期刊
DRYING TECHNOLOGY
卷 33, 期 7, 页码 876-885出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2014.995304
关键词
Drying medium; Fluidized bed; Gamma-aminobutyric acid; Germination
资金
- Thailand Research Fund
- Royal Golden Jubilee Ph.D. Program [PHD/0040/2552]
- King Mongkut's University of Technology Thonburi (KMUTT)
- National Science and Technology Development Agency (NSTDA)
In this work, the effects of amylose content, drying medium, and drying temperature on the fissure, texture, and glycemic index of germinated paddy (GP) were investigated. The amylose content, drying temperature, and drying medium affected the degree of starch gelatinization and percentage of fissure kernels significantly. Hot air drying at 130 and 150 degrees C insignificantly influenced the hardness of Phitsanulok 2 GP with high amylose content after cooking compared to that of shade-dried GP, and the drying temperatures significantly affected the hardness and stickiness of RD6 GP without amylose content. Superheated steam drying caused a significant change in textural properties for both paddy varieties because of complete starch gelatinization. The high-amylose paddy had higher gamma-aminobutyric acid and lower glycemic index than nonamylose paddy. Drying temperature and drying media did not change the gamma-aminobutyric acid and glycemic index of both GP varieties in comparison to their shade-dried samples.
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