مقايسه خواص كيفي و مواد معدني برنج هاشمي با درجات سفيدي متفاوت و قابليت پذيرش آنها توسط مصرف‌كنندگان

Comparethe Quality and Minerals of Hashemi Rice Variety with Different Whiteness and Their Acceptability by Consumers

برنج قهوه‌اي حاصل عمليات تبديل است كه به دليل دارا بودن مواد مغذي و تركيبات فعال بيولوژيك اهميت ويژه‌اي دارد. بافت برنج قهوه‌اي يكي از عوامل مؤثر در پذيرش آن توسط مصرف‌كنندگان محسوب مي‌شود. به منظور مقايسه كيفيت پخت، مقدار مواد معدني، خواص خميري و ميزان پذيرش برنج‌ پخته با درجات سفيدي مختلف شامل برنج 1 و 2 به ترتيب با درجات سفيدي 35.9-35.1 و 40.1-39.6، برنج سفيد با درجه سفيدي 55.5-54.2 و برنج قهوه‌اي، از طرح كاملاً تصادفي استفاده شد. نتايج بررسي نشان مي‌دهد اثر درجه سفيدي بر صفات كيفي برنج شامل درصد آميلوز، جذب آب، مدت زمان پخت، مواد جامد از دست رفته و خواص خميري معني‌دار (0.05

Brown rice is important because of containing nutrients and biological active compounds. Texture of brown rice is one of the important factors in terms of acceptance by consumers. An investigation was conducted to compare brown rice and three different types of Hashemi rice, No.1, No. 2, and white rice with different degrees of whiteness, 35.1-35.9, 39.6-40.1, and 54.2-55.5 respectively, to compare their properties: quality, amount of minerals, pasting properties and acceptance. Completely Randomized Design was used. The results showed that the effects of the whiteness on quality of cooked rice including amylose percentage, water absorption, time required for cooking, solid losses and pasting properties were significant )α=0.05). Time required for cooking decreased with increasing in whiteness. Furthermore, all pasting properties increased with increasing the milling degree. Although brown rice was cooked after soaking in water for a longtime (18 h), it possessed highest stiffness of texture, mass roughness and particles when compared to other three type of rice. Brown rice had the lowest acceptancy, compare to other three samples. Rice 1 and 2 rated between white rice and brown rice in terms of quality characteristics, content of minerals and overall acceptance.