This study aimed to investigate the effects of microbial solid-state fermentation technology on the quality characteristics of instant porridge made from sea red rice.Using sea red rice as the research subject, instant porridge was prepared using extrusion puffing technology, followed by solid-state fermentation with Saccharomyces cerevisiae and Bacillus subtilis.The study explored the impact of solid-state fermentation on the nutritional and quality characteristics of sea red rice instant porridge.The results indicated that after microbial solid-state fermentation, the amylose content in sea red rice instant porridge decreased by 50.89%, while the amylopectin/amylose ratio and soluble dietary fiber content increased by 14.92% and 16.59%, respectively.Additionally, the organic selenium content and selenium bioavailability increased by 60.51% and 2.54 times, respectively.The color of the porridge remained essentially unchanged, the rehydration time decreased by 17.30%, and its pasting properties and sensory qualities were significantly improved.Differential scanning calorimetry analysis showed that solid-state fermentation reduced the onset temperature, peak temperature, and end temperature of gelatinization, with an enthalpy value reduction of 16%.The microstructure of the instant porridge was altered post-fermentation, exhibiting a rough surface with cracks and micropores.In summary, microbial solid-state fermentation significantly enhanced the physicochemical and quality characteristics of sea red rice instant porridge, providing a theoretical foundation for the high-value utilization and intensive processing of sea red rice.
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