Effect of Food Additive on Properties of Instant Rice

doi:10.7506/spkx1002-6630-201024025

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 120-123.doi: 10.7506/spkx1002-6630-201024025

• Processing Technology • Previous Articles Next Articles

Effect of Food Additive on Properties of Instant Rice

ZHENG Zhi，ZHANG Yuan-ji， LUO Shui-zhong，JIANG Shao-tong，MENG Ling-ling，ZHOU Hui-xi

School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China

Received:2010-03-17 Revised:2010-10-30 Online:2010-12-25 Published:2010-12-29
Contact: ZHENG Zhi E-mail:zhengzhi@hfut.edu.cn

Abstract

Abstract:

The effects of β-cyclodextrin, sucrose fatty acid ester, citric acid and α-amylase on the final qualities of α-based instant rice were investigated. Results indicated that β-cyclodextrin, sucrose ester of fatty acid and citric acid were suitable food additives for the production of instant rice. The optimal formula of composite food additives for producing instant rice was 0.2% β-cyclodextrin, 0.2% sucrose fatty acid ester and 0.4% citric acid. The hardness of instant rice decreased from 1490.152 to 1128.125 g and the adhesiveness increased from － 1.515 g·s to － 20.336 g·s.

Key words: instant rice, texture, food additive

CLC Number:

TS251.5

ZHENG Zhi，ZHANG Yuan-ji， LUO Shui-zhong，JIANG Shao-tong，MENG Ling-ling，ZHOU Hui-xi. Effect of Food Additive on Properties of Instant Rice[J]. FOOD SCIENCE, 2010, 31(24): 120-123.

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Effect of Food Additive on Properties of Instant Rice

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