在干燥过程中通过直接热湿处理改善干米粉的理化质量

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Ying Liu , Qingling Luo , Jia Chen , Guohua Zhao , Fayin Ye
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引用次数: 0

摘要

鉴于热湿处理(HMT)在改变淀粉类材料特性方面的优势,本研究旨在探讨在干燥过程中直接使用热湿处理对干米粉特性的影响。在达到规定的含水量(20%-35%)后,将米粉在 110 °C 下进行 2 小时的 HMT 处理。相对结晶度从 8.73% 增加到 11.50%,短程有序度(1047 cm-1/1022 cm-1 的吸光度比)从 0.57 增加到 0.72。相反,片层厚度、回转半径、质量分形维数和糊化粘度都有所降低。然后,HMT 使干米粉在再水化过程中淀粉浸出受到限制,并减少了蒸煮损失。HMT 提高了熟米粉的微观结构均匀性和质地特性。值得注意的是,与对照组相比,含水量为 20% 的热水分处理米粉的蒸煮率显著提高,延展性提高了约三倍,咀嚼性提高了 1.68 倍。如果我们的研究结果普遍适用于米粉的加工,则可为提高干米粉的质量提供一种简便的方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Physicochemical quality improvement of dried rice noodles by direct heat-moisture treatment during the drying process

Physicochemical quality improvement of dried rice noodles by direct heat-moisture treatment during the drying process

In view of the advantage of heat-moisture treatment (HMT) in modifying the properties of starchy materials, the purpose of this study was to explore the effects of directly applying HMT during the drying process on the properties of dried rice noodles. As attained to prescribed moisture content (20%–35%), the rice noodles were subjected to HMT at 110 °C for 2 h. By HMT, the dried rice noodles exhibited greater structural orderliness and thermal resistance. The relative crystallinity increased from 8.73% to 11.50% and the short-range order (the absorbance ratio of 1047 cm−1/1022 cm−1) increased from 0.57 to 0.72. On the contrary, the lamellar thickness, the radius of gyration, and the mass fractal dimension and pasting viscosities were lowered. Then, HMT induced dried rice noodles with restricted starch leaching during rehydration and reduced cooking loss. HMT increased microstructure homogeneity and texture properties of the cooked rice noodles. Notably, the heat-moisture treated rice noodles at 20% moisture content showed a significant higher cooking yield, about threefold of extensibility, and 1.68 folds of chewiness than the control. Our findings, if generally applicable to the processing of rice noodles, could offer a streamlined approach to increasing the quality of dried rice noodles.

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来源期刊
Journal of Cereal Science
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.
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