Optimization of Preparation Technology of Lotus Seed Starch Reconstituted Rice

Mixing different ratios of lotus seed starch and broken rice flour to prepare extruding the recombinant rice, the proportion of reconstituted rice with lotus seed starch was determined by analyzing the gelatinization characteristics of the mixed powders and the sensory quality, textural properties,...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 43; no. 1; pp. 172 - 179
Main Authors Yaqing GUO, Jianhui JIA, Xukun WANG, Shuai GAO, Boxin DOU, Zhi ZHANG, Na ZHANG, Ying LIU
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.01.2022
Subjects
broken rice
extruded reconstituted rice
lotus seed starch
process optimization
quality
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Summary:Mixing different ratios of lotus seed starch and broken rice flour to prepare extruding the recombinant rice, the proportion of reconstituted rice with lotus seed starch was determined by analyzing the gelatinization characteristics of the mixed powders and the sensory quality, textural properties, and cooking loss rates of the reconstituted rice. The optimum extrusion conditions of lotus seed starch reconstituted rice were optimized by response surface methodology with water content, die temperature and screw speed as factors. The results showed that with the increasing content of lotus seed starch, peak viscosity, valley viscosity, disintegration value, final viscosity and retrogradation value of the mixed powders increased. The sensory score increased and then decreased, and the sensory score was higher when lotus seed starch content was 30%. In texture characteristics, hardness increased gradually, while elasticity, chewiness and cohesiveness increased at first and then decreased, and reached the maximum
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2021040034