تاثير نيم‌پز كردن سه رقم برنج محلي استان خوزستان بر خصوصيات كمي و كيفي آن‌ها

Effect of Parboil on Quality and Quantity of Characteristics of Three Local Rice Cultivars of Khuzestan Province

ﺑﺮ ﺧﻼف ﻋﻄﺮ و ﻃﻌﻢ ﻣﻄﺒﻮع ﺑﺮﻧﺞ ﻫﺎي ﻣﺤﻠﯽ اﺳﺘﺎن ﺧﻮزﺳﺘﺎن، ﺗﺒﺪﯾﻞ و ﭘﺨﺖ آن ﻫﺎ ﺿﺎﯾﻌﺎت و ﻟﻌﺎب ﻓﺮاواﻧﯽ ﺗﻮﻟﯿﺪ ﻣﯽ ﻧﻤﺎﯾﺪ و ﮐﯿﻔﯿﺖ ﻇﺎﻫﺮي ﻣﻨﺎﺳﺒﯽ اﯾﺠﺎد ﻧﻤﯽ ﮐﻨﺪ. ﺑﻪ ﻫﻤﯿﻦ دﻟﯿﻞ ﻣﻮﻗﻌﯿﺖ ﻣﻨﺎﺳﺒﯽ در ﺑﺎزار ﻧﺪارد. در اﯾﻦ ﭘﮋوﻫﺶ ﺑﺮاي ﻣﺸﺨﺺ ﻧﻤﻮدن ﺗﺎﺛﯿﺮ روش ﻧﯿﻢ ﭘﺰ ﮐﺮدن )ﭘﺎرﺑﻮﯾﻞ(، ﺳﻪ رﻗﻢ ﺑﺮﻧﺞ ﻣﻮرد آزﻣﺎﯾﺶ را ﺗﯿﻤﺎر زﻣﺎن و دﻣﺎي ﺧﯿﺴﺎﻧﺪن و زﻣﺎن ﺑﺨﺎردﻫﯽ در ده ﺳﻄﺢ اﻋﻤﺎل ﻧﻤﻮده، در ﻧﻬﺎﯾﺖ ﻧﻤﻮﻧﻪ ﻫﺎ ﺗﺎ رﺳﯿﺪن ﺑﻪ رﻃﻮﺑﺖ 13 -11 درﺻﺪ )ﻣﺒﻨﺎي ﺗﺮ( ﺧﺸﮏ ﺷﺪﻧﺪ و ﻓﺎﮐﺘﻮرﻫﺎي ﺗﺒﺪﯾﻞ و ﮐﯿﻔﯿﺖ در ﺧﺼﻮص ﻧﻤﻮﻧﻪ ﻫﺎ اﻧﺠﺎم و ﺑﺎ اﺳﺘﻔﺎده از ﻃﺮح ﮐﺎﻣﻼ ﺗﺼﺎدﻓﯽ ﺗﺠﺰﯾﻪ و ﻣﻘﺎﯾﺴﻪ ﮔﺮدﯾﺪ. .ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﺗﻔﺎوت ﺑﯿﻦ ﺗﯿﻤﺎرﻫﺎي ﻣﺨﺘﻠﻒ ﺧﯿﺴﺎﻧﺪن و ﺑﺨﺎردﻫﯽ ﺑﺮ ﺧﺼﻮﺻﯿﺎت ﻇﺎﻫﺮي داﻧﻪ ﻫﺎي ﺑﺮﻧﺞ، درﺻﺪ راﻧﺪﻣﺎن ﺗﺒﺪﯾﻞ و در ﻧﺘﯿﺠﻪ ﻋﻤﻠﮑﺮد ﺑﺮﻧﺞ ﺳﺎﻟﻢ، در ﺳﻄﺢ اﺣﺘﻤﺎل1 درﺻﺪ ﻣﻌﻨﯽ دار ﺷﺪ ﺑﺎ اﻓﺰاﯾﺶ ﻣﺪت زﻣﺎن ﺑﺨﺎردﻫﯽ، درﺻﺪ راﻧﺪﻣﺎن ﺗﺒﺪﯾﻞ اﻓﺰاﯾﺶ ﯾﺎﻓﺘﻪ و ﻋﻤﻠﮑﺮد ﺑﺮﻧﺞ ﺳﺎﻟﻢ ﺑﯿﺸﺘﺮي را ﺑﻪ ﻫﻤﺮاه داﺷﺖ. ﻫﻤﭽﻨﯿﻦ ﻃﺒﻖ ﻧﺘﺎﯾﺞ ﺑﻪ دﺳﺖ آﻣﺪه ﻣﻨﺎﺳﺐ ﺗﺮﯾﻦ دﻣﺎ و زﻣﺎن ﺧﯿﺴﺎﻧﺪن و زﻣﺎن ﺑﺨﺎردﻫﯽ ﺑﺮاي رﻗﻢ ﻋﻨﺒﺮﺑﻮ و ﭼﻤﭙﺎ دﻣﺎي 40 درﺟﻪ ﺳﺎﻧﺘﯽ ﮔﺮاد ﺑﻪ ﻣﺪت 6 ﺳﺎﻋﺖ و 30 دﻗﯿﻘﻪ ﺑﺨﺎردﻫﯽ و ﺑﺮاي رﻗﻢ داﻧﯿﺎل ﺧﯿﺴﺎﻧﺪن در دﻣﺎي50 درﺟﻪ ﺳﺎﻧﺘﯽ ﮔﺮاد ﺑﻪ ﻣﺪت 4 ﺳﺎﻋﺖ و 30 دﻗﯿﻘﻪ ﺑﺨﺎردﻫﯽ ﻣﯽ ﺑﺎﺷﺪ. و ﺗﺤﺖ ﺗﺎﺛﯿﺮ اﯾﻦ ﺗﯿﻤﺎرﻫﺎ راﻧﺪﻣﺎن ﺗﺒﺪﯾﻞ اﻓﺰاﯾﺶ ﯾﺎﻓﺘﻪ و ﻋﻤﻠﮑﺮد ﺑﺮﻧﺞ ﺳﺎﻟﻢ و ﻧﯿﺮوي ﺷﮑﺴﺖ)ﺳﺨﺘﯽ( و ﻣﻘﺎوﻣﺖ ﺧﻤﺸﯽ ﺑﯿﺸﺘﺮي ﻣﺸﺎﻫﺪه ﺷﺪ.

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.