาคุณสมบัติของข้าวกล้องงอกนึ่ง
2009
Sirirattanaporn Labuawong(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Plant Production Technology) | Uma Sangkram(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Plant Production Technology)
This research was conducted to compare the quality of brown rice (BR), germinated brown rice (GBR), parboiled brown rice (PBR) and parboiled germinated brown rice (PGBR) of cv. Chai Nat 1. The experimental design was completely randomized design (CRD) with 3 replications. The results showed that producing GBR from rough rice caused high breaking percentage when rice was dehulled but parboiling process to make PGBR could solve this problem. Chemical analysis showed significant higher (p LT= 0.05) content of rice bran oil and brown rice flour oil in PBR and PGBR, than BR and GBR respectively. The highest oryzanol content in rice bran oil was found from PBR while the highest oryzanol content in brown rice flour oil was found from PGBR. Analysis of cooking quality showed that PBR and PGBR had high alkali digestibility values, long cooking time and low water absorption during cooking. Low volume expansion and high hardness values of cooked rice were also found from PBR followed by PGBR, BR and GBR, respectively. Sensory evaluation of cooked rice by the panelists indicated that BR and GBR were preferred to other two kinds of rice of which PBR had the lowest overall acceptability score.
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Эту запись предоставил Kasetsart University