不同加工方式对米糠粉食品配料理化特性的影响

Effects of Different Processing Methods on the Physicochemical Properties of Defatted Rice Bran as Food Ingredients

为了改善米糠的理化特性,开发新型米糠食品配料,本文研究了挤压膨化、微波蒸煮和高温焙炒三种整体加工方式对脱脂米糠理化特性的影响。结果表明,脱脂米糠经过三种整体加工方式处理后,理化特性均得到改善,其中挤压膨化米糠具有最高的水溶性指数、吸水性指数、糊化度及分散稳定性。与未处理组相比,挤压膨化米糠水溶性指数、吸水性指数和糊化度分别提高了4.82%、18.92%和96.04%。同时,三种整体加工方式显著减少了米糠中还原糖和植酸的含量,而分析米糠的酚类物质和抗氧化活性时,发现高温焙炒显著增加了脱脂米糠中总酚含量及抗氧化能力,但挤压膨化降低了脱脂米糠中总酚含量和抗氧化能力。本研究可以为脱脂米糠作为糊粉类营养代餐食品配料的加工提供指导。

In order to improve the physicochemical properties of rice bran and develop new rice bran-based food ingredients, the effects of three kinds of processing methods, extrusion, microwave cooking, and high temperature roasting, on the physicochemical properties of defatted rice bran were investigated. The results showed that after the defatted rice bran was processed by the three integrated processing methods, the physicochemical properties of samples were improved. Among them, the rice bran with extrusion treatment demonstrated the highest water solubility index（WSI）, water absorption index（WAI）, degree of gelatinization, and dispersion stability. Compared to those of the control group, the WSI, WAI, and gelatinization degree of extruded rice bran were increased by 4.82%, 18.92%, and 96.04% respectively. However, the three kinds of integrated processing methods reduced the reducing sugar and phytic acid contents of rice bran significantly. This investigation of phenolics and antioxidant capacity showed that high temperature roasting treatment increased the total phenolic content and antioxidant capacity of defatted rice bran significantly, but extrusion treatment reduced the total phenolic content and antioxidant capacity. This study provides guidance for the processing of defatted rice bran as ingredients in powder nutritional meal replacements.