Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice
To improve the dietary fiber content of extruded instant rice and the application value of oats in extruded instant rice, 6 kinds of pretreatment (high pressure steaming, atmospheric pressure steaming, stir-frying, germination, cellulase enzyme digestion, α-amylase enzyme digestion) were investigate...
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The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040419 |
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| author | Junling WU Huihui LIU Weiguo WU Xianlong REN Wenhui YAN Luyan LIAO |
| author_facet | Junling WU Huihui LIU Weiguo WU Xianlong REN Wenhui YAN Luyan LIAO |
| author_sort | Junling WU |
| collection | DOAJ |
| description | To improve the dietary fiber content of extruded instant rice and the application value of oats in extruded instant rice, 6 kinds of pretreatment (high pressure steaming, atmospheric pressure steaming, stir-frying, germination, cellulase enzyme digestion, α-amylase enzyme digestion) were investigated in the mixture of oat flour and broken rice, using the mixture of unpretreated oat flour and broken rice flour (oats:broken rice=1:4) as a control, to investigate the pasting characteristics, degree of pasting, water and water characteristics, and the mixture of six kinds of pretreatment in the mixture of oat flour and broken rice. The comprehensive quality (rehydration, sensory quality, textural quality) characteristics and dietary fiber content of the extruded instant rice were prepared to analyze the correlation between the raw material characteristics and the quality of the extruded instant rice, and to screen out the most suitable oat pretreatment method for processing high dietary fiber extruded instant rice. Results showed that the dietary fiber content of extruded instant rice with the addition of atmospheric pressure steamed oat flour was the highest (7.91%). The germinated oat flour had a significant effect on the pasting characteristics of the raw material mixtures (P<0.05), which was the most obvious compared with the other pretreatments. The water solubility index (WSI) of the germinated oat flour added before extrusion was the highest (4.16%) (P<0.05), while that of the extruded instant rice with the addition of fried oat flour was the highest (P<0.05). The highest WSI (5.75%) was obtained with the addition of fried oat flour after extrusion. The addition of fried oat flour had the highest odor and taste scores, and the addition of atmospheric steaming oats had the best sensory and composite scores. The peak viscosity and grain value viscosity of the raw material mixes were significantly negatively correlated with the hardness, gelatinous viscosity, and composite scores of their instant rice (P<0.05), and significantly positively correlated with the sensory scores (P<0.05). Therefore, atmospheric pressure steaming could be used as a pretreatment of oats for the preparation of high dietary fiber oat-broken rice extruded instant rice with the best composite quality. |
| format | Article |
| id | doaj-art-db3750d008a64a5a824dd4d762a7558d |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-db3750d008a64a5a824dd4d762a7558d2025-08-20T01:57:28ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-03-0146625226010.13386/j.issn1002-0306.20240404192024040419-6Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant RiceJunling WU0Huihui LIU1Weiguo WU2Xianlong REN3Wenhui YAN4Luyan LIAO5College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaHunan Jiaoshan Rice Industry Co., Ltd., Hengyang 421200, ChinaHunan Fumach Foodstuff Engineering & Technology Co., Ltd., Changsha 410153, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaTo improve the dietary fiber content of extruded instant rice and the application value of oats in extruded instant rice, 6 kinds of pretreatment (high pressure steaming, atmospheric pressure steaming, stir-frying, germination, cellulase enzyme digestion, α-amylase enzyme digestion) were investigated in the mixture of oat flour and broken rice, using the mixture of unpretreated oat flour and broken rice flour (oats:broken rice=1:4) as a control, to investigate the pasting characteristics, degree of pasting, water and water characteristics, and the mixture of six kinds of pretreatment in the mixture of oat flour and broken rice. The comprehensive quality (rehydration, sensory quality, textural quality) characteristics and dietary fiber content of the extruded instant rice were prepared to analyze the correlation between the raw material characteristics and the quality of the extruded instant rice, and to screen out the most suitable oat pretreatment method for processing high dietary fiber extruded instant rice. Results showed that the dietary fiber content of extruded instant rice with the addition of atmospheric pressure steamed oat flour was the highest (7.91%). The germinated oat flour had a significant effect on the pasting characteristics of the raw material mixtures (P<0.05), which was the most obvious compared with the other pretreatments. The water solubility index (WSI) of the germinated oat flour added before extrusion was the highest (4.16%) (P<0.05), while that of the extruded instant rice with the addition of fried oat flour was the highest (P<0.05). The highest WSI (5.75%) was obtained with the addition of fried oat flour after extrusion. The addition of fried oat flour had the highest odor and taste scores, and the addition of atmospheric steaming oats had the best sensory and composite scores. The peak viscosity and grain value viscosity of the raw material mixes were significantly negatively correlated with the hardness, gelatinous viscosity, and composite scores of their instant rice (P<0.05), and significantly positively correlated with the sensory scores (P<0.05). Therefore, atmospheric pressure steaming could be used as a pretreatment of oats for the preparation of high dietary fiber oat-broken rice extruded instant rice with the best composite quality.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040419oatspretreatment technologysteaminghigh dietary fiberextruded instant ricequality |
| spellingShingle | Junling WU Huihui LIU Weiguo WU Xianlong REN Wenhui YAN Luyan LIAO Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice Shipin gongye ke-ji oats pretreatment technology steaming high dietary fiber extruded instant rice quality |
| title | Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice |
| title_full | Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice |
| title_fullStr | Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice |
| title_full_unstemmed | Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice |
| title_short | Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice |
| title_sort | effects of different pretreatment oat flour on the quality of extruded instant rice |
| topic | oats pretreatment technology steaming high dietary fiber extruded instant rice quality |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040419 |
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