State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China ; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122 China.
Food Safety and Inspection Service, Office of Field Operation, US Department of Agriculture, 230 Washington Ave., Extension, Albany, NY 12203 USA.
J Food Sci Technol. 2013 Aug;50(4):655-66. doi: 10.1007/s13197-011-0400-6. Epub 2011 May 28.
Extrusion-cooked instant rice was prepared by optimizing the formulation with emulsifiers, glycerol monostearate (GMS), soybean lecithin (LC), and sodiumstearoyl lactylate (SSL), and thickeners, gum Arabic (GA), sodium alginate (SA), and sticky rice (SR). The emulsifiers addition caused increase of degree of gelatinization (DG), and decrease of water soluble carbohydrate (WSC), α-amylase sensitivity, water soluble index (WAI) and adhesive for extrudates, while the thickeners addition increased extrudates DG, bulk density (BD), WSC, α-amylase sensitivity, WAI, hydration rate (HR) and adhesiveness. Based on the data generated by a single additive at various levels, optimum formulation was obtained employing orthogonal matrix system with combination of the selected additives for extrusion cooking. Extrudates were evaluated for optimum hydration time followed by drying to prepare the finished product. Texture profile analysis and sensory evaluation indicate that quality of the finished product is equivalent to that of the round shaped rice and superior to a commercial instant rice product. This study also demonstrates possibility of value-added and versatile instant rice product development using broken rice.
采用乳化剂甘油单硬脂酸酯（GMS）、大豆卵磷脂（LC）和硬脂酰乳酸钠（SSL）以及增稠剂阿拉伯胶（GA）、海藻酸钠（SA）和糯米（SR）对挤压蒸煮速食米饭进行了配方优化。乳化剂的添加会导致糊化程度（DG）增加，水溶性碳水化合物（WSC）、α-淀粉酶敏感性、水溶性指数（WAI）和挤出物粘性降低，而增稠剂的添加则会增加挤出物的 DG、堆积密度（BD）、WSC、α-淀粉酶敏感性、WAI、水合速率（HR）和粘性。基于单种添加剂在不同水平下产生的数据，采用正交矩阵系统结合选定的挤压蒸煮添加剂获得了最佳配方。挤出物经过最佳水合时间的评估，然后干燥以制备成品。质地分析和感官评价表明，成品的质量与圆形大米相当，优于商业速食米饭产品。这项研究还表明，使用碎米开发增值和多功能速食米饭产品是可行的。
