干燥温度对改良挤压法制备的全谷物质构米品质的影响

研究干燥温度(40～80℃)对改良挤压法制备的全谷物质构米的营养特性、食用品质和热力学特性的影响。结果表明:干燥温度在40～80℃,全谷物质构米的粗脂肪和脂肪酸含量随温度升高而降低,对其他营养素无明显影响;当干燥温度低于50℃时,全谷物质构大米样品具有易消解、米饭较软、黏弹性大、口感较好的食味品质;同时,DSC的试验数据表明干燥温度低于50℃时,全谷物质构米具有起始糊化温度略低,糊化时间更短,糊化焓更小的热力学特性。

Effect of drying temperature on qualities of whole grain texturized rice prepared by improved extrusion cooking technology

Effects were studied on the nutrition,eating quality and thermal properties qualities of whole grain texturized rice prepared by improved extrusion cooking technology by drying temperature in range of 40 ℃ to 80 ℃.The results show that the content of crude fat and free fatty acid decreased with the increasing temperature and then there’s no significant difference in other nutrients when the drying temperature changed from 40 ℃ to 80 ℃.However,the whole grain texturized rice shows an easier digestion,softer and more sticky eating quality when the drying temperature is below 50 ℃.Meanwhile,whole grain texturized rice with the thermal properties of lower pasting temperature,shorter pasting time and smaller gelatinization enthalpy was prepared when drying temperature was under 50 ℃.