添加抗性淀粉对质构米理化性质及食用品质的影响

Effect of resistant starch addition on physicochemical property and edible quality of texturized rice

以高抗性玉米淀粉和大米淀粉为原料,改良单螺杆挤压技术,采用螺旋挤压法制备了质构米,考察了抗性淀粉添加量对质构米抗性淀粉蒸煮稳定性、膨润力、溶解度、硬度、粘性和食用品质的影响。结果表明:高抗性玉米淀粉添加量为12.5%、25%、37.5%、50%的质构米,所含抗性淀粉质量分数分别为4.59%±0.14%、9.21%±0.19%、13.80%±0.22%、18.39%±0.27%,蒸煮后保留率达93.43%～95.37%。抗性淀粉添加量增加,质构米膨润力降低,溶解度增大,米饭硬度增加,粘性下降,显著影响质构米的外观、味道、粘度、硬度和食味的感官得分(p<0.05),对气味无显著性影响。25%添加量的质构米食用品质最优,以质量比1∶1混和精白米后,米饭较基因育种高抗米饭有更高的感官得分。若强调产品功能性,推荐抗性淀粉添加量为50%。

Using High-maize 260 and normal rice starch as raw material, texturized rice was prepared by a improved single-screw extrusion technology.The effect of amount of adding resistant starch on the boiling-stable property of resistant starch,swelling power,solubility, hardness,adhesiveness and edible quality of texturized rice were investigated. The results were as follows. The mass fraction of resistant starch in texturized rice, which contained 12.5% ,25% ,37.5% ,50% amount of High- maize 260, was 4.59% ± 0.14% ,9.21% ± 0.19%, 13.80% ± 0.22%, 18.39% ±0.27%, respectively.The retention rate of resistant starch in texturized rice after cooking was in the range of 93.43%-95.37%.Swelling power of texturized rice reduced with the increasing of resistant starch addition, but solubility increased.With the increasing of resistant starch addition, hardness of texturized rice increased, but adhesiveness reduced.An edible quality analysis showed that with resistant starch addition,texturized rice did not differ significant（p 〈0.05）in aroma, but significant differences were found in the sensory scores of appearance, taste,stickiness, hardness and overall edible quality.When the additive amount of High-maize 260 was 25%, texturized rice got the highest edible quality score, even better than transgenic rice containing high amount of resistant starch on edible quality.Putting emphasis on product functionality,50% addition level of resistant starch was recommended.