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

Food Quality and Safety 2019年第1期3卷 40-51页

作者： Pipat Tangjaidee Jiqian Xiang Hongqing Yin Xiaolong Wen Siew Young Quek Food Science School of Chemical ScienceUniversity of AucklandAuckland 1010New Zealand Enshi Tujia&Miao Autonomous Prefecture Academy of Agricultural Sciences Enshi CityHubei Province 445002P.R.China Riddet Institute Centre of Research Excellence for Food ResearchPalmerston North 4474New Zealand

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(Pproducts(Pproduct 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.

关键词： extrusion nutrient enrichment rice product selenium fibre glycemic index

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Traditional Parboiled rice-Based products Revisited: Current Status and Future Research Challenges

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rice science 2014年第4期21卷 187-200页

作者： Himjyoti DUTTA Charu Lata MAHANTA Department of Food Engineering and Technology School of EngineeringTezpur UniversityNapaamSonitpurAssam 784 028India

Parboiling is an age old technique carried out to improve rice quality. Different grain parboiling techniques have been traditionally followed and scientifically developed for preparation and industrialization of rice. The state of Assam, India produces a large number of rice varieties, some of which are traditionally processed into peculiar parboiled rice products like Hurum, Komal chaul, Bhoja chaul and Sandahguri, which are of both ethnic and possible commercial importances. In spite of extensive research carried out on parboiled rice, these products and their special parboiling techniques have not been sufficiently explored. The status of research on parboiled rice as a whole with special attention to these lesser known speciality products of Assam is extensively reviewed. Future scope of research on these products is also identified.

关键词： rice parboiling rice product technique

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