Study of Physicochemical Properties of Lranian Rice during Aging

摘要

Three varieties of Iranian rice,tarom,khazar and fajr were evaluated for physicochemical properties,including cooking,textural and pasting properties for 18 months of storage in ordinary condition.Experiments were cooking time,elongation,water uptake and solid loss.A texture analyzer and rapid visco analyzer(RVA) were employed for determining hardness and pasting properties.All experiments repeated every three month up to 18 months and in three replication.Amylase was determinated using the method of juliano (1985) just in first month because it has not been changed during aging.