低GI挤压重组米配方优化及食用品质评价

采用双螺杆挤压法,以大米粉为基料,配比一定量的酸改性淀粉、抗性糊精、魔芋粉、聚甘油酯,探究制备低血糖生成指数(glycemic index,GI)重组米优化配方.体外消化法测定挤压重组米GI值,通过感官、质构、蒸煮品质综合评价低GI重组米的食用品质,使用扫描电镜观察微观形貌.结果显示,添加量为大米粉60％、酸改性淀粉3...

Formula optimization and edible quality evaluation of low GI extruded rice

Using the twin-screw extrusion method, rice flour is used as the base material, and a certain amount of acid-modified starch, resistant dextrin, konjac flour, and polyglyceride are mixed to explore the preparation of low glycemic index (GI) extruded rice optimize the formula. The GI value of extruded rice was measured by in vitro digestion method. Commercial rice was used as a control to comprehensively evaluate the eating quality of low GI extruded rice through sensory, texture, and cooking quality. Scanning electron microscope was used to observe the microstructure. The results showed that the added amount was 60% rice flour, 30% acid-modified starch, 9% resistant dextrin, 0.5% konjac flour, and 0.5% polyglyceride. The GI value of the extruded rice was 48.26<55, Low GI food. Compared with the commercially available rice, the extruded rice tastes more elastic and chewy. The hardness of the extruded rice is not significantly different from that of the commercial rice (P<0.05), and the cohesion, elasticity, chewiness, and resilience were significantly higher than that of the commercial rice(P<0.05). Small cracks can be observed in the internal structure of commercial rice, while the extruded rice is flatter and smoother and has a tighter structure.