Optimization of process parameters and antioxidant activity of purslane compound rice

Authors

QI Jia-hui, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000 , China
CHEN Shan-feng, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000 , China
YAN Yu-hong, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000 , China
HAN Feng, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000 , China
LIU Xin-hua, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000 , China
LI Rui-hong, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000 , China

Abstract

Objective: Preparation of Portulaca oleracea compound rice with antioxidant properties. Methods: Broken rice flour is the main raw material and Portulaca oleracea L. was the auxiliary material. On the basis of single factor experiment, response surface experiment was designed with comprehensive score, and the technological parameters of screw speed, barrel temperature, purslane addition and feed moisture, and the antioxidant characteristics of compound rice were detected by the clearance of DPPH and ABTS. Results: The results showed that the optimal formula for preparing purslane compound rice was the follow: The screw speed was 140 r/min, barrel temperature was 120 ℃, purslane addition was 15.5%, and the feed moisture was 27%. Under the optimal conditions, compound rice has a comprehensive score of 86.13. The DPPH and ABTS clearance rates of purslane compound rice were 92.37% and 85.15%, respectively, which were significantly higher than those of commercial rice. Conclusion: Purslane compound rice has good antioxidant properties.

Publication Date

6-30-2022

First Page

184

Last Page

190

DOI

10.13652/j.spjx.1003.5788.2022.90042

Recommended Citation

Jia-hui, QI; Shan-feng, CHEN; Yu-hong, YAN; Feng, HAN; Xin-hua, LIU; and Rui-hong, LI (2022) "Optimization of process parameters and antioxidant activity of purslane compound rice," Food and Machinery: Vol. 38: Iss. 5, Article 33.
DOI: 10.13652/j.spjx.1003.5788.2022.90042
Available at: https://www.ifoodmm.cn/journal/vol38/iss5/33

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