FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 76-80.doi: 10.7506/spkx1002-6300-200920012

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Preparation of Nutritional Rice Fortified with Dietary Fiber

WU Wei,LIU Cheng-mei*,LI Ti,LIU Wei,WAN Jie,XU Yu-jia   

  1. (State Key Laboratory of Food Science and Technology, Sino-German Food Engineering Center, Nanchang University,
    Nanchang 330047, China)
  • Received:2009-04-18 Online:2009-10-15 Published:2010-12-29
  • Contact: LIU Cheng-mei*, E-mail:chengmeiliu@yahoo.com.cn

Abstract:

The goal of the present study was to systematically investigate optimal formulation of nutritional rice with high dietary fiber (DF) content, which was developed based on the principles of food nutrition and heat-induced gelation. Effects of early rice/late rice ratio, DF addition level and solid/liquid ratio as well as interactions among them on quality of nutritional rice were studied by single factor method and response surface analysis (RSA), respectively. Results showed that DF-rich rice scored a maximum sensory evaluation value of 85.6709 was obtained under the optimal formula consisting of early rice/ late rice ratio of 11.4689:1, DF addition level of 7.7146%, and solid/liquid ratio of 7.4094:1.

Key words: rice, nutrition fortification, dietary fiber 

CLC Number: