Li Sixuan, Zhang Wenhui, Zhang Min, Guan Lina, Ye Guodong
School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China.
Foods. 2024 Oct 2;13(19):3146. doi: 10.3390/foods13193146.
Improving the taste quality of rice porridge in a scientific way is essential to guiding residential and commercial production. This study aimed to determine the impact of konjac glucomannan (KGM) on the taste quality of rice porridge. The obtained results showed that the optimal concentration of KGM added to rice porridge is 1%. This was primarily observed via the reduction in water absorption, swelling power, and iodine blue value, thus increasing the hardness of rice porridge. At the same time, KGM also reduced the free water content and improved the water-holding capacity of rice porridge. Nevertheless, the pasting properties showed that the high viscosity of KGM raised the pasting viscosity of rice flour, thereby enhancing the stickiness of rice porridge with the increase in the KGM concentration. In addition, KGM gave the rice porridge a stronger aroma. Sensory evaluations further confirmed significant improvements in the color, odor, palatability, and overall acceptability of KGM-supplemented rice porridge ( < 0.05). To summarize, adding an appropriate amount of KGM was beneficial in forming a richer flavor and improving the taste quality of rice porridge. The findings offer valuable insights into the scientific processing of rice porridge products.
以科学的方式改善米粥的口感品质对于指导家庭和商业生产至关重要。本研究旨在确定魔芋葡甘聚糖（KGM）对米粥口感品质的影响。所得结果表明，添加到米粥中的KGM的最佳浓度为1%。这主要是通过吸水率、膨胀力和碘蓝值的降低观察到的，从而增加了米粥的硬度。同时，KGM还降低了游离水含量，提高了米粥的持水能力。然而，糊化特性表明，KGM的高粘度提高了米粉的糊化粘度，从而随着KGM浓度的增加增强了米粥的粘性。此外，KGM赋予米粥更强的香气。感官评价进一步证实，添加KGM的米粥在颜色、气味、适口性和总体可接受性方面有显著改善（<0.05）。综上所述，添加适量的KGM有利于形成更浓郁的风味并改善米粥的口感品质。这些发现为米粥产品的科学加工提供了有价值的见解。
