Effects of direct extrusion modification on the structure and nutritional properties of rice analogues

Abstract

Abstract: In order to improve the digestibility of the small intestine segment of rice analogues (RA) and enhance the nutritional value of the product, the influence on the internal structure and nutritional characteristics of RA was studied and analyzed through extruding and modifying directly by adding potato raw materials and modifiers and high-temperature expansion. The results showed that potato starch made the surface layer structure disappear, potato powder and α- amylase showed good resistance to digestion. The chemical modifier mainly affected the structure and physicochemical properties of starch, which are mainly manifested in the increase of apparent viscosity and the decrease of degree of hydrolysis and digestibility, and did not affect the distribution of protein in the RA system. Octenylsuccinic anhydride (OSA) played a promoting role in the initial stage of intestinal digestion. Propylene oxide (HPPO) reduced the particle size and increased the hardness and storage modulus of RA. The crosslinking effect of sodium trimetaphosphate (STMP) increased the particle size and hardness of RA. α- amylase promoted the decomposition of large particles, made proteins evenly distributed on the surface of particles, and inhibited digestion. High temperature expansion promoted starch decomposition in the early stage of intestinal digestion. Digestion results showed that, The combined effect of extrusion modification and high temperature weakened the film-forming ability of potato starch, which effectively inhibit the decomposition of starch and weakened the digestive reaction when it just enters the intestine.

Key words: rice analogues, screw extrusion, chemical modification, α - amylase, in vitro digestion

CLC Number:

TS213.3

Ke ZHANG WANG Shiguang SONG Yanyan LI Peigang WANG Bing. Effects of direct extrusion modification on the structure and nutritional properties of rice analogues[J]. FOOD SCIENCE, 0, (): 0-0.

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