الفهرس 
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Abstract
In this study, barley rice Sakha 101 was dried by three methods as raw rice or reference, Sun drying, Hot air drying and Direct heat drying. Chemical, physical, hulling, cooking quality and pasting characteristics were determined also all dried rice samples were used to Preparation of puffed rice. Results showed that: A grain of rice filled, a grain of rice filled ratio, a grain of rice empty and a grain of rice empty ratio for testing samples were 9.15 g, 91.5 %, 0.85 g and 8.5 % respectively, while in the reference samples were 9.67g, 96.7 %, 0.33 g and 3.3 % respectively. Control sample had the highest significant percentages of unbroken grains and head rice and the lowest broken grains, followed by sun drying sample and by sample dried with hot air and finally sample treated with direct heat drying. Control sample had the highest significant percentages of hulling recovery (83.66%), followed by sun drying sample (82.08%) followed sample treated with direct heat drying (81.85%) and finally sample dried with hot air (80.33%). There were no significant differences in the protein content among the rice samples treated with different drying methods control sample which possessed the significantly highest protein content (6.64%). Also, Control sample contained higher content of moisture, fiber and amylose with 14.33, 1.40 and 21.34 % , respectively compared with the other rice samples treated with other drying methods, content of moisture, fiber and amylose decreased by increased drying temperatures . In addition, control sample contained lower level of fat with(0.85 %) compared with the other rice samples treated with other drying methods, content of fat and ash increased by increasing the drying temperatures. The drying methods had affected the amylose content in dried paddy. Amylose content decreased by increasing the drying temperatures. Chemical composition of barley rice (moisture, protein, fat, ash, fiber and amylose) content of all treatments significantly decreased after hulling. Control sample had the highest cooking time (21.40 min) and water absorption (3.62), but it gained the lowest rehydration ratio (1.42), while Direct heat drying sample showed the lowest cooking time (19.70 min) and water absorption (2.40), but it gained the highest rehydration ratio (1.68) .The cooking time and water absorption decreased when the drying temperature increased. Ambient air drying (control) sample had the highest pasting temperature (93.86 °C), final viscosity (128.14 RVU) and setback viscosity (79.64 RVU), but it gained the lowest breakdown viscosity (15.32) and peak viscosity (63.24 RVU), while Direct heat drying sample showed the lowest pasting temperature (92.44 °C), final viscosity (122.54 RVU) and setback viscosity (70.36 RVU), but it gained the highest breakdown viscosity (19.54) and peak viscosity (66.58 RVU).The pasting temperature, final viscosity and setback viscosity decreased when the drying temperature increased, while breakdown viscosity and peak viscosity increased when the drying temperature increased. Reductions in the hardness of the dried rice grains were observed in the direct heat drying and hot air drying samples, respectively when compared to samples dried at ambient and sun drying. While for adhesiveness, reductions were observed for the dry grains at ambient and sun drying. Puffed rice sample prepared from control dried rice which recorded higher buffed yield (84.70%) and expansion ratio (2.28), while recorded lower expansion volume (2.24 ml/g) and bulk density (0.77) compared with other treatments. There were no significant differences in all the proximate chemical composition in all treatments expect amylose content, puffed rice sample prepared from control dried rice recorded higher amylose content (18.34%) compared with other treatments. Puffed rice sample prepared from control dried rice recorded higher scores for all organoleptic characteristics compared with the other salty puffed rice. In addition, all salty puffed rice samples showed high acceptability scores.