Food and Fermentation Industries >

2022 , Vol. 48 >Issue 8: 159 - 165

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027705

Effect of the addition of high-amylose maize starch content on quality of drum-dried broken rice flour

  • HONG Ying ,
  • SHAO Zihan ,
  • CAO Lei ,
  • SONG Yu ,
  • TAO Shu ,
  • LIU Chao ,
  • SUN Jian
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  • (Institute of Agro-Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China)

Received date: 2021-04-12

  Revised date: 2021-05-13

  Online published: 2022-05-18

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Abstract

In this study, drum-dried broken rice flour (DBRF) was prepared by adding different levels of amylose into the broken rice flour before drum drying. The effects of amylose concentrations on the quality and properties of DBRF were evaluated by analyzing the water solubility index, water absorption index, caking rates, stabilities, rheological properties, gelatinization properties and in vitro digestion characteristics. The results showed that along with the amylose content increase, the starch digestibility in vitro and rapidly digestible starch (RDS) content of the DBRF significantly decreased, while the slowly digestible starch (SDS) contents, the resistant starch (RS) contents, the upregulated water solubility index, the water absorption index, the peak viscosity, the valley viscosity and the final viscosity were found slowly increased. When the amylose contents reached 30%, the DBRF exhibited the lowest caking rate and the best stability. Meanwhile, the mass fractions of RDS, SDS and RS up to (34.97±2.50)%, (39.23±0.70)% and (25.79±1.81)%, respectively. Therefore, the results of this study could provide a theoretical basis for adjusting the amylose content in the raw materials in order to make optimized instant broken rice flour with better reconstitution characteristics and low digestibility.

Key words： broken rice; amylose; drum drying; reconstitution characteristics; in vitro digestibility

Cite this article

HONG Ying , SHAO Zihan , CAO Lei , SONG Yu , TAO Shu , LIU Chao , SUN Jian . Effect of the addition of high-amylose maize starch content on quality of drum-dried broken rice flour[J]. Food and Fermentation Industries, 2022 , 48(8) : 159 -165 . DOI: 10.13995/j.cnki.11-1802/ts.027705

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