Zhang Dongmeng, Li Jian, Yao Dongping, Wu Jun, Luo Qiuhong, Shen Hong, Hu Meixia, Meng Fudie, Zhang Ying, Liu Xionglun, Shan Yang, Liu Dongbo, Bai Bin
State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China.
College of Agronomy, Hunan Agricultural University, Changsha, China.
Front Nutr. 2024 Jul 31;11:1435977. doi: 10.3389/fnut.2024.1435977. eCollection 2024.
In this study, it was compared the physicochemical properties and cooking taste quality between four different types of compound nutritional rice (rice flour with the addition of other coarse grains, legumes, potatoes, and other powders, extruded as artificial rice grains) and common rice. We found that the protein and apparent amylose contents of compound nutritional rice were higher than that of common rice, up to 9.775% and 19.45% respectively. The γ-aminobutyric acid (GABA) and resistant starch contents were much lower than in common rice, and the dietary fiber content did not differ from that in common rice. The results of Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis revealed that the starch properties and structure of the compound nutritional rice changed due to high temperature and high pressure processing. In particular, the crystalline structures of starch became V-shaped. In addition, the results of artificial tasting and tasting meter showed that the taste of compound nutritional rice was generally inferior to that of common rice. In summary, compound nutritional rice had problems such as nutritional imbalance and poor taste. There was still a lot of room for improving the taste quality of compound nutritional rice. Therefore, the future development of compound nutritional rice should focus on both nutritional balance and taste improvement. The results of this paper also provided a certain theoretical basis for this.
在本研究中，对四种不同类型的复合营养米（添加了其他粗粮、豆类、土豆及其他粉末并挤压成人工米粒的米粉）与普通大米的理化性质和蒸煮口感品质进行了比较。我们发现，复合营养米的蛋白质和表观直链淀粉含量高于普通大米，分别高达9.775%和19.45%。γ-氨基丁酸（GABA）和抗性淀粉含量远低于普通大米，膳食纤维含量与普通大米无差异。傅里叶变换红外光谱（FTIR）和X射线衍射（XRD）分析结果表明，复合营养米的淀粉性质和结构因高温高压处理而发生了变化。特别是，淀粉的晶体结构变成了V形。此外，人工品尝和味觉仪的结果表明，复合营养米的口感总体上不如普通大米。综上所述，复合营养米存在营养不均衡和口感不佳等问题。复合营养米的口感品质仍有很大的提升空间。因此，复合营养米未来的发展应注重营养平衡和口感改善。本文的研究结果也为此提供了一定的理论依据。
