Abstract
In this study, extruded reconstituted rice was prepared by using extrusion processing technology, using aging early indica rice flour as the main raw material, with coarse grains such as buckwheat, barley, quinoa, chickpea, oat bran . The RVA rapid viscosity analyzer was used as the research Means to explore the effects of different coarse grains, and their different additions (0%, 5%, 10%, 15%, 20%, 25%) on the gelatinization characteristics of recombinant rice. The results showed that when the amount of oat bran added was greater than 15%, the oat bran and quinoa and barley could significantly increase the peak viscosity of the reconstituted rice (P＜0.05). The small amount of oat bran and buckwheat and chickpeas can significantly reduce. Peak viscosity of recombinant rice (P＜0.05); The addition of quinoa, buckwheat, and barley increased the valley viscosity of the reconstituted rice significantly (P＜0.05), and the addition of oat bran and chickpeas significantly reduced the valley viscosity of the reconstituted rice (P＜0.05); Buckwheat, barley, quinoa, and oat bran added more than 20% can significantly increase the final viscosity of the reconstituted rice (P＜0.05), and the small additions of oat bran and chickpea can significantly reduce the recombination. The final viscosity of the rice (P＜0.05); Oat bran, added more than 20% barley, added more than 15% quinoa can significantly increase the attenuation value of recombinant rice (P＜0.05). Chickpeas, buckwheat and small amounts of barley and quinoa wheat could significantly reduce the attenuation value of recombinant rice (P＜0.05). The addition of five kinds of coarse grains all significantly increased the regeneration value of recombinant rice (P＜0.05).
Publication Date
5-28-2020
First Page
54
Last Page
58
DOI
10.13652/j.issn.1003-5788.2020.05.010
Recommended Citation
Zhao-zhao, LI; Wei-guo, WU; Ru-yan, LIAO; and Biao, HE
(2020)
"Studies on gelatinization properties of extruded rice with coarse grains,"
Food and Machinery: Vol. 36:
Iss.
5, Article 10.
DOI: 10.13652/j.issn.1003-5788.2020.05.010
Available at:
https://www.ifoodmm.cn/journal/vol36/iss5/10
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