Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China.
Huiguan Agricultural Technology Co., Ltd, Hefei, P. R. China.
J Sci Food Agric. 2021 Aug 15;101(10):4201-4206. doi: 10.1002/jsfa.11058. Epub 2021 Jan 19.
The poor palatability, low digestibility, and unpleasant color of parboiled rice (PR) have severely hampered its acceptance by consumers. It is hence necessary and urgent to develop a new method for producing high-quality PR. In the current study, the effect of high hydrostatic pressure (HHP) pre-soaking on the color, textural properties, and the degree of retrogradation of PR was investigated.
With HHP from 100 to 500 MPa, the water adsorption rate increased and cooking time decreased. Parboiled rice samples presented higher lightness scores (L) and had lower color intensity (B). Compared with a control group, PR samples treated with high-pressure pre-soaking showed a reduction of hardness values from 0.69% to 32.99%, and gumminess values also decreased from 8.58% to 33.62%. The differential scanning calorimetry (DSC) results indicated that the enthalpy values of PR samples decreased after high pressure pre-soaking. The molecular structure of PR characterized by Fourier transform infrared spectrometry confirmed that HHP pre-soaking could decrease the retrogradation level.
The findings outlined above suggest that the texture and retrogradation properties of PR were improved after high-pressure pre-soaking. © 2021 Society of Chemical Industry.
半煮米（PR）的口感差、消化率低、颜色不佳，严重影响了消费者对其的接受度。因此，有必要且迫切需要开发一种生产高质量 PR 的新方法。在本研究中，研究了高静压（HHP）预浸泡对 PR 颜色、质地特性和回生程度的影响。
随着 HHP 从 100 兆帕增加到 500 兆帕，吸水率增加，煮饭时间缩短。PR 样品的明度值（L）较高，颜色强度（B）较低。与对照组相比，经高压预浸泡处理的 PR 样品的硬度值从 0.69%降至 32.99%，胶粘性值也从 8.58%降至 33.62%。差示扫描量热法（DSC）结果表明，高压预浸泡后 PR 样品的焓值降低。傅里叶变换红外光谱法（FTIR）对 PR 分子结构的分析表明，HHP 预浸泡可以降低回生水平。
上述研究结果表明，高压预浸泡可改善 PR 的质地和回生特性。 © 2021 英国化学学会。
