| Author | Vu Thu Giang |
| Call Number | AIT Thesis no.PH-00-16 |
| Subject(s) | Brown rice
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of
Science. |
| Publisher | Asian Institute of Technology |
| Abstract | Quality of stabilized brown rice of low amylose of 16 % (KDML105) and high amylose of 23% (CNT) varieties was investigated in terms of cooking quality, gelatinization temperature, free fatty acid content and hardness of cooked rice. Heat treatments in terms of steaming, boiling and heating at high temperature were used to stabilize brown rice to inactivate lipase enzyme in brown rice. The first two treatments were steaming rough rice and steaming brown rice directly at 1 kg/cm2 for duration of 5, 10 and 15 minutes. Another treatment was soaking paddy in boiling water for 5 minutes. Two stages drying for paddy was done at 90°C for 15 minutes in the first stage, low temperature ( 40°C) was used in the second stage till moisture content reached 13%. Effect of storage temperature at 5, 30 and 40°C on untreated and stabilized brown rice quality was also investigated. Within steaming treatment, steaming time had no effect on quality changes of stabilized brown rice. Quality of stabilized brown rice after stabilize processes changed as compared to untreated sample with lower water uptake, larger volume expansion and harder texture of cooked rice. Free fatty acid is used as index judging deterioration of brown rice and reduced after stabilize. Gelatinization temperature was not affected by heat and storage temperature. Storage resulted in increased water uptake, larger volume expansion and harder texture of cooked kernels. Drying temperature during drying process for paddy changed water uptake of cooked brown rice. It was higher if the paddy was dried at higher temperature. It was concluded that brown rice prepared from steamed paddy was given of the best quality as compared to that using any other treatments. The brown rice produced by steaming paddy was having lower free fatty acid development and slight change in cooking and texture quality. Variety also contributed to quality of stabilized brown rice. There were small changes in cooking and texture quality of stabilized brown rice of low amylose variety. Low amylose rice exhibited a higher rate of lipolysis than high amylose rice. |
| Year | 2000 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Postharvest and Food Process Engineering (PH) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Jindal, Vinod K. ;Rakshit, Sudip K.; |
| Scholarship Donor(s) | NORAD ;Norwegian Agency for Development Co-operation; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2000 |