3种物理处理方法对籼米粉物性和体外消化性的影响

Effects of three physical processing methods on the physical properties and in vitro digestibility of Indica rice

采用超微粉碎、超高压和挤压膨化及复合处理方式处理籼米粉,对比原样研究了其物性和体外消化性。超微粉碎处理使米粉糊化温度上升,糊化焓减小,溶解度增加,膨胀度减小,稠度系数k增加,冻融稳定性和体外消化性得到改善;超高压处理对米粉的理化性质无显著影响。挤压膨化处理使米粉糊化温度下降,糊化焓显著减小,溶解度增大,膨胀度减小,稠度系数显著减小,冻融稳定性和体外消化性得到显著改善。

Broken Indica rice was subjected to superfine grinding, ultra-high pressure, extrusion, and combined treat- ments, the physicochemical of the resulting rice flour samples were investigated. Compared to native rice flour, super- fine ground rice flour had higher gelatinization temperature, lower gelatinization enthalpy, greater solubility, weaker swelling power, better freeze-thaw stability and digestibility, greater viscosity coefficient k. Ultra-high pressure treat- ment had no effects on the physicochemical of rice flour samples. Compared to native rice flour, extrusion rice flour had lower gelatinization temperature, much lower gelatinization enthalpy, greater solubility, weaker swelling power, much better freeze-thaw stability and in vitro digestibility, much lower viscosity coefficient k.