The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics

• Published in: Food science & nutrition Vol. 11; no. 10; pp. 5873 - 5881
• Main Authors: Naji-Tabasi, Sara, Shahidi-Noghabi, Mostafa, Modiri Dovom, Atena, Davtalab, Maryam
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01.10.2023; John Wiley and Sons Inc
• Subjects: Absorption; Alginic acid; Chloride; Cold; Color; Cooking; Extrusion; Flour; Food quality; Gellan gum; Grain; Hydration; Hydrogels; Moisture content; Organoleptic properties; Original; Parameters; Qualitative analysis; Rheology; Rice; Sensory properties; Sodium; Sodium alginate; Water absorption; Water content; Xanthan; Iran; extruded rice; composite hydrogel; gellan
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.3466

The aim of this study was to investigate the quality parameters of extruded rice containing hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was produced with composite hydrogel (gellan, xanthan and sodium alginate) at the concentrations of 0.0 (control sample), gellan (0.5%)-alginate (0.5%) (GA1), gellan (1%)-alginate (1%) (GA2), gellan (0.5%)-alginate (0.5%)-xanthan (0.1%) (GAX 1%), and gellan (1%)-alginate (1%)-xanthan (0.2%) (GAX2%). The use of hydrogels had no significant effect on moisture content, ash content, cooking time, and color properties of extruded rice (  ≥ .05). In contrast, hydrogel significantly increased water absorption ratio (WAR), water solubility index (WSI), water absorption index (WAI), and textural properties (  ˂ .05) of extruded rice. This observation supports the highest score found for extruded rice containing GA2% and GAX2% in sensory properties, which were similar to natural rice. GA2% rice sample showed the similar texture characteristic, cooking feature, and color parameter to natural rice, ultimately, showing better organoleptic properties.