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Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour

文献类型： 外文期刊

作者： Xia, Wen 1 ; Lin, Yanyun 3 ; Wang, Fei 3 ; Liu, Yunfei 4 ; Liu, Rui Hai 5 ;

作者机构： 1.Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Coll Food Sci & Technol,Guangdong Prov Engn Techno, Guangdong Prov Engn Technol Res Ctr Prefabricated, Zhanjiang 524088, Peoples R China

2.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Peoples R China

3.Chinese Acad Trop Agr Sci, Key Lab Trop Crop Prod Proc, Minist Agr, Agr Prod Proc Res Inst, Zhanjiang 524001, Peoples R China

4.Jiangxi Acad Sci, Inst Appl Chem, Nanchang 330096, Peoples R China

5.Cornell Univ, Dept Food Sci, Stocking Hall, Ithaca, NY 14850 USA

关键词： extruded rice; cassava starch; broken rice flour; porous structure; retrogradation

期刊名称：FRONTIERS IN SUSTAINABLE FOOD SYSTEMS （ 影响因子：4.7； 五年影响因子：5.4 ）

ISSN：

年卷期： 2024 年 8 卷

页码：

收录情况： SCI

摘要： With the increasing demand for nutrition and health, many researchers are trying to develop a rice product with lower aging rate and convenient nutrient fortification. Being composed of high amylopectin content, cassava starch (CS) shows a lower retrogradation tendency compared to rice starch. So, it has a broad application prospect to partially replace rice starch with CS in rice by extrusion technology. In this study, a new extruded rice (ER) was prepared by broken rice flour and CS using single-screw extruder through "improved extrusion cooking technology," and the maximum addition level of CS in ER was 30%. Color parameters and texture profile analysis showed that ER was a little darker in appearance with lower hardness, adhesiveness and chewiness. Rapid visco analysis demonstrated that the viscosity of ER paste appeared earlier during the initial heating phase and displayed a lower retrogradation trend than normal rice in the cooling process. The gelatinization temperature and gelatinization enthalpy decreased with the increasing CS in ER, while the degree of gelatinization increased to 76.36% when the content of CS was 30% after extrusion. The X-ray diffraction patterns of control was typical A-type structure, while ER changed to V-type structure with a lower degree of crystallinity. The microstructure observation showed that ER exhibited a looser and more porous structure with increasing the content of CS, which facilitated easier cooking and nutritional enhancement.

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