数字农科院2.0

The Optimization Of Starch Gelatinization A.nd Quality Attributes Under H ydrothermal Treatment Of Paddy By Response Surface Method

文献类型： 外文期刊

作者： Kang, Rui;Zhang, Xuejin;Chen, Kunjie;Abbas, Adnan;Ahmad, Fiaz;Belal, Eisa;Yousaf, Khurram;Ahmad, Fiaz

作者机构：

关键词： Gelatinization; hydrothermal; optimization; response surface method; rice quality

期刊名称： FRESENIUS ENVIRONMENTAL BULLETIN

ISSN： 1018-4619

年卷期： 2019 年 28 卷 4 期

页码：

摘要： The effect of soaking temperature, soaking time, and steaming time min up to five levels on DSG, percentage head rice yield (HRY), hardness, lightness, and color of japonica rice variety Huaidao 5 were taken under consideration. The most appropriate model in prediction of DSG, HRY, hardness, lightness and color was quadratic with R-2 values of 0.92, 0.91, 0.94, 0.91, and 0.94 respectively by response surface method (RSM). Although, the DSG, HRY, hardness, and color increased with the process severity thereby lightness decreased. However, HRY increased only up to some level before it started to reduce. The predicted optimum soaking temperature, soaking time and steaming time were 65 degrees C, 135 min and 10.66 min respectively and the predicted DSG, HRY, hardness, lightness and color under this condition was 82.38%, 73.44%, 32.38 N, 81.54, and 13.62 respectively with 0.897 composite desirability.

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