Article abstract

Journal of Agricultural and Crop Research

Research Article | Published February 2021 | Volume 9, Issue 2. pp. 27-33.

doi: https://doi.org/10.33495/jacr_v9i2.21.102

 

Evaluation of physical and cooking quality of parboiled germinated brown rice using a coaxial two-impinging stream dryer

 



 

 

Sakchai Dondee*

Kamonrak Kangkham

Rungtawan Wiwattanasirikul

Warachat Sangsida

 

Email Author

 

Faculty of Engineering and Industrial Technology Establishment Project, Chaiyaphum Rajabhat University, Chaiyaphum, 36000, Thailand.


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Citation: Dondee S, Kangkham K, Wiwattanasirikul R, Sangsida W (2021). Evaluation of physical and cooking quality of parboiled germinated brown rice using a coaxial two-impinging stream dryer. J. Agric. Crop Res. 9(2):27-33. doi: 10.33495/jacr_v9i2.21.102.

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 Abstract 


The coaxial two-impinging stream dryer was developed and experimentally used for parboiled germinated paddy drying. The physical quality such as moisture content, color and cracking were investigated. In addition, the cooking quality such as texture properties and rehydration were evaluated as well. The drying parameters were conducted for drying temperatures of 50, 60, 70 and 80°C, drying air velocity at 28 m/s and 44.14 ± 14 %d.b. for initial moisture content. The experimental result found that the final moisture content was reduced to about 38.36, 36.15, 31.80 and 30.70 %d.b. for drying temperatures at 50, 60, 70 and 80°C, respectively. The cracking was little occurred, which was less than 2.73 ± 0.27% for all drying conditions. From the investigation of color changes, it is found that the L-, a-, and b- values were negligible changed in the range between 44.537 ± 0.548 to 46.608 ± 0.743, -3.117 ± 0.460 to -3.182 ± 0.345, and 6.174 ± 0.585 to 6.861 ± 0.406, respectively. The values of total color difference change (E) were approximately 45.079 ± 0.530 to 47.220 ± 0.786. The increase of drying air temperature affected the increase of textural properties. Separately, considering the following maximum values of hardness, gumminess, adhesiveness, cohesiveness and chewiness were about 686.15 ± 4.89, 445.50 ± 54.07, -0.070 ± 0.03, 0.625 ± 0.02, 6090.72 ± 743.0, respectively. The rehydration percentages were ranged from 60.333 ± 6.72% to 65.105 ± 6.24% for drying temperature at 80°C.

Keywords  Parboiled rice   impinging stream dryer   nutritional quality   cooking quality    texture property 

 

 

Copyright © 2021 Author(s) retain the copyright of this article.or(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

 

 

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