Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice
文献类型： 外文期刊
作者： Zhang, Dongmeng 1 ; Li, Jian 3 ; Yao, Dongping 6 ; Wu, Jun 1 ; Luo, Qiuhong 2 ; Shen, Hong 1 ; Hu, Meixia 1 ; Meng, Fudie 2 ; Zhang, Ying 1 ; Liu, Xionglun 2 ; Shan, Yang 1 ; Liu, Dongbo 3 ; Bai, Bin 1 ;
作者机构： 1.Hunan Acad Agr Sci, Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha, Peoples R China
2.Hunan Agr Univ, Coll Agron, Changsha, Peoples R China
3.Hunan Agr Univ, Coll Hort, Changsha, Peoples R China
4.Hunan Prov Engn Res Ctr Med Nutr Intervent Technol, Changsha, Peoples R China
5.Reg Nutr Innovat Platform, Cent Reg, Changsha, Peoples R China
6.Hunan Biol & Electromech Polytech, Coll Plant Sci & Technol, Changsha, Peoples R China
7.Zhejiang A&F Univ, Coll Adv Agr Sci, Hangzhou, Peoples R China
关键词： compound nutritional rice; steamed food quality; rice nutrition; extrusion; physicochemical properties
期刊名称：FRONTIERS IN NUTRITION （ 影响因子：4.0； 五年影响因子：4.4 ）
ISSN： 2296-861X
年卷期： 2024 年 11 卷
页码：
收录情况： SCI
摘要： In this study, it was compared the physicochemical properties and cooking taste quality between four different types of compound nutritional rice (rice flour with the addition of other coarse grains, legumes, potatoes, and other powders, extruded as artificial rice grains) and common rice. We found that the protein and apparent amylose contents of compound nutritional rice were higher than that of common rice, up to 9.775% and 19.45% respectively. The gamma-aminobutyric acid (GABA) and resistant starch contents were much lower than in common rice, and the dietary fiber content did not differ from that in common rice. The results of Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis revealed that the starch properties and structure of the compound nutritional rice changed due to high temperature and high pressure processing. In particular, the crystalline structures of starch became V-shaped. In addition, the results of artificial tasting and tasting meter showed that the taste of compound nutritional rice was generally inferior to that of common rice. In summary, compound nutritional rice had problems such as nutritional imbalance and poor taste. There was still a lot of room for improving the taste quality of compound nutritional rice. Therefore, the future development of compound nutritional rice should focus on both nutritional balance and taste improvement. The results of this paper also provided a certain theoretical basis for this.
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