JOURNAL OF CEREAL SCIENCE
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2020
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IF 2.938
Yuxue Zheng,Jinhu Tian,Yukiharu Ogawa,Xiangli Kong,Shiguo Chen,Donghong Liu,Xingqian Ye
To characterize the impact of grape seed proanthocyanidins (GSPAs) on the physicochemical properties and in vitro digestibility of extruded rice, the XRD, RVA, DSC , FT-IR, micro-CT, as well as the in vitro digestion model was applied. Compared with normal rice, the extruded rice with different proportions of GSPAs (0–1.5%) increased the color depth, enhanced the porosity, and changed the semi-crystalline structure of extruded rice from an A-type to a mixture of A- and V-types. The viscosity and thermal properties of extruded rice with GSPAs were also changed noticeably. Additionally, a significantly lower equilibrium hydrolysis and k constant were observed in extruded rice with GSPAs ( p < 0.05). Those results indicated that extruded rice with GSPAs could be an attractive approach to produce rice starchy food with low digestibility.
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Ahmed H. Abdullah,Manman Lu,Zhilong Zeng,Yijia Li,Haoyuan Wang,Qin Xiaoli,Naglaa A.A. Abd-Elkarim,Eman M.A. Taha,Xiong Liu
In this study, steamed Polygonatum sibiricum (SPS) was utilized as a novel source of polysaccharides and saponins to improve the glycemic response of extruded rice by combining rice flour with various amounts of SPS (0 %, 3 %, and 5 % w /w), to reform extruded rice-SPS complexes using twin-screw extrusion. The effects of SPS on cooking and textural properties, in vitro starch digestion, thermal properties, crystalline structure, and morphology were thoroughly investigated. The results indicated that SPS enhanced cooking performance, leading to longer cooking times, improved water absorption, and increased cooking loss. In vitro digestion experiments revealed a significant increase in slowly digestible starch (SDS) and resistant starch (RS) levels with adding SPS, indicating a deceleration in starch hydrolysis. Structural analyses using X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) showed that SPS interacted with rice starch during extrusion, resulting in decreased crystallinity due to complex formation. The expected glycemic index (eGI) of the extruded rice decreased significantly from 90.39 to 83.72 with adding SPS. These findings suggest that SPS is a valuable supplement for enhancing the glycemic response of extruded rice by lowering its eGI and improving water absorption.
研究领域:
食品科学
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碳水化合物化学
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功能食品
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营养学
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淀粉工程
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分子营养学
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食品加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Zhilong Zeng,Qi Zhao,Haoyuan Wang,Manman Lu,Jianwei Fan,Yijia Li,Tao Zhou,Xiaoping Gong,Changjiang Ren,Xiong Liu
Dried rice noodles made from single indica rice generally exhibit low shear force resistance and high cooking loss. This study evaluated the effects of varying levels of deacetylated konjac glucomannan (DKGM, 0.00 %–1.25 %) on the physicochemical properties of indica rice flour and the quality characteristics of dried rice noodles. Increasing DKGM content (0.00 %–1.25 %) progressively enhanced the pasting viscosity, storage modulus, loss modulus, and apparent viscosity of the rice flour system, while solubility decreased by 2.39 % at 0.75 % DKGM before increasing again. DKGM addition reduced the gelatinization enthalpy of rice flour and lowered the glass transition temperature of rice noodles. At 1.00 % DKGM, the rice noodles showed optimal quality improvements: cooking time decreased by 2.67 min, breakage rate by 8.46 %, and cooking loss by 4.17 %, while resistant starch content increased by 6.14 %. DKGM incorporation enhanced anti-digestibility and sensory scores, and reduced hardness and chewiness. Furthermore, DKGM increased short-range ordering while reducing the relative crystallinity of rice noodles. Overall, 1.00 % DKGM effectively improved rice noodle qualities and inhibited starch retrogradation. These findings provide valuable insights for the industrial application of DKGM in rice noodle production.
研究领域:
食品科学
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淀粉化学
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流变学
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谷物加工
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功能配料
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）