The risk of sub-health and chronic diseases caused by long-term single intake of refined and deep-processed staple foods is increasing year by year. To improve the nutritional quality of milled rice and the consumption health of staple food, this paper selected the konjac wet rice with different addition levels and rice for cooking, while pure refined rice and pure konjac wet rice were as the control groups. The edible quality was evaluated by color, sensory evaluation, texture characteristics, and cooking characteristics, and the changes in nutritional composition, aroma characteristics and in vitro starch digestibility were compared. Results showed that compared with DSM1, the color and sensory evaluation of 25% and 50% konjac wet rice had no significant difference, but the cooking water absorption increased. The viscosity of the three kinds of formula rice increased and the hardness decreased, but the 75% konjac wet rice was soft and rotten and excessively gelatinized, which reduced the edible taste and cooking quality of the formula rice. With the increase in the amount of konjac wet rice, the dietary fiber content and aroma flavor of the formula rice increased, and the digestibility and hydrolysis rate of starch in vitro decreased. The addition of konjac wet rice can supplement dietary fiber, slow down the hydrolysis of rice starch, and improve the edible taste of formula rice. This study can provide support for the application of konjac wet rice in staple foods.
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