Research Progress on the Effect of Amylose on Rice Food Quality
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Abstract:
Rice and rice products occupy an important position in the traditional diet of Chinese residents. The content and structure of amylose not only determine the physicochemical properties of rice starch, but also affect significantly the processing characteristics and eating quality of various rice foods. This paper reviewes the processing characteristics, flavor quality and edible quality of seven typical rice foods, including cooked rice, rice porridge, rice noodle, rice cake, fried rice slice, tangyuan (glutinous rice balls), and zongzi (sticky rice dumpling wrapped in bamboo leaves). The important roles of amylose in the quality formation and digestion of these rice foods are also analyzed. On one hand, the content of amylose affects the water absorption and expansion of starch granules, and then affects the gelatinization, gelation and crystallization processes of rice starch during processing, thereby determining the sensory properties (such as structure and texture) of the rice foods; On the other hand, the structure of amylose affects its crystallinity and the entrapment of flavor molecules, thereby influencing the digestibility of rice foods and participating in the formation of flavor and quality. This work provides a theoretical reference for the technological innovation and modernization of rice food processing.
