he effect of drying air temperature, paddy final moisture contentand type of whitener on head rice yield and cooking quality of Gohar, Keshvare, Kohsar, Tarom and Hashemi rice varieties.
2014
Tajaditalab, Kobra | Latifi, Atefeh | Alizadeh, Mohammad Reza | Habibi, Fatemeh | Tavasoli, Fatemeh | Bolook, Sima
In order to produce more head rice yield, the selection of a suitable milling system, depending on rice variety, drying temperature and final moisture content of paddy, this research carried out Factorial experiment with complete design with 4 factors, including variety in 2 levels for Guilan (Gohar and Hashemi) and 2 levels for Mazandaran (Keshvari and Tarom), whiteness system in 2 levels (abrasive and friction), final moisture content in 4 levels (8-9, 9-10, 10-11 and 11-12%) for Guilan and 2 levels (10 and 12%) for Mazandaran and drying temperature in five levels (35, 40, 45, 50, 55 C) for Guilan and 2 levels (40 and 50 C) for Mazandaran in 3 replications. The results showed that temperature range of 35-45 C and 35-40 C was suitable for drying of Hashemi and Gohar, respectively. It must be noted for Gohar only abrasive type system should be utilized. Proper final moisture content range for milling of Hashemi and Gohar with abrasive system has been 11-12%. Drying temperature of 40 C could be recommended for drying of Mazandran rice varieties (Tarom and Keshvari). The moisture content of 12% and moisture content range of 10 12% was suitable for milling of Trom and Keshvari with friction type system. The revealerd that water absorption of Gohar and Keshvari was lower than that of Hashemi and Tarom. With reduction in grain moisture content, the amylose content reduced and cooking time increased. With increasing the drying temperature, peak viscosity, breakdown, final and setback viscosity of Hashemi and Gohar increased.
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