Abstract
Through mixing Poria cocos with adlay, red rice and broken rice by 10%, 20%, 30% and 40% respectively, a Poria cocos compound nutrition powder with efficacy of both food and medicine was developed. The changes of dispersibility property and sensory were evaluated. The results showed that, under the condition of adding Poria cocos by 20%, the dispersibility properties including gelatinization degree, extrusion degree, water solubility index (WSI), water absorption index (WAI), viscosity, nasogastric feeding liquidity, dispersion time, dispersion stability time, and sensory index were relatively better among the three kinds of nutrition powder, in which water soluble polysaccharide of poria increased by 53.96%～59.38%. Moreover, functional components including coixenolides and red rice polyphenols were abundant, and the product quality improved significantly.
Publication Date
1-28-2018
First Page
192
Last Page
198
DOI
10.13652/j.issn.1003-5788.2018.01.039
Recommended Citation
Xueqin, LI; Likang, QIN; and Xiujun, ZHANG
(2018)
"The raw material ratio and quality evaluation of Poria cocos compound nutrition powder,"
Food and Machinery: Vol. 34:
Iss.
1, Article 39.
DOI: 10.13652/j.issn.1003-5788.2018.01.039
Available at:
https://www.ifoodmm.cn/journal/vol34/iss1/39
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