Study on anti-retrogradation of germinated brown rice powder by different anti-aging agents

Authors

WU Xiaojuan, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
CONG Jingyuan, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
WU Yue, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
WU Wei, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China

Abstract

Germinated brown rice powder and different proportion of anti-aging agent were mixed to simulate the aging condition of cooked brown rice food, and the effect of anti-aging agent addition on the anti-retrogradation of germinated brown rice powder was studied. On the basis of single factor experiment, the interaction of anti-aging agent on the anti-retrogradation of germinated brown rice powder were studied by response surface experiment, and the results indicated that the optimal additions of wheat gluten, guar gum, and monoglyceride were 6.3%, 0.4%, and 0.7%, respectively. The hardness value and sensory score at optimal condition were 3 312 g and 89 points, respectively. Compared with the single anti-aging agent, the composite anti-aging agents can more effectively inhibit the aging of the germinated brown rice flour.

Publication Date

10-28-2016

First Page

30

Last Page

34

DOI

10.13652/j.issn.1003-5788.2016.10.007

Recommended Citation

Xiaojuan, WU; Jingyuan, CONG; Yue, WU; and Wei, WU (2016) "Study on anti-retrogradation of germinated brown rice powder by different anti-aging agents," Food and Machinery: Vol. 32: Iss. 10, Article 7.
DOI: 10.13652/j.issn.1003-5788.2016.10.007
Available at: https://www.ifoodmm.cn/journal/vol32/iss10/7

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