Effects of microwave-stabilized rice aleurone layer flour (MSF) on gel properties of early-indica rice flour and semi-dried rice noodles in non-extruded and extruded systems

IF 4.3 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-06 DOI:10.1016/j.jcs.2026.104378

Yakun Song , Qing Wang , Weiling Mo , Chunmin Guan , Fan Qiao , Jianhua Zhu , Wenhua Zhou , Qinlu Lin , Chun Liu

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Abstract

Microwave-stabilized rice aleurone layer flour (MSF) was prepared (600 W, 150 s, 18% moisture) and added (0-5%) to early-indica rice flour blends and semi-dried rice noodles (SDRNs). In blends, MSF decreased L*, b* but increased a*; improved water-holding, water absorption, solubility, swelling power; increased gelatinization temperatures but lowered pasting viscosities; reduced G′, G″ but enhanced gel hardness, cohesiveness, springiness (with uniform pores). For SDRNs, MSF increased breakage and cooking loss, yet improved sensory scores (aroma, appearance, texture) and hardness. Springiness increased then decreased; >5% caused cracks. MSF redistributed moisture (less weakly bound, more tight/free water) in SDRNs, decreased RDS (9.8%) and SDS (7.5%), raised RS (7.5%), lowering eGI and GL. MSF enhanced gel quality and nutrition, but addition ≤5% is critical for balance.

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微波稳定米糊粉层粉（MSF）对早籼米粉和半干米粉在非挤压和挤压体系中凝胶特性的影响

制备了微波稳定大米糊粉层面粉（MSF）（600 W, 150 s， 18%水分），并将其添加到早籼稻粉和半干米粉（SDRNs）中。在共混物中，MSF降低了L*， b*，但增加了a*；提高保水、吸水、溶解度、溶胀力；提高了糊化温度，但降低了糊化粘度；降低了G′，G″，但提高了凝胶硬度，黏结性，弹性（孔隙均匀）。对于sdrn， MSF增加了破损和蒸煮损失，但提高了感官评分（香气、外观、质地）和硬度。弹性先增大后减小；5%造成裂缝。MSF重新分配了sdrn中的水分（较少弱结合，更多紧水/自由水），降低了RDS（9.8%）和SDS(7.5%)，提高了RS(7.5%)，降低了eGI和GL。MSF提高了凝胶质量和营养，但添加量≤5%是达到平衡的关键。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.