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Journals / Gıda / 2020 / Cilt: 45 - Sayı: 4

COMPARISON OF THE QUALITY CHARACTERISTICS OF THE BALDO VARIETIES PURCHASED FROM THE MARKET WITH THE ORIGINAL SEED BALDO VARIETY

PİYASADA SATIŞA SUNULAN BALDO ÇEŞİDİ PİRİNÇLERİN KALİTE ÖZELLİKLERİNİN ORİJİNAL ÇEŞİTLE KARŞILAŞTIRILMASI

Mehmet Metin YAZMAN
Mehmet KÖTEN
Ayhan ATLI
Journal
Gıda
Pages
721–735
Publication Date
2020-06-21
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data: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.
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:17 samples
⚙️Variables:Pirinç · pirinç kalitesi · pişme özellikleri

Abstract

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.

Özet

Bu çalışma piyasadan satın alınan Baldo çeşidi pirinçlerin kalite özelliklerinin hem Türk Gıda Kodeksi Pirinç Tebliği’nde belirtilen özelliklerle hem de orijinal tohumluk Baldo çeşidi ile karşılaştırılması amacıyla gerçekleştirilmiştir. Bu amaçla farklı marketlerden 17 adet Baldo pirinç örneği satın alınmış ve örnekler fiziksel, kimyasal ve pişme özellikleri bakımından analiz edilmiştir. Pirinç örneklerinin analiz sonuçları Trakya Tarımsal Araştırma Enstitüsü'nden temin edilen orijinal tohumluk Baldo pirinç çeşidinin analiz sonuçları ile karşılaştırılmıştır. Toplam 17 örnekte yapılan analizler sonucunda; uzunluk 6.25-7.05 mm, uzunluk/genişlik oranı 2.24-2.77, genişlik 2.53-3.02 mm, bin dane ağırlığı 19.75-26.62 g, hektolitre ağırlığı 82.00-86.73 kg/hl, kül miktarı %0.33-0.51, protein miktarı %7.02-8.80, jel uzunluğu (konsistensi) 49.00-69.50 mm, alkalide yayılma değeri (jelatinleşme sıcaklığı) 3.50-7.00, amiloz miktarı %27.70-30.75, pişme süresi 16.11-19.33 dakika, pişme kaybı %3.92-4.81, toplam organik madde miktarı 2.01-2.31 g/100g, su kaldırma oranı 1.73-1.99, hacim artış oranı 1.39-1.67 olarak tespit edilmiştir.

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Cite This Article

YAZMAN, M. M., KÖTEN, M., ATLI, A. (2020). COMPARISON OF THE QUALITY CHARACTERISTICS OF THE BALDO VARIETIES PURCHASED FROM THE MARKET WITH THE ORIGINAL SEED BALDO VARIETY. Gıda, Cilt: 45 - Sayı: 4, 721–735. https://ajindex.com/articles/100351

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