使用柠檬酸，特级初榨椰子油和草药增加泰国大米的抗性淀粉

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Science and Technology Research Pub Date : 2023-01-01 DOI:10.3136/fstr.fstr-d-23-00104

Nattpol Poomsa-ad, Lamul Wiset, Sarinthorn Suwannarong, Noppakun Pakdeenarong

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引用次数: 0

摘要

本研究旨在提高熟大米KDML - 105的抗性淀粉(RS)含量。考察了水稻品种、种植面积、油类、电饭锅、泰国草药等因素。本研究发现，油的选择和特定泰国草药的掺入对煮熟的KDML 105大米的RS含量有显著影响。使用特级初榨椰子油增加了RS含量，而某些泰国草药，特别是香兰叶汁和蝴蝶豌豆花，对RS含量的增加都有贡献。稻谷中RS含量最高(4.31±0.30%)。盐碱地面积对KDML - 105水稻RS含量影响不显著。使用特级初榨椰子油和高压锅可显著提高RS含量(1.40±0.23%)。四种泰国草药的掺入提高了RS含量。用2%柠檬酸浸泡大米、加入特级初榨椰子油、泰国草药和压力蒸煮均显著提高了RS含量。

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Increasing resistant starch of processed Thai rice using citric acid, extra virgin coconut oil and herbs

This study aimed to increase resistant starch (RS) content in cooked KDML 105 rice. Various factors were investigated, such as rice type, cultivation area, oil type, rice cooker, and Thai herbs. This study found that the choice of oil and the incorporation of specific Thai herbs had a significant impact on the RS content of cooked KDML 105 rice. Using extra virgin coconut oil increased RS content, while certain Thai herbs, particularly Pandan leaves juice and butterfly pea flower, contributed to both increased RS content. Sao Hai rice had the highest RS content (4.31 ± 0.30 %). Saline soil areas did not significantly affect RS content in KDML 105 rice. Using extra virgin coconut oil and pressure rice cookers increased RS content significantly (1.40 ± 0.23 %). Incorporating four Thai herbs improved RS content. Notably, soaking rice in 2 % citric acid, mixing with extra virgin coconut oil, Thai herb and pressure cooking significantly increased RS content.

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来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.