PİYASADA SATIŞA SUNULAN BALDO ÇEŞİDİ PİRİNÇLERİN KALİTE ÖZELLİKLERİNİN ORİJİNAL ÇEŞİTLE KARŞILAŞTIRILMASI

Mehmet Metin YAZMAN; Mehmet KÖTEN; Ayhan ATLI

Makale detayları

PİYASADA SATIŞA SUNULAN BALDO ÇEŞİDİ PİRİNÇLERİN KALİTE ÖZELLİKLERİNİN ORİJİNAL ÇEŞİTLE KARŞILAŞTIRILMASI

Yazarlar:

Mehmet Metin YAZMAN | Mehmet KÖTEN | Ayhan ATLI

Yayıncı:

The Association of Food Technology

Dergi:

The Journal of Food 2020 Vol.45 Issue 4, pp.721-735

Belge Tipi:

Makale

Yayın Tarihi:

6/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458728

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070

Özet:

 


This study was conducted to compare the quality characteristics of the Baldo varieties purchased from the market with the characteristics specified in the Turkish Food Codex Rice Communique and with the original seed Baldo varieties. For this purpose, 17 Baldo rice samples were purchased from different markets and the samples were analyzed in terms of physical, chemical and cooking properties. The analysis results of the rice samples were compared with the analysis results of the original seed Baldo rice variety obtained from the Trakya Agricultural Research Institute. As a result of analysis conducted on a total of 17 samples; length 6.25-7.05 mm, length/width ratio 2.24-2.77, width 2.53-3.02 mm, 1000 kernel weight 19.75-26.62 g, hectoliter weight 82.00-86.73 kg/hl, ash content 0.33-0.51%, protein content 7.02-8.80%, gel length (consistency) 49.00-69.50 mm, alkaline spreading value (gelatinization temperature) 3.50-7.00, amylose content 27.70-30.75%cooking time 16.11-19.33 minutes, cooking loss 3.92-4.81%, total organic matter content 2.01-2.31 g/100g, water uptake ratio 1.73-1.99, 1.39 volume increase ratio 1.39-1.67, has been identified. 

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Makale detayları

PİYASADA SATIŞA SUNULAN BALDO ÇEŞİDİ PİRİNÇLERİN KALİTE ÖZELLİKLERİNİN ORİJİNAL ÇEŞİTLE KARŞILAŞTIRILMASI

Yazarlar: Mehmet Metin YAZMAN | Mehmet KÖTEN | Ayhan ATLI

Yayıncı: The Association of Food Technology

Dergi: The Journal of Food 2020 Vol.45 Issue 4, pp.721-735

Belge Tipi: Makale

Yayın Tarihi: 6/2020

Belge Dili: Türkçe

Document ID (Org No.): 2000458728

Sıklık: İki Aylık

eISSN: 1309-6273

pISSN: 1300-3070

Sayı

Yazarlar:

Mehmet Metin YAZMAN | Mehmet KÖTEN | Ayhan ATLI

Yayıncı:

The Association of Food Technology

Dergi:

The Journal of Food 2020 Vol.45 Issue 4, pp.721-735

Belge Tipi:

Makale

Yayın Tarihi:

6/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458728

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070