Olayanju Adeniyi T, Okonkwo Clinton E, Ojediran John O, Hussain Syed Z, Dottie Ewhoritsemogha P, Ayoola Ayooluwa S
Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria.
Division of Food Science and Technology, She-r-Kashmir University of Agricultural Sciences and Technology, Kashmir, India.
Heliyon. 2021 Apr 8;7(4):e06739. doi: 10.1016/j.heliyon.2021.e06739. eCollection 2021 Apr.
This study investigates the interactive effects of processing parameters on the quality of milled rice using a one-step milling machine. Also, predictive models were generated using response surface methodology. The processing parameters were moisture content (10-14 % dry basis), shaft speed of rotation (600-900 rpm), and polishing time (1-3 min). The quality parameters evaluated were milling (head rice yield, percentage broken rice, fine broken rice, and milled rice yield), cooking (optimum cooking time, kernel elongation ratio, and width expansion ratio), and sensory (flavor, aroma, appearance, texture, and overall acceptability) properties. The results showed that the interactive effects of moisture content, shaft speed, and polishing time were significant (P < 0.05) on percentage broken rice, milled rice yield, fine broken rice, optimum cooking time, kernel elongation ratio, width expansion ratio, aroma, and appearance but was not significant on head rice yield, flavor, texture, and overall acceptability. These results were similar to the regression models generated. In conclusion, the interactive effects of these processing parameters affect all the cooking properties but not all milling and sensory properties while using a one-step milling machine.
本研究使用一步式碾米机研究了加工参数对糙米质量的交互作用。此外，还使用响应面法生成了预测模型。加工参数包括水分含量（干基10%-14%）、轴转速（600-900转/分钟）和抛光时间（1-3分钟）。评估的质量参数包括碾磨（整精米率、碎米率、细碎米率和糙米出米率）、蒸煮（最佳蒸煮时间、米粒伸长率和宽度膨胀率）和感官（风味、香气、外观、质地和总体可接受性）特性。结果表明，水分含量、轴转速和抛光时间的交互作用对碎米率、糙米出米率、细碎米率、最佳蒸煮时间、米粒伸长率、宽度膨胀率、香气和外观有显著影响（P<0.05），但对整精米率、风味、质地和总体可接受性无显著影响。这些结果与生成的回归模型相似。总之，在使用一步式碾米机时，这些加工参数的交互作用会影响所有蒸煮特性，但不会影响所有碾磨和感官特性。
