三次加工对高蛋白大米的物理、光学、植物化学和流变特性的影响。

IF 1.6 4区 农林科学 Q3 CHEMISTRY, APPLIED
Food Science and Technology International Pub Date : 2025-10-01 Epub Date: 2024-02-28 DOI:10.1177/10820132241232714
Supriya Priyadarsani, Priyadarsini Sanghamitra, Gaurav Kumar, Nabaneeta Basak, Sutapa Sarkar, Krishnendu Chattopadhyay
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引用次数: 0

摘要

这项研究选择了印度第一个高蛋白水稻品种 CR Dhan 310,该品种由位于 Cuttack 的 ICAR-NRRI 研发。它的碾米蛋白质含量为 10.1%,而其他普通品种的碾米蛋白质含量为 6-7%。它的直链淀粉含量中等(25.1%),米粒中等粗大,富含蛋白质(10.1%)。研究了生米和糙米在加工过程中性能的显著变化,统计差异为 p≤ 0.05。这些特性包括物理、光学、抗氧化和流变特性,它们随不同的加工技术而变化。与生米相比,膨化、爆裂和剥落这三种加工工艺都增加了大米的尺寸。峰值粘度测量显示了淀粉分子的分解,白米的峰值粘度最大(4145 cP),爆米的峰值粘度最小(2017 cP),这是因为淀粉颗粒在爆米生产过程中被糊化了。膨化大米中的花青素含量最高(2.93 毫克/100 克),酚含量(347.93 毫克/100 克)在爆米花大米中最高,而黄酮含量(127.12 毫克/100 克)在片状/扁平状大米中最高,这表明与普通高蛋白大米相比,大米的三次加工获得了更高的植物化学物值。这表明,大米加工产品可直接作为即食食品食用,也可用于制备其他功能性食品,以消除营养不良,建立营养安全。这项研究表明,加工可以提高大米产品的营养质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice.

The first high-protein rice variety of India, CR Dhan 310, developed at ICAR-NRRI, Cuttack is being selected for the study. It contains 10.1% protein in milled rice as compared to 6-7% protein content in the milled rice of any other normal variety. It has intermediate amylose content (25.1%), medium bold grains rich in protein (10.1%) The significant changes in properties of raw and parboiled rice on processing were studied at statistical differences of p ≤ 0.05. These properties included physical, optical, antioxidant and rheological properties which changed with different processing techniques. All the three processes namely, puffing, popping and flaking increased the dimensions as compared to the raw rice. Peak viscosity measurements demonstrated the breakdown of starch molecules, with white rice having the greatest value (4145 cP) and popped rice having the lowest value (2017 cP) as a result of the starch granules being gelatinized during the production of popped rice. Highest anthocyanin content (2.93 mg/100 g) was observed in puffed rice, phenolic content (347.93 mg/100 g) was highest in popped rice and flaked/flattened rice showed highest flavonoid content (127.12 mg/100 g) indicating that tertiary processing of rice obtained higher values of phytochemicals when compared to the plain high-protein rice. This indicates that the processed products of rice can be consumed directly as ready-to-eat or can be used in preparation of other functional foods to combat malnutrition and build nutritional security. The study indicates that processing could improve the nutritional quality of the rice products.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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