| rice quality evaluation criteria and indicators |
| Paper ID : 1113-NICAME1402 |
| Authors: |
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Mahsa Edris *1, Mehdi Ghasemi Varnamkhasti2, sajad kiani3, zahra izadi4, Hassan Yazdan Panah5 1University of shahrekord 2دانشکده کشاورزی دانشگاه شهرکرد 3دانشکده کشاورزی،دانشگاه علوم کشاورزی و منابع طبیعی ساری 4مهندسی صنایع غذایی، دانشگاه شهرکرد 5داروشناسی_سمشناسی ، دانشکده داروسازی دانشگاه شهید بهشتی |
| Abstract: |
| Rice is a crucial crop that is used as a major food source by over half of the world's population. Rice has medicinal properties such as increasing sperm, anti-thirst, reducing body secretions and increasing breast milk. The high demand for rice leads to fraud at the global level. The quality of rice is evaluated with three main criteria of starch, protein and fat. The most important factor of rice quality is the amount of amylose in rice starch, which greatly affects the quality of cooking and feed. Conventional chemical methods for determining the quality characteristics of rice have high accuracy, but they have disadvantages such as time-consuming and laborious experiments, as well as the high cost of the initial investment of purchasing equipment. In addition, they need experts and specialists to conduct experiments. In recent years, new methods of rice quality measurement have also been developed. These methods are quick, cheap and non-destructive, but they are less accurate than conventional chemical methods. In this article, various types of rice quality measurement methods and their advantages and disadvantages have been discussed. |
| Keywords: |
| Rice, quality assessment, conventional chemical methods, non-destructive methods |
| Status : Paper Accepted (Oral Presentation) |
