สืบค้นงานวิจัย
Changes in Lipid Colour of Grain and Pasting Properties of Brwon Rice cv. Khao Dok Mail 105 during Storage
Jirasak Kongkiattikajorn - กรมวิชาการเกษตร
ชื่อเรื่อง (EN): Changes in Lipid Colour of Grain and Pasting Properties of Brwon Rice cv. Khao Dok Mail 105 during Storage
ผู้แต่ง / หัวหน้าโครงการ (EN): Jirasak Kongkiattikajorn
บทคัดย่อ (EN): This research was to find out the changes of the total lipid, free fatty acid contents, the colour of brown rice, gel consistency and pasting properties during storage of the rice for 0-7 months at 25'C and 37C. The experinent was designed as a factorial in CRD with two storage conditions, eight times of storages and conducted at the Laboratory of the School of Bioresources and Technology, King Monkut's University of Technology, Thonburi during 2000-2003. Storage produced changes in the total free fatty acid, the colour of the brown rice, gel consistency and RVA pasting properties as a varietal, times and temperatures dependent phenomenon. The significant difference between the colour of the brown rice, total free fatty acid contents and the pasting behaviour of brown rice flour was shown in the rice stored at 25 and 37C. Aging had no apparent effect on the levels of total lipid contents during storage. Free fatty acid contents decreased from 5.31 to 3.70 % and 5.31 to 2.09 % of total lipids for rice stored at 25 and 37"C. respectively. There was the negative correlation between total fatty acid contents and colour of brown rice at 37"C. The relationship between pasting properties and total free fatty acid contents of rice storage at 25 and 37C. also represented the linear regression. This study indicated the changes of free fatty acid contents, physical and physicochemical properties on rice during aging were functionality of the storage temperatures and times.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): th
เผยแพร่โดย: กรมวิชาการเกษตร
คำสำคัญ (EN): grain and pasting properties
เจ้าของลิขสิทธิ์: กรมวิชาการเกษตร
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

การอ้างอิง

Jirasak Kongkiattikajorn. "Changes in Lipid Colour of Grain and Pasting Properties of Brwon Rice cv. Khao Dok Mail 105 during Storage". กรมวิชาการเกษตร. 2548

Jirasak Kongkiattikajorn. "Changes in Lipid Colour of Grain and Pasting Properties of Brwon Rice cv. Khao Dok Mail 105 during Storage". กรมวิชาการเกษตร. 2548. Print.



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Changes in Lipid Colour of Grain and Pasting Properties of Brwon Rice cv. Khao Dok Mail 105 during Storage
Jirasak Kongkiattikajorn
กรมวิชาการเกษตร
2548
The effect of storage conditions on antioxidant activities and total phenolic contents of parboiled germinated brown rice (Khao Dok Mali 105) Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105) Conventional steaming retains tocols and γ-oryzanol better than boiling and frying in the jasmine rice variety Khao dok mali 105 Changes in Phytochemicals and Antioxidant Properties of Kaffir Lime Leaves under Chilling Storage Effect of seed priming on some physiological characteristics in rice (Oryza sativa L.) cv. KDML105 under drought stress Chemical properties and sensory characteristics of tomyum puffed rice Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test Biochemical changes and seedling growth in primed rice (Oryza sativa L.) seed Development of functional marker for GS3 gene controlling grain size in rice The influence of extraction methods on composition and antioxidant properties of rice bran oil
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