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Author: search.filters.author.Soponronnarit, SomchartSubject: search.filters.subject.Texture

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    Effects of germination time and drying temperature on drying characteristics and quality of germinated paddy
    (2015-04-01)
    Chungcharoen, Thatchapol
    ;
    Prachayawarakorn, Somkiat
    ;
    Tungtrakul, Patcharee
    ;
    Soponronnarit, Somchart
    Germination time and drying temperature are very important parameters affecting the quality of the germinated paddy (GP) since the microstructure of starch granules is modified during germination. The experimental results showed that the germination time increasing from 60 to 68 h provided more loosely-packed starch granules, lower hardness of cooked GP, higher γ-aminobutyric acid content (GABA) and larger number of fissured GP after drying. However, the modified microstructure did not cause a difference between drying curves at each germination time. Prediction results of the moisture content from the two-layer model were in good agreement with the experimental results and also showed that the effective moisture diffusion coefficient values of husk were significantly lower than those of germinated brown rice. Drying at a higher drying temperature could reduce the number of fissured GP more significantly. The hardness of cooked GP samples and their GABA contents obtained from drying temperatures changed insignificantly from that of the shade-dried GP. The sensory analysis results revealed that the texture of GP was better than that of the rice without germination and the longer germination time provided the adverse effect on the fermentation odour and texture.
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    A novel image-analysis based approach to evaluate some physicochemical and cooking properties of rice kernels
    (2014-01-01)
    Jinorose, Maturada
    ;
    Prachayawarakorn, Somkiat
    ;
    Soponronnarit, Somchart
    Prior to being edible, paddy needs to undergo several processing steps, which inevitably affect the kernel quality, both in terms of the physical, physicochemical and cooking characteristics. Unfortunately, many of the kernel quality parameters are time-consuming and not straightforward to evaluate, rendering the control of the paddy processing quite ineffective. An alternative means, which allows rapid determination of various properties of the kernels are therefore desirable. This study represents the first attempt to correlate image-analysis based apparent characteristics of rice kernels to physicochemical as well as cooking properties of the kernels for effective monitoring of rice processing and cooking processes. Parboiled rice production process was selected as a test process. Image-analysis based results, in terms of the changes of the kernel dimensions (i.e.; elongation ratio, width ratio, and swelling) and translucency as well as the fractal dimension of the kernel images, were noted to adequately correlate with the tested physicochemical (i.e.; amylose content, water uptake, degree of parboiling, which is closely related to the degree of starch gelatinization) as well as cooking (i.e.; texture and cooked level of rice kernels) properties of the rice kernels of two varieties of Thai rice. This represents an attractive evaluation technique that can be adopted by an industry for various properties measurement and quality control. © 2013 Elsevier Ltd. All rights reserved.