Processing Technology, Physicochemical Properties, and Flavor of Low-eGI Reconstituted Rice
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Abstract:
The processing technology, physicochemical properties, and flavor of low-estimated glycemic index (eGI) reconstituted rice were investigated. Using a twin-screw extruder, a low-GI reconstituted rice suitable for consumption by diabetic patients was prepared from regular white rice flour as the main ingredient and white kidney beans, chickpeas, and mulberry leaf extracts as excipients. The optimal extrusion process parameters were determined to be a screw speed of 110 r/min, temperature of 116 ℃ , water addition of 23%, and feed rate 18 kg/h using one-way tests and response surface methodology for optimization. Using these parameters, the overall rating was 85.2 and the eGI of the rice was 53.81. The gelatinization, textural, cooking, and flavor properties of the low-eGI reconstituted rice were subsequently compared with those of regular white rice, The results revealed that the hardness, absorptive capacity, and solubility of the low-eGI reconstituted rice were all significantly higher than those of the white rice. Furthermore, scanning electron microscopy observations revealed that compared with the regular white rice, the low-eGI reconstituted rice was characterized by a rougher surface and a looser more porous structure. In terms of flavor, the low-eGI reconstituted rice was established to have larger amounts of specific flavor compounds that imparted a unique fragrance and reduced odor. Our findings accordingly provide fundamental information to enhance the manufacturing and quality of low-eGI reconstituted rice.
