Bhati Dolly, Singh Baljit, Singh Arashdeep, Sharma Savita, Pandiselvam Ravi
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India.
Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India.
J Texture Stud. 2022 Oct;53(6):854-869. doi: 10.1111/jtxs.12678. Epub 2022 Apr 11.
The implications of physicochemical, rheological, and thermal properties of seven eminent Indian rice cultivars (PR 114, 121, 122, 123, 124, 126, and 127) on the extrusion behavior and physico-functionalities of the extrudates were investigated. The amylose and amylopectin content of the cultivars ranged between 12.72 to 28.86% and 71.14 to 87.28% in addition with protein and crude fat content that varied from 7.05 to 9.15% and 0.49 to 1.17%, respectively. The onset (r = 0.98), peak (r = 0.95), and conclusion (r = 0.98) temperatures of the cultivars were in positive correlation with amylose. Likewise, pasting temperature (r = 0.979), final viscosity (r = 0.91), set back viscosity (r = 0.89), and stability ratio (r = 0.90) of the cultivars demonstrated a significant positive correlation with the amylose content. However, peak (r = - 0.879) and hold viscosity (r = - 0.89) were negatively correlated. The cultivars were extruded at feed moisture of 15%, screw speed of 500 rpm and barrel temperature of 150°C. The extrudates characteristics viz., expansion ratio-1.82 (PR 123); bulk density-184 g/cc (PR 123); specific mechanical energy-262.35 Wh/kg; water absorption index (WAI)-6.26 (PR 122); water solubility index-48.52% (PR 123); hardness-148.63 N (PR 122); and hydration power-284% (PR 122) were viably hyphenated with the physicochemical and rheological behavior of cultivars. The physico-functional characterization of the extrudates in terms of their starch and protein structural indexes, α-amylase susceptibility; water soluble carbohydrates and proteins revealed the possibility of exploring these cultivars as a functionally viable and diverse ingredient for the production of ready-to-eat extrudates.
研究了7个著名印度水稻品种（PR 114、121、122、123、124、126和127）的物理化学、流变学和热学性质对挤出物挤出行为和物理功能特性的影响。这些品种的直链淀粉和支链淀粉含量分别在12.72%至28.86%和71.14%至87.28%之间，蛋白质和粗脂肪含量分别在7.05%至9.15%和0.49%至1.17%之间。品种的起始温度（r = 0.98）、峰值温度（r = 0.95）和终了温度（r = 0.98）与直链淀粉呈正相关。同样，品种的糊化温度（r = 0.979）、最终粘度（r = 0.91）、回生粘度（r = 0.89）和稳定性比率（r = 0.90）与直链淀粉含量呈显著正相关。然而，峰值粘度（r = -0.879）和保持粘度（r = -0.89）呈负相关。在进料水分15%、螺杆转速500转/分钟和机筒温度150℃的条件下对这些品种进行挤出。挤出物特性，即膨胀率-1.82（PR 123）；堆积密度-184克/立方厘米（PR 123）；比机械能-262.35瓦时/千克；吸水性指数（WAI）-6.26（PR 122）；水溶性指数-48.52%（PR 123）；硬度-148.63牛（PR 122）；和水合能力-284%（PR 122）与品种的物理化学和流变行为切实相关。根据挤出物的淀粉和蛋白质结构指标、α-淀粉酶敏感性、水溶性碳水化合物和蛋白质对其进行的物理功能特性分析表明，有可能将这些品种开发为用于生产即食挤出物的功能可行且多样的成分。
