پديد آورنده :
عربستاني، اكرم
عنوان :
بررسي خصوصيات مورفولويكي، فيزيكو شيميايي وحرارتي سه رقم برنج ايراني زاينده رود﴿لنجان﴾، بكيان ﴿كامفيروز﴾وهاشمي ﴿از ارقام محلي شمال﴾
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم وصنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
شانزده، 151،[II] ص: مصور، جدول، نمودار
يادداشت :
ص.ع به: فارسي و انگليسي
استاد راهنما :
مهدي كديور، محمد شاهدي
استاد مشاور :
شهرام دخاني
توصيفگر ها :
شلتوك , اوريزاستيوا , اندوسپرم
تاريخ نمايه سازي :
8/2/87
استاد داور :
جواد کرامت، آقا فخر ميرلوحي
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتال
چكيده انگليسي :
AbstractCereal grains are a cheap and good source of energy and protein which is an importantration in producing and developing countries Rice is the only cereal which is justconsidered for human consumption and today with cultivation in more than 100 countries isas staple food for about a half of world population In this study the physical length breadth ratio 1000 kernel weight bulk density and hardness and chemical moisture fat total protein fiber starch and amylose content properties of three Iranian native rice Bakyan Hashemi and Zayanderood were investigated Moreover their cooking propertiesbefore storage starch and protein properties were determined finally textural propertiesand effect of aging were assessed Results of physical and chemical tests indicated thatBakyan and Zayanderood classified in medium rice grain whereas Hashemi wascategorized as a long rice grain Hashemi had the highest hardness and the lowest bulkdensity According to proximate analysis Bakyan had higher moisture fat total protein andfiber content whereas its starch and amylose content were lower in comparison with twoother rice varieties Hashemi and Zayanderood had the highest starch and amylose content respectively Observation of rice starches with scanning electron microscope SEM showed that rice starch granules were mainly polyhedral and their size ranged between 2 64 6 92 m The x ray diffraction also exhibited that starch of three varieties had A type x ray diffraction patterns Study of other starch properties indicated that starch of Hashemihad lower light transmittance syneresis and swelling power whereas itsgelatinization temperature turbidity and close packing concentration were higher incomparison with those of two other varieties In respect to rice protein properties more than70 of total protein of the varieties is glutelin Alkaline extraction of proteins resulted toprotein isolates with about 90 putirty Electrophoretic patterns of flour and proteinisolates also revealed differences in several of bands Results of cooking tests before andafter aging 6 months in room temperature indicated that Hashemi had lower elongationratio and gruels solid loss whereas its cooked length breadth and water uptake ratio werehigher Textural analysis of the cooked rice indicated that firmness packability maximumforce cohesiveness and chewiness were higher in Bakyan and lower in Hashemi Generally according to obtained results Hashemi showed better properties before and after6 month aging in comparison with two other rice varieties
استاد راهنما :
مهدي كديور، محمد شاهدي
استاد مشاور :
شهرام دخاني
استاد داور :
جواد کرامت، آقا فخر ميرلوحي
