pok-radbundit

109 ¡™“µ‘ ‚ ¿≥√≥ƒ∑∏‘Ï ·≈–§≥– «“√ “√ √“™∫— ≥±‘ µ¬ ∂“π ªï ∑’Ë ÛÛ ©∫— ∫∑’Ë Û °.§.-°.¬. ÚııÒ Abstract : Producing Artificial Aged Rice Using Combined Techniques of Fluidization and Tempering Somchart Soponronnarit, et al Fellow of the Academy of Science, The Royal Institute, Thailand Accelerated aging of jasmine brown rice by high temperature fluidization technique in the first stage (130-150 Ì C), followed by tempering (30-120 min) and ventilation in the last stage, was used in this study in order to reduce a pasty mass and swells only slightly of newly harvested rice. The changes of those properties for the newly harvested rice normally take place within 3-6 months. In addition, the amount of free fatty acid and enzymatic digestion in thermally treated jasmine brown rice were determined and compared with the untreated rice samples that were stored for 7 months. The experimental results showed that the thermal treatment could produce the aged rice properties.The water uptake and volume expansion increased but the solid loss decreased. Drying temperature and tempering time had a significant effect on hardness. The preference scores showed that the panellists rather liked the treated sample, with moderately acceptability, whilst the stored control sample showed the lowest score. The percentage of FFA level of the thermally treated samples was lower than the control samples and slightly increased during storage for 7 months whereas it rapidly increased in the control samples. The examination of starch hydrolysis indicated that the rice obtained from the natural aging process had a high glycemic index whereas the thermally treated rice showed the low-to-medium glycemic index. Key words : acceleration aging, fluidization, free fatty acids, glycemic index, jasmine brown rice, storage