发芽-挤压-淀粉酶协同处理对速食糙米粉品质特性的影响

doi:10.3864/j.issn.0578-1752.2015.04.13

Abstract

Abstract: 【Objective】The objective of this experiment is to investigate the effect of germination–extrusion–thermostable α-amylase assisted processing on quality properties of instant brown rice powder, such as solubility, fluidity, chromaticity, flavor and starch digestion performance and so on, thus providing the reference for processing of instant brown rice powder with high quality. 【Method】Germinated brown rice was extruded with thermostable α-amylase (EGBRE). Meanwhile, three control treatments were prepared: germination-exrusion processing (EGBR), thermostable α-amylase-extrusion processing (EBRE) and only extrusion processing (EBR). Characteristics of the four kinds of instant brown rice powder were investigated, including water solubility index, water absorption index, agglomeration rate, dispersion time, viscosity, chromaticity, volatile substances, performance of starch digestion and overall sensory evaluation. 【Result】 Thermostable α-amylase significantly improved the solubility of the brown rice powder. Compared with EGBR, water solubility index of EGBRE increased by 2.11 times, and water solubility index of EBRE increased by 2.55 times compared with EBR. However, germination didn’t affect the solubility significantly. Thermostable α-amylase could reduce the viscosity observably. Compared with EGBR, the viscosity of EGBRE decreased by 60.0%. The viscosity of EBRE decreased by 31.3% compared with EBR. Germination had no significant effect on the viscosity of the paste. Thermostable α-amylase increased the total content of volatile substances, but the content of lipid oxidation products in germinated samples was lower. The germination-extrusion-thermostable α-amylase processing could significantly reduce the agglomeration rate and shorten the dispersion time. Compared with EGBR, EBRE and EBR, the agglomeration rate of EGBRE was reduced by 55.4%, 74.8% and 84.0% respectively, and the dispersion time was shortened by 27.2%, 17.3% and 52.5%. Meanwhile, the co-processing could significantly influence the angle of repose, so its fluidity was improved. However, the chroma of the powder increased appreciably. Besides, germination-extrusion-thermostable α amylase processing improved the digestibility of starch. Compared with EBR, the proportion of fast-digesting starch of the EGBRE increased, and the ratio of resistant starch decreased significantly.【Conclusion】EGBRE could significantly improve the quality characteristics of instant brown rice powder. This co-processing increased the digestibility of starch and the content of volatile flavor compounds, meanwhile, decreased the rate of agglomeration, dispersion time and viscosity.

Key words: brown rice, germination, thermostable α-amylase, extrusion, quality

ZHANG Dong-yuan, DENG Yuan-yuan, ZHANG Ming-wei, MA Yong-xuan, ZHANG Yan, WEI Zhen-cheng, ZHANG Rui-fen, LIU Lei, TANG Xiao-jun,TI Hui-hui. Effect of Germination-Extrusion-Amylase Assisted Processing on Quality Properties of Brown Rice Powder[J].Scientia Agricultura Sinica, 2015, 48(4): 759-.

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