添加膳食纤维对挤压工程米品质的影响

Effect of dietary fiber on the quality of extruded artificial rice

以大麦苗粉为膳食纤维来源,以不同比例添加到大米粉中,混匀后,利用挤压质构重组法制备膳食纤维营养强化米。对强化米产品进行蒸煮实验,确定最佳料水比为1:0.8。用质构仪对强化米进行分析,观察添加膳食纤维对挤压工程米质构特性的影响。结果表明,在膳食纤维添加量为5%~20%范围内,挤压工程米的胶着性、咀嚼性、硬度随着膳食纤维的添加呈现先上升后下降的趋势,在添加量为10%时达到最大值;弹性呈现先上升后下降的趋势,上升的幅度不是很大;粘性呈现先上升后下降的趋势,在15%时达到最大值;内聚性随添加量的增加呈现缓慢下降的趋势。

Barley seedling powder, as dietary fiber, was added with different proportion into rice flour to prepare dietary fiber fortified rice by recombine - texture extrusion. The fortified rice was cooked to de- termine that the optimum ratio of material to water was 1 ： 0.8. The effect of dietary fiber on the texture characteristics of the fortified rice was analyzed by texture analyzer. The results showed that when the ad- dition of dietary fiber was in the range of 5% -20% , the gumminess, chewiness and hardness of the forti- fied rice trended upward at first then downward along with the increase of dietary fiber, which reached to the maximum value at the addition of dietary fiber as 10%. Elasticity presented a tendency to rise first and then fall, with a little increase range; viscosity showed a tendency to rise first and then descend, reached to the maximum value at the addition of dietary fiber as 15% ; cohesion showed a slow decline trend.