Effect of Pregelatinization Time on the Quality of Instant Rice Powder

doi:10.7506/spkx1002-6630-20210312-161

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (4): 53-59.doi: 10.7506/spkx1002-6630-20210312-161

• Food Chemistry • Previous Articles Next Articles

Effect of Pregelatinization Time on the Quality of Instant Rice Powder

SHAO Zihan, HONG Ying, CAO Lei, SONG Yu, TAO Shu, LIU Chao, SUN Jian, LIU Fei

(1. Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China;2. Huainan Xinfei Information Technology Co. Ltd., Huainan 232001, China)

Online:2022-02-25 Published:2022-03-08

Abstract

Abstract: In this work, broken rice was pre-gelatinized by a wet heating method followed by roller drying to prepare ready-to-eat cooked rice powder. The effect of pregelatinization time on the water absorption index (WAI), water solubility index (WSI), rheological properties, and microstructure and digestion characteristics of instant rice powder was evaluated. The results showed that the reconstitution characteristics and digestibility of instant rice powder were improved by pregelatinization. Compared to the unpregelatinized sample, pregelatinization for 30 min increased WAI, WSI, gelatinization degree, starch hydrolysis rate and fast digestible starch content by 9%, 50%, 21%, 21% and 57% (P < 0.05), respectively; and decreased caking rate by 1.87%.

Key words: roller drying; pregelatinization; reconstitution characteristics; digestion characteristics

CLC Number:

TS213.3

SHAO Zihan, HONG Ying, CAO Lei, SONG Yu, TAO Shu, LIU Chao, SUN Jian, LIU Fei. Effect of Pregelatinization Time on the Quality of Instant Rice Powder[J]. FOOD SCIENCE, 2022, 43(4): 53-59.

[1]	lei CAO. Effect of pregelatinization time on the quality of instant instant rice flour [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	LI Nannan, LIU Yejia, LIN Lizhong, CAO Zhenzhen, ZHAO Siming, NIU Meng, JIA Caihua, ZHANG Binjia. Rapid Quantitative Determination of Adulterated Thai Jasmine Rice Using Combined Near-Infrared Spectroscopy and Backward Propagation Neural Network [J]. FOOD SCIENCE, 2022, 43(4): 277-283.
[3]	WU Xin, HUANG Bijun, YAN Fangfang, HUANG Yanchun, LU Qun, DING Shiyong, LIU Rui. Effects of Storage and Processing Methods on Processing Quality and Dietary Polyphenols of Black Rice: A Literature Review [J]. FOOD SCIENCE, 2022, 43(3): 362-370.
[4]	. Research on Non-targeted Metabonomics of Brown Rice and White Rice [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	Hong-Wei WANG Yanyan Zhang. Effect of Frozen Storage Treatment on Microstructure and Physicochemical Properties of Waxy Corn Starch [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	Lei-Xin WANG Na-Na Wu Bin Tan. Effects of Soluble and Insoluble Dietary Fiber from Extrusion Cooking Rice Bran on the Properties of Rice Starch and their Interactions [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	Yanyan Zhang Hong-Wei WANG. Constructing a comprehensive quality standard of rice dumpling with hydrocolloids based on principal component analysis combined with fuzzy mathematics [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong. Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice [J]. FOOD SCIENCE, 2021, 42(15): 74-80.
[9]	Li-Qun WANG Li-Dong GUO. Development on lipid stabilization and key storage technologies of rice with remained germ [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	LI Zhifang, YAO Yijun, ZHANG Lei, WANG Lifeng. Correlation Analysis between Contents of Chemical Components in Different Rice Cultivars and Quality Characteristics of Cooked Rice [J]. FOOD SCIENCE, 2020, 41(23): 35-41.
[11]	XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina. Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread [J]. FOOD SCIENCE, 2020, 41(22): 22-27.
[12]	Tong-Hui SUN Jie CHEN li xueqin. Effect of sterilization method on microbial diversity and quality of rice cake [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	. Radio frequency improves the stability and expected quality of rice bran [J]. , 0, (): 0-0.
[14]	YU Dianyu, HAO Kaiyue, CHENG Jie, CHEN Kuiren, JIANG Lianzhou, WANG Liqi, ZHANG Zhi. Radio Frequency Improves the Stability and Quality of Rice Bran [J]. FOOD SCIENCE, 2020, 41(20): 20-26.
[15]	. Analysis on the diversity and function of lactic acid bacteria in rice noodle fermentation broth at different stages [J]. , 0, (): 0-0.

Effect of Pregelatinization Time on the Quality of Instant Rice Powder

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments