Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour
With the increasing demand for nutrition and health, many researchers are trying to develop a rice product with lower aging rate and convenient nutrient fortification. Being composed of high amylopectin content, cassava starch (CS) shows a lower retrogradation tendency compared to rice starch. So, i...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2024-04-01
|
| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2024.1383012/full |
| _version_ | 1797219278950236160 |
|---|---|
| author | Wen Xia Wen Xia Yanyun Lin Fei Wang Yunfei Liu Rui Hai Liu |
| author_facet | Wen Xia Wen Xia Yanyun Lin Fei Wang Yunfei Liu Rui Hai Liu |
| author_sort | Wen Xia |
| collection | DOAJ |
| description | With the increasing demand for nutrition and health, many researchers are trying to develop a rice product with lower aging rate and convenient nutrient fortification. Being composed of high amylopectin content, cassava starch (CS) shows a lower retrogradation tendency compared to rice starch. So, it has a broad application prospect to partially replace rice starch with CS in rice by extrusion technology. In this study, a new extruded rice (ER) was prepared by broken rice flour and CS using single-screw extruder through “improved extrusion cooking technology,” and the maximum addition level of CS in ER was 30%. Color parameters and texture profile analysis showed that ER was a little darker in appearance with lower hardness, adhesiveness and chewiness. Rapid visco analysis demonstrated that the viscosity of ER paste appeared earlier during the initial heating phase and displayed a lower retrogradation trend than normal rice in the cooling process. The gelatinization temperature and gelatinization enthalpy decreased with the increasing CS in ER, while the degree of gelatinization increased to 76.36% when the content of CS was 30% after extrusion. The X-ray diffraction patterns of control was typical A-type structure, while ER changed to V-type structure with a lower degree of crystallinity. The microstructure observation showed that ER exhibited a looser and more porous structure with increasing the content of CS, which facilitated easier cooking and nutritional enhancement. |
| first_indexed | 2024-04-24T12:31:07Z |
| format | Article |
| id | doaj.art-cd72e58e82fa408fb9cfaee6d16f29d4 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-04-24T12:31:07Z |
| publishDate | 2024-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-cd72e58e82fa408fb9cfaee6d16f29d42024-04-08T04:53:53ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2024-04-01810.3389/fsufs.2024.13830121383012Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flourWen Xia0Wen Xia1Yanyun Lin2Fei Wang3Yunfei Liu4Rui Hai Liu5College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, ChinaCollaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, ChinaKey Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, ChinaKey Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, ChinaInstitute of Applied Chemistry, Jiangxi Academy of Sciences, Nanchang, ChinaDepartment of Food Science, Stocking Hall, Cornell University, Ithaca, NY, United StatesWith the increasing demand for nutrition and health, many researchers are trying to develop a rice product with lower aging rate and convenient nutrient fortification. Being composed of high amylopectin content, cassava starch (CS) shows a lower retrogradation tendency compared to rice starch. So, it has a broad application prospect to partially replace rice starch with CS in rice by extrusion technology. In this study, a new extruded rice (ER) was prepared by broken rice flour and CS using single-screw extruder through “improved extrusion cooking technology,” and the maximum addition level of CS in ER was 30%. Color parameters and texture profile analysis showed that ER was a little darker in appearance with lower hardness, adhesiveness and chewiness. Rapid visco analysis demonstrated that the viscosity of ER paste appeared earlier during the initial heating phase and displayed a lower retrogradation trend than normal rice in the cooling process. The gelatinization temperature and gelatinization enthalpy decreased with the increasing CS in ER, while the degree of gelatinization increased to 76.36% when the content of CS was 30% after extrusion. The X-ray diffraction patterns of control was typical A-type structure, while ER changed to V-type structure with a lower degree of crystallinity. The microstructure observation showed that ER exhibited a looser and more porous structure with increasing the content of CS, which facilitated easier cooking and nutritional enhancement.https://www.frontiersin.org/articles/10.3389/fsufs.2024.1383012/fullextruded ricecassava starchbroken rice flourporous structureretrogradation |
| spellingShingle | Wen Xia Wen Xia Yanyun Lin Fei Wang Yunfei Liu Rui Hai Liu Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour Frontiers in Sustainable Food Systems extruded rice cassava starch broken rice flour porous structure retrogradation |
| title | Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour |
| title_full | Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour |
| title_fullStr | Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour |
| title_full_unstemmed | Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour |
| title_short | Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour |
| title_sort | preparation and physicochemical properties a new extruded rice using cassava starch and broken rice flour |
| topic | extruded rice cassava starch broken rice flour porous structure retrogradation |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2024.1383012/full |
| work_keys_str_mv | AT wenxia preparationandphysicochemicalpropertiesanewextrudedriceusingcassavastarchandbrokenriceflour AT wenxia preparationandphysicochemicalpropertiesanewextrudedriceusingcassavastarchandbrokenriceflour AT yanyunlin preparationandphysicochemicalpropertiesanewextrudedriceusingcassavastarchandbrokenriceflour AT feiwang preparationandphysicochemicalpropertiesanewextrudedriceusingcassavastarchandbrokenriceflour AT yunfeiliu preparationandphysicochemicalpropertiesanewextrudedriceusingcassavastarchandbrokenriceflour AT ruihailiu preparationandphysicochemicalpropertiesanewextrudedriceusingcassavastarchandbrokenriceflour |