Effect of milling and defatting treatment on texture and digestion properties of oat rice
Oat rice with great sensory acceptance was developed based on the combination method of milling and defatting (petroleum ether) treatment. In this study, the effect of milling and defatting treatment on the texture and digestion properties of oat rice was investigated. Results showed that milling an...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000221 |
| _version_ | 1797244899075031040 |
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| author | Meng Shen Kai Huang Zhu Sun Zhiquan Yu Hongwei Cao Yu Zhang Xiao Guan |
| author_facet | Meng Shen Kai Huang Zhu Sun Zhiquan Yu Hongwei Cao Yu Zhang Xiao Guan |
| author_sort | Meng Shen |
| collection | DOAJ |
| description | Oat rice with great sensory acceptance was developed based on the combination method of milling and defatting (petroleum ether) treatment. In this study, the effect of milling and defatting treatment on the texture and digestion properties of oat rice was investigated. Results showed that milling and defatting treatment enhanced stickiness, enthalpy, and starch digestibility. The pasting temperature and hardness of oat rice were reduced. The lipid content of oat rice was significantly reduced by milling and defatting treatment, leading to a decrease in the formation of starch-lipid complex. Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed that the application of milling and defatting treatments led to a reduction in the content of starch-lipid complexes in oats during the cooking process. Milling and defatting significantly enhanced both the rapid and slow digestion rates of oat rice. Specifically, the rapid digestion rate was found to be 2.5 times higher than the slow digestion rate. The nutritive components of oat rice were properly preserved, and the viscosity and elasticity of oat rice reached the maximum when milling for 40 s and defatting. This study provides a theoretical basis for oat products. |
| first_indexed | 2024-03-08T12:52:09Z |
| format | Article |
| id | doaj.art-33495c20eba64646ac2a19e81b972fb3 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:18:20Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-33495c20eba64646ac2a19e81b972fb32024-03-26T04:27:18ZengElsevierFood Chemistry: X2590-15752024-03-0121101135Effect of milling and defatting treatment on texture and digestion properties of oat riceMeng Shen0Kai Huang1Zhu Sun2Zhiquan Yu3Hongwei Cao4Yu Zhang5Xiao Guan6School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR ChinaInner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR ChinaInner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; Corresponding author.Oat rice with great sensory acceptance was developed based on the combination method of milling and defatting (petroleum ether) treatment. In this study, the effect of milling and defatting treatment on the texture and digestion properties of oat rice was investigated. Results showed that milling and defatting treatment enhanced stickiness, enthalpy, and starch digestibility. The pasting temperature and hardness of oat rice were reduced. The lipid content of oat rice was significantly reduced by milling and defatting treatment, leading to a decrease in the formation of starch-lipid complex. Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed that the application of milling and defatting treatments led to a reduction in the content of starch-lipid complexes in oats during the cooking process. Milling and defatting significantly enhanced both the rapid and slow digestion rates of oat rice. Specifically, the rapid digestion rate was found to be 2.5 times higher than the slow digestion rate. The nutritive components of oat rice were properly preserved, and the viscosity and elasticity of oat rice reached the maximum when milling for 40 s and defatting. This study provides a theoretical basis for oat products.http://www.sciencedirect.com/science/article/pii/S2590157524000221Defatting treatmentOat riceCrystalline structurePastingStarch digestion in vitro |
| spellingShingle | Meng Shen Kai Huang Zhu Sun Zhiquan Yu Hongwei Cao Yu Zhang Xiao Guan Effect of milling and defatting treatment on texture and digestion properties of oat rice Food Chemistry: X Defatting treatment Oat rice Crystalline structure Pasting Starch digestion in vitro |
| title | Effect of milling and defatting treatment on texture and digestion properties of oat rice |
| title_full | Effect of milling and defatting treatment on texture and digestion properties of oat rice |
| title_fullStr | Effect of milling and defatting treatment on texture and digestion properties of oat rice |
| title_full_unstemmed | Effect of milling and defatting treatment on texture and digestion properties of oat rice |
| title_short | Effect of milling and defatting treatment on texture and digestion properties of oat rice |
| title_sort | effect of milling and defatting treatment on texture and digestion properties of oat rice |
| topic | Defatting treatment Oat rice Crystalline structure Pasting Starch digestion in vitro |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524000221 |
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