بررسی خصوصیات فیزیکوشیمیایی، کیفیت پخت و میزان فلزات سنگین (سرب و کادمیم) برنج چمپا

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز،

2 گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

3 مرکز تحقیقات کشاورزی، سازمان تحقیقات آموزش و ترویج کشاورزی، اهواز، ایران.

چکیده

سابقه و هدف: برنج یکی از مهمترین محصولات کشاورزی و غذای اصلی بیش از 25 درصد مردم جهان است. با توجه به مصرف فزایندۀ این محصول کشاورزی، بررسی کیفیت و ویژگی‌های برنج کشت‌شده در مناطق مختلف کشور از اهمیت بالایی برخوردار است. علاوه بر این در دهه‌های اخیر، مساله آلودگی برنج به فلزات سنگین باعث نگرانی عمومی شده است، ینابراین ارزیابی آلودگی برنج به فلزات سنگین ضروری است. مشخص کردن خصوصیات ارقام برنج این امکان را برای مصرف‌کننده و تولید‌کنندگان فراهم می‌کند که برنج متناسب با ذائقه و نیاز خویش را تهیه کنند. از این رو این تحقیق با هدف بررسی میزان سرب و کادمیم، خصوصیات فیزیکوشیمیایی و کیفیت‌پخت برنج چمپا کشت شده در مناطق مختلف باغملک خوزستان انجام گردید.
مواد و روش‌ها: در این مطالعه از برنج کشت شده در مناطق مختلف شهرستان باغملک، در سه تکرار، نمونه‌برداری و جهت انجام آزمایشات به آزمایشگاه منتقل و مورد بررسی و مقایسه قرار گرفت. ویژگی‌های فیزیکوشیمیایی نمونه‌های برنج (پروتئین، چربی، رطوبت، آمیلوز، خاکستر، ماده خشک، فلزات سنگین، جذب‌آب و وزن هزار دانه)، همچنین ویژگی‌های پخت (نمره‌ی ژلاتینه-شدن، ضریب ری‌آمدن و میزان نشت مواد) طبق استاندارد ملی ایران اندازه گیری شد. آزمایشات در قالب طرح کاملاً تصادفی و توسط نرم‌افزارSAS مورد بررسی قرار گرفتند و توسط آزمون دانکن و در سطح احتمال پنج درصد آنالیز شدند.
یافته‌ها: نتایج حاصل از بررسی خصوصیات شیمیایی کلی شامل میزان کربوهیدرات، پروتئین، ماده خشک، خاکستر و رطوبت نشان داد تفاوت معنی‌داری بین نمونه‌های کشت شده در مناطق مختلف وجود داشت. میزان آمیلوز در همه نمونه‌های مورد بررسی به استثننا یک از نمونه‌ها در محدوه 21-20 درصد قرار داشت. نتایج حاصل از بررسی میزان فلزات سنگین کادمیم و سرب نشان داد میزان کادمیم در همه نمونه‌ها در محدوده مجاز استاندارد ولی میزان سرب در نمونه وارداتی محسن و نمونه کشت شده در مناطق صیدون و میدواد از حد مجاز استاندارد بالاتر بود. نمونه‌های مورد مطالعه از لحاظ طول در دسته دانه‌های متوسط قرار داشتند و ضریب ری‌آمدن دانه‌ها در محدوده 74/1-39/1 بود. نمره ژلاتینه شدن نمونه‌های مورد مطالعه با هم اختلاف معنی‌داری داشته و در محدوده 17/4-25/3 قرار داشت. همچنین بررسی ویژگی‌های پخت نمونه شامل زمان پخت، جذب آب و نشت مواد نشان داد بین نمونه‌های مورد مطالعه اختلاف معنی‌داری وجود دارد. وزن هزار دانه نمونه‌های مورد بررسی نیز با هم اختلاف معنی‌داری داشته و در محدوده 86/18-07/13 قرار داشت.
نتیجه‌گیری: نتایج حاصل از این بررسی نشان داد، برنج‌های مورد مطالعه از لحاظ خصوصیات فیزیکوشیمیایی اختلاف معنی‌داری داشتند. همچنین با توجه به بررسی ویژگی‌های پخت در وضعیت مناسبی قرار داشتند که با برنج وارداتی مورد مطالعه قابل مقایسه بود. بررسی وضعیت سلامت نمونه‌های مورد بررسی حاکی از لزوم اعمال کنترل بیشتر بر مناطق کشت برنج بود.

کلیدواژه‌ها

عنوان مقاله [English]

Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice

نویسندگان [English]

  • Zynab Moradi 1
  • Mehrnoosh Tadayoni 2
  • Abdol ali Gilani 3
1 Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran.
2 Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran,
3 Agricultural Research Center, Agricultural Research Education and Extention Organization, Ahvaz, Iran
چکیده [English]

Background: Rice is one of the most important agricultural products and main food for more than %25 people in the world. Due to increasing consumption of this product, evaluation of quality and characteristics of cultivated rice in different regions of country is of great importance. Additionally, over the past decades, heavy metals contamination in rice cause to be public concern, thus assessment of heavy metal pollution of rice is necessary. Evaluation the characteristics of rice varieties will allow consumers and producers to prepare rice according to their taste and need. Therefore, this study was conducted to evaluate the amount of lead and cadmium, physicochemical properties and cooking quality of champa rice in different regions of Baghmalek, Khuzestan.
Materials and Methods: In this study, rice cultivated in different regions of Baghmalek was sampled in three replications and transferred to the laboratory for testing. Physicochemical tests including protein, moisture content, ash, total solid, amylose content and thousand grain weight were evaluated based on national standard of Iran. Cadmium and lead content of rice cultivated in different region of Baghmalek were evaluated. Cooking properties of studied rice including cooking time, water absorption, leakage, gelatinization grade and Elongation of rice were evaluated. The tests were performed in a completely randomized design with SAS software and analyzed by Duncan test at a probability level of 5%.
Results: The results of proximate test including (carbohydrate, protein, total solid, ash and moisture) showed that significant difference was between samples cultivated in different region of Baghmalek. In all samples, except for one samples, amylose content were 20-21%. The results of heavy metal evaluation indicated Cd in all samples were in permissible limit but lead content in imported rice and cultivated rice in Sidon and Meydavoud was more than permissible limit. Studied samples with regard to lenght were in medium category and Elongation of rice was in the range of 1.39-1.74. The gelatinization grade of studied samples was in the range of 3.25-4.17. Evaluation of cooking properties including cooking time, water absorption and leakage indicated it was significant difference between studied samples. Thousand grain weight of studied samples had been significant difference and was in the range of 13.07-18.86.
Conclusion: In general, selected rice samples from different regions of Baghmalek exhibited a significant difference in physicochemical properties. With regard to cooking properties and quality, rice samples had desirable status and were comparable to imported rice. Evaluation of the safety status of studied rice samples suggests that control of cultivated regions is necessary.

کلیدواژه‌ها [English]

  • .Champa
  • Heavy metals
  • Physico-chemical properties
  • Rice

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نشریه فرآوری و نگهداری مواد غذایی
دوره 13، شماره 3
مهر 1400
صفحه 133-150

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