Study On Nutrition Characteristic Of Waxy Rice Flour

In this thesis, different origin of waxy rice as raw material, polished waxyrice flour, determined to different origin o f the physical and chemicalproperties of waxy rice flour, the content changes of soluble sugar in thedifferent storage time and in different grinding characteristics of waxy riceflour,and the amino acid composition and content of waxy rice flour. Thenanalyze the amino acid of waxy rice flour. Study on the waxy rice starchdigestibility, and compare it with the other similar starch to identify itscharacteristics. Designed to provide a theoretical basis for the nutritionalcharacteristics of waxy rice flour. The results are as follows:Measured the basic components of5different kinds of waxy riceflour:waxy rice flour protein content in6.5%-7.5%(dry basis, w/w); crudefat content concentrated in0.7%-1.1%(dry basis, w/w); starch content u p to90%(dry basis, w/w); ash content generally between0.19%-0.28%(dry basis,w/w). The influence of soluble sugar of waxy rice flour in two differentgrinding way. The content of soluble sugar of dry grinding is less than wetmilling in jiangxi and anhui. The content of soluble sugar of dry grinding is10%more than wet milling in the other waxy rice flours. And the grow rate ismore than50%in Thai. This is related to water and heat. The content ofsoluble sugar is reduce0.1%,and slowly increase then in the process of storagetime(6months). This is due to the decomposition of starch. By comparing theresult shows that one of the major changes the content of soluble sugar is thecontent of reducing sugar.The proportion of essential amino acid content to total amino acid contentin waxy rice flour is24.64%-29.59%, while the proportion of essential aminoacid to non-essential amino acid is32.7%-42.03%. They are all below to idealprotein standard. Waxy rice flour should be eat with meat, milk an d other foodfor human consumption in order to reach the ideal protein standard. Waxy riceflour’s amino acid content is less than the amino acid pattern requirements,except Leu and Phe+Tyr content in Xinyang waxy rice flour. Children in thedevelopmental stages of growth require lots of amino acid, Waxy rice flourneeds to be eat with eggs, soy, fish food, in order to meet the daily amino acidrequirement of children. However, the amino acid content of the waxy rice flour can basically meet the adult dail y amino acid requirement.Comparing the difference between the waxy rice starch, corn starch,potato starch and pea starch digestibility. RDS in the gelatinized starch wasincreased about50%than the natural starch. In different starch, SDS and RScontent of the original species will be reduced to about10%, and basically nodifference. Waxy rice’s RDS rise to maximum after gelatinized, indicating thatthe digestibility of the starch which after the gelatinization was negativelyrelated to the amylopectin content. Early in storage, the majority of starch ofSDS and RS content rises about5percent and of RDS decreases in the range of10%. Waxy rice starch is special. Beacause in the storage time,the mainlyinfluence of duigestibility is amylose starch.Waxy rice starch containingmainly amylopectin, amylopectin recrystallization is slow, so in the early stagethe impact in waxy rice starch’s digestibility is very small. RDS, SDS and RScontent remained largely unchanged.