| Abstrakt: |
Unlike the pleasant flavor of local rice cultivars in Khuzestan province, its conversion and baking produces a lot of waste and glaze, and does not produce the proper qualities Based on this reason, they have been unable to gain good position in the rice market. In this study, three different cultivars of rice tested were used to determine the effect of half-cooked (parboil) on the time and temperature of soaking and the time of steaming in ten levels and The conversion and quality factors were compared with the samples using completely randomized design and the meanings were compared by Duncan method. The results showed that the difference between different soaking and steaming treatments on the appearance of rice grains, percentage of conversion efficiency and as a result of rice yield Healthy, at a probability level of 1%, with increasing burnout duration, increased conversion efficiency and performance Raised more healthy rice. Also, according to the results, the most suitable temperature and time of soaking and the time of steaming for Anbarbo and Champa cultured at 40 ° C for 6 hours and 30 minutes, and steam for a Danial variety at 50 ° C for 4 hours and 30 minutes. The effects of these treatments increased the conversion efficiency and improved head rice yield, broking force (hardness) and resistance strength. [ABSTRACT FROM AUTHOR] |
