•  
  •  
 

Abstract

Objective:This study aimed to optimize the compounding ratio of compounded brown rice flour. Methods:The effects of different ratios on the quality of compounded brown rice flour were analyzed by mixing refined white rice and brown rice (10∶0, 8∶2, 6∶4, 4∶6, 2∶8, 0∶10), and the optimal ratios were obtained by using the flushing properties, gelatinization characteristics, rheological properties, thermal properties, and in vitro digestibility as indicators. Results:With the increase of brown rice content, the peak viscosity, valley viscosity and final viscosity of compounded brown rice flour gradually decreased, and the initial gelatinization temperature, peak temperature and end gelatinization temperature all reduced, while the water solubility and solubility of rice flour decreased and the digestibility improved. Conclusion:The best quality of compounded brown rice flour was obtained when the mass ratio of compounded refined white rice and brown rice flour was 2∶8.

Publication Date

9-16-2022

First Page

183

Last Page

187

DOI

10.13652/j.spjx.1003.5788.2022.90138

References

[1] 赵爽.发芽糙米营养价值及生理功能[J].现代化农业,2018(5):36-37.ZHAO Shuang.Nutritional value and physiological functions of sprouted brown rice[J].Modern Agriculture,2018(5):36-37.
[2] 张文昊,邓媛元,魏振承.几种糙米的营养成分及抗氧化活性对比[J].现代食品科技,2013,29(5):1 119-1 122.ZHANG Wen-hao,DENG Yuan-yuan,WEI Zhen-cheng.Comparison of the nutritional composition and antioxidant activity of several types of brown rice[J].Modern Food Technology,2013,29(5):1 119-1 122.
[3] BURLANDO B,CORNARA L.Therapeutic properties of rice constituents and derivatives(Oryza sativa L.):A review update[J].Trends in Food Science & Technology,2014,40(1):82-98.
[4] SAIF S M H,LAN Y,SWEAT V E.Gelatinization properties of rice flour[J].International Journal of Food Properties,2003,6(3):531-542.
[5] 刘颖,徐晨冉,高嫚,等.不同焙炒程度对复配糙米粉的品质影响[J].食品安全质量检测学报,2022,13(7):2 144-2 150.LIU Ying,XU Chen-ran,GAO Man,et al.Effect of different roasting levels on the quality of blended brown rice flour[J].Journal of Food Safety,Quality and Inspection,2022,13(7):2 144-2 150.
[6] 李康,刘伟,樊月,等.玉米粉—粳米粉复配对无麸质意面食用品质的影响[J].现代食品科技,2019,35(7):191-197,163.LI Kang,LIU Wei,FAN Yue,et al.Effect of corn flour-japonica rice flour compound on the edible quality of gluten-free pasta[J].Modern Food Science and Technology,2019,35(7):191-197,163.
[7] 张弛,谢宇航,李力,等.多谷物麦胚粉的营养复配及其评价[J].粮食与油脂,2017,30(8):65-68.ZHANG Chi,XIE Yu-hang,LI Li,et al.Nutritional compounding of multigrain wheat germ flour and its evaluation[J].Grain and Fats,2017,30(8):65-68.
[8] YU S,MA Y,MENAGER L,et al.Physicochemical properties of starch and flour from different rice cultivars[J].Food and Bioprocess Technology,2012,5(2):626-637.
[9] 胡毓元,杜蘅,李婕妤,等.婴幼儿麦胚米粉配方及其冲调性的研究[J].食品工业,2018,39(8):44-47.HU Yu-yuan,DU Heng,LI Jie-yu,et al.Study on the formulation of infant wheat germ rice flour and its brewability[J].Food Industry,2018,39(8):44-47.
[10] KUNYANEE K,LUANGSAKUL N.The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality[J].LWT-Food Science and Technology,2021,154:112694.
[11] WANG Hong-wei,WANG Yan,WANG Rui,et al.Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains[J].Food Hydrocolloids,2022,124:107255.
[12] SIAW M O,WANG Y J,MCCLUNG A M,et al.Effect of protein denaturation and lipid removal on rice physicochemical properties[J].LWT-Food Science and Technology,2021,150:112015.
[13] ENGLYST H N,KINGMAN S M,CUMMINGS J H.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition,1992,46(2):33-50.
[14] 孟庆虹,潘国君,李霞辉,等.粳稻品种的粒厚特征及其对食味品质的影响[J].中国水稻科学,2009,23(4):427-432.MENG Qing-hong,PAN Guo-jun,LI Xia-hui,et al.Grain thickness characteristics of japonica rice varieties and their effects on palatable quality[J].China Rice Science,2019,23(4):427-432.
[15] 姜雯翔.萌芽糙米热风微波干燥与焙炒及膨化加工研究[D].南京:南京农业大学,2014:40-46.JIANG Wen-xiang.Research on hot air microwave drying and roasting of sprouted brown rice and puffing processing[D].Nanjing:Nanjing Agricultural University,2014:40-46.
[16] 刘云飞.改良挤压技术对大米淀粉结构和性质的影响及其在淀粉基食品中的应用[D].南昌:南昌大学,2019:30-39.LIU Yun-fei.Effect of modified extrusion technology on the structure and properties of rice starch and its application in starch-based foods[D].Nanchang:Nanchang University,2019:30-39.
[17] JANG E H,LEE S J,HONG J Y,et al.Correlation between physicochemical properties of japonica and indica rice starches[J].LWT-Food Science and Technology,2016,66:530-537.
[18] ZHANG X,CHEN D,ZHAO Z,et al.Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch[J].Food Hydrocolloids,2022,126:107463.
[19] REN Y,JIANG L,WANG W,et al.Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions[J].Food Hydrocolloids,2020,99:105371.
[20] VARAVINIT S,SHOBSNGOB S,VARANYANOND W,et al.Effect of amylose content on gelatinization,retrogradation and pasting properties of flours from different cultivars of thai rice[J].Starch Strke,2003,55(9):410-415.
[21] LIU Z,YANG J,SHI Z,et al.Effect of stearic acid on the microstructural,rheological and 3D printing characteristics of rice starch[J].International Journal of Biological Macromolecules,2021,189:590-596.
[22] TANGSRIANUGUL N,WONGSAGONSUP R,SUPHANTHARIKA M.Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars[J].International Journal of Biological Macromolecules,2019,137:666-675.〖XD〗
[23] WANG Y R,YANG Q,LI-SHA Y J,et al.Effects of thermal aggregation treatment on the structural,gelation properties and microstructure of phosphorylated rice glutelin gel[J].Journal of Cereal Science,2021,100(1):103252.
[24] 李莎莎,吴娜娜,谭斌,等.直链淀粉含量差异对糙米粉质特性影响研究[J].食品工业科技,2016,37(15):86-89,95.LI Sha-sha,WU Na-na,TAN Bin,et al.Study on the effect of differences in straight-chain amylose content on the characteristics of brown rice flour[J].Food Industry Science and Technology,2016,37(15):86-89,95.
[25] WANG Shu-jun,LIU Xing-xun,ZHOU Su-mei,et al.Thermal and rheological properties of brown flour from Indica rice[J].Journal of Cereal Science,2016,70:270-274.
[26] SRICHAMNONG W,LASUKHANG W.Structural and chemical analysis of resistant starch effected by pre-treatments,cooking methods,reheating and storage condition in parboiled germinated brown rice(Oryza sativa)[J/OL].International Journal of Food Science & Technology.(2021-11-10)[2022-03-02].https://doi.org/10.1111/ijfs.15458.
[27] 冷雪,曹龙奎.利用差示扫描量热仪研究小米淀粉及小米粉的糊化特性[J].食品科学,2015,36(19):60-66.LENG Xue,CAO Long-kui.Study on the pasting properties of millet starch and millet flour using differential scanning calorimetry[J].Food Science,2015,36(19):60-66.
[28] 李莎莎,吴娜娜,李兴峰,等.不同品种糙米粉糊化特性比较研究[J].粮油食品科技,2016,24(4):15-18.LI Sha-sha,WU Na-na,LI Xing-feng,et al.Comparative study on the pasting characteristics of different varieties of brown rice flour[J].Grain,Oil and Food Technology,2016,24(4):15-18.
[29] 陈子月,高维,秦新光.提取工艺对大米淀粉的理化性质影响[J].粮食与油脂,2019,32(11):63-65.CHEN Zi-yue,GAO Wei,QIN Xin-guang.Effect of extraction process on the physicochemical properties of rice starch[J].Grain and Fats,2019,32(11):63-65.
[30] PAL P,SINGH N,KAUR P,et al.Comparison of composition,protein,pasting,and phenolic compounds of brown rice and grminated brown rice from different cultivars[J].Cereal Chemistry,2016,93(6):584-592.

Included in

Food Science Commons

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.