OPTIMIZATION OF TIME AND TEMPERATURE FOR AGEING OF RICE
KrishiKosh
View Archive InfoField | Value | |
Title |
OPTIMIZATION OF TIME AND TEMPERATURE FOR AGEING OF RICE
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Creator |
HANEEFA BEGUM, SK
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Contributor |
SIVALA KUMAR
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Subject |
bacteria, fungi, biological development, productivity, planting, inorganic acid salts, growth promoters, rhizobium, azotobacter, diseases
RICE |
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Description |
Rice (Oryza sativa L.) is a staple food of people in many parts of the world and is also second most widely consumed cereal in the world next to wheat. As a primary dietary source of carbohydrates, rice plays an important role in meeting energy requirements and nutrient intakes. The cooking quality of rice is one of the important factors influencing the acceptability of consumers. Such desirable properties are generally obtained by storing rice for a minimum period of 3-4 months before further processing; the process that is known as ageing. Freshly harvested rice, when cooked, becomes a sticky or pasty mass, swells only slightly and losses a fair amount of solids (starch) into the cooking water yielding a thick gruel. It also splits more on sides during cooking. Upon storage for a minimum period of 3 – 4 months, the rice swells more easily with less stickiness and the gruel becomes thin, its linear elongation upon cooking is more than in fresh rice. In addition, aged rice has higher volume expansion ratio and water absorption and less dissolved solids on cooking. Preferences for new and old rice among different people differ. The natural ageing requires much space for storage of rice, thus leading to high operational cost. Furthermore, rice undergoing ageing is susceptible to damage from insects, micro organisms and rodents. It is therefore, necessary to reduce the ageing time and operating cost, while, at the same time, can maintain the rice properties such as appearance and texture. The process of inducing the changes in rice in a short time to obtain desirable cooking properties, which resemble that of naturally aged rice, is referred to as accelerated or artificial ageing. The present research project has been taken up to study a combination of incubation temperatures ( 90, 100, 110 & 120 °C) and the incubation time (1, 3, 5, 7 & 9h) to find out ageing influence on the two varieties of rice i.e., BPT 5204 and BPT 2270. Analysis of rice physical parameters such as actual elongation, elongation ratio, swelling index, colour and chemical parameters such as protein content, carbohydrates and Name of the Author : SHAIK HANEEFA BEGUM Title of the thesis : “OPTIMIZATION OF TIME AND TEMPERATURE FOR AGEING OF RICE” Degree to which it is submitted : Master of Technology Faculty : Agricultural Engineering Major field of study : PROCESSING AND FOOD ENGINEERING Major Advisor : Dr. SIVALA KUMAR University : Acharya N G Ranga Agricultural University Year of Submission : 2012 amylose content was done for six months starting from first month at a uniform interval of one month. This work has taken to optimize the time and temperature to enhance the ageing of rice through artificial means with the following objectives. To study the effect of temperature and time on artificial ageing of rice. To study the physical changes like elongation, hardness and swelling index of the artificially aged rice. To study the changes in carbohydrates and protein of the artificially aged rice. It was observed that in BPT 5204, highest elongation and elongation ratio was 2.111 mm, 1.450 through natural ageing and in artificial ageing, it was 4.732 mm, 1.976 respectively. In BPT 2270, highest elongation and elongation ratio was 2.471 mm, 1.472 through natural ageing and in artificial ageing, it was 5.460 mm, 2.049 respectively. Swelling index, Hardness and Amylose content was slightly increased with the ageing where as protein content, carbohydrates and colour decreased with the ageing. By analyzing the obtained results, it can be concluded that to get a good elongation ratio for BPT 5204, BPT 2270 ageing at 110 °C – 3h in fifth month and 100 °C – 3h for sixth month is best and convenient. |
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Date |
2016-06-07T14:18:53Z
2016-06-07T14:18:53Z 2012 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/66949
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Language |
en
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Relation |
;D9248
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Format |
application/pdf
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Publisher |
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
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