Selenium,fibre,and protein enrichment of rice product:extrusion variables and product properties

作     者：Pipat Tangjaidee Jiqian Xiang Hongqing Yin Xiaolong Wen Siew Young Quek 

作者机构：Food ScienceSchool of Chemical ScienceUniversity of AucklandAuckland 1010New Zealand Enshi Tujia&Miao Autonomous Prefecture Academy of Agricultural SciencesEnshi CityHubei Province 445002P.R.China Riddet InstituteCentre of Research Excellence for Food ResearchPalmerston North 4474New Zealand 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2019年第3卷第1期

页      面：40-51页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 09[农学] 0901[农学-作物学] 

基　　金：This research was funded by the Enshi Tujia&Miao Autonomous Prefecture Academy of Agricultural Sciences Enshi City Hubei Province P.R.China 

主　　题：extrusion nutrient enrichment rice product selenium fibre glycemic index 

摘      要：Objectives:Rice has been identified as a high glycemic index(GI)food associated with obesity and *** study investigated the replacement of rice flour and its effect on product properties using extrusion *** and Methods:High selenium yam and konjac flours were used to increase fibre and selenium contents,whereas sorghum and soy protein were added to improve protein content as well as textural properties of *** following variables were optimized:yam flour(20%to 60%),feed moisture content(25%to 35%),and extrusion temperature(100°C to 120°C)by evaluating the breaking strength,firmness,colour,bulk density,and water absorption index(WAI)of the extruded ***:Results show that the extrusion temperature has a significant relationship with the products’breaking strength,WAI,and bulk density,whereas the feed moisture content influenced the WAI,bulk density,and firmness(P0.05).The inclusion of yam flour significantly increased the firmness and yellowness(b*value)of the products(P0.05).Sensory profiling revealed that the enriched product has comparable textural properties(stickiness,firmness,and graininess)with the commercial *** with commercial rice,the enriched product has significantly higher antioxidant activity(163.53 vs.10.33μmol Trolox/100 g,DPPH assay),protein(13.4%vs.9.4%),fibre(12%resistant starch,9%glucomannan),and a lower GI value(69.6 vs.95.4).The enriched product also contains 15.62μg/100 g selenium,providing additional health benefit as Se-enriched functional ***:This work has demonstrated the suitability of applying extrusion to produce a healthier alternative rice product by nutrient enrichment via rice flour substitution.