Document Type : Original Research Article
Authors
1 Directorate of Animal Resource, Ministry of Agriculture, Baghdad city, Iraq, Department of Food Science, Collage of Agricultural and Engineering Sciences, University of Baghdad, Baghdad, Iraq
2 Department of Food Science, Collage of Agricultural and Engineering Sciences, University of Baghdad, Baghdad, Iraq
Abstract
The ratio of amylose to amylopectin has a significant impact on rice cooking properties. The raw rice grains with moisture levels of 14% and 18% were treated with 30 mg/L ozone for 5 hours and the milled rice was treated for 3 hours, as well. The sample weighed 2 kg and the treatment was carried out in a confined space system with the ozone-mixed air being pushed through it in which amylose was assessed to be 18.93% and amylopectin to be 81.07%. The percentages of amylose and amylopectin in ozone-treated versus non-ozone-treated grains did not change significantly, for both raw and milled rice, at both moisture content and ozone treatment levels. To extend the storage life, the ozone treatment period for raw and milled rice was determined based on the removal of most microorganisms.
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