Effect of Pre-gelatinization Treatment on the Eating Quality of Multigrain Rice

被引：0
|
作者：
Zhu Y. [1 ]
Ni P. [1 ]
Zhao Q. [1 ]
Chen B. [1 ]
Wang C. [1 ]
Shen Q. [1 ]
机构：
[1] National Engineering Research Centre for Fruits and Vegetables Processing, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, College of Food Science and Nutritional Engineering, China Agricultural University, B
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 12期
关键词：
eating quality; multigrain rice; pre-gelatinization treatment; storage;
D O I：
10.16429/j.1009-7848.2023.12.013
中图分类号：
学科分类号：
摘要：
Grains are rich in nutrition and have many functions. It can improve the nutritional value of rice when mixed with rice. However, the consumption rate of grains is low because of their poor taste and difficulty in cooking. In this study, black rice, coix seed, sorghum and oat were treated by pre -gelatinization technology, and the eating quality of the multigrain rice was evaluated by chroma meter, texture analyzer, sensory evaluation and preference score. The results showed that the black rice could be cooked with rice after pre -gelatinization for 5 min, while coix seed, sorghum and oat could be cooked with rice after pre -gelatinization for 10 min. The pre -gelatinization treatment had a great effect on the color of black rice and sorghum, and the a* and b* value of black rice decreased by 33.02% and 11.76%, and the a* and 6* value of sorghum decreased by 41.38% and 14.40%. After pre-gelatinization for 25 min, the hardness of black rice, coix seed, sorghum and oat decreased, while the springiness and cohesiveness of black rice, coix seed, sorghum and oat increased. The palatability of black rice and sorghum increased by 35.39% and 131.04% after 20 min of pre-gelatinization, and the palatability of coix seed and oat increased by 229.05% and 82.17% after 25 min of pre -gelatinization. W h e n the proportions of black rice, coix seed, sorghum and oat with rice were 3 0 %, 2 0 %, 2 0 % and 2 0 %, the preference score of multigrain rice was the highest, which were 15, 14, 14 and 15 points respectively. Hot air drying and vacuum packing could effectively delay the increase of fatty acid value and peroxide value of multigrain rice during storage. The quality of multigrain rice met the requirements after 40 d storage at room temperature. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：114 / 124
页数：10
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