Study On The Preparation And Properties Of Potato Reconstituted Rice Containing Resistant Starch

Rice as one of the important staple food of residents in our country,accounting for 60%of the per capita consumption of grain,but its nutrition disequilibrium is indisputable fact that long-term consumption of rice will bring hidden trouble to residents of nutritional health.The economic value and utilization of potato far from effective development and utilization value.Based on potato starch as the main raw material,with milled powder and rice bran as auxiliary materials,adding a certain content of resistant starch in order to develop a potato starch restructured rice with digestion resistant properties resistant starch which approach to eating quality natural rice,Paper research content is as follows:(1)The determination of potato starch restructured rice optimal extrusion parameters.Tn this paper,a sensory evaluation scores as a measure to study the potato starch content,screw speed,moisture content,barrel temperature the influence of four factors on the restructured rice.Experimental results show that when the adding amount of 40%of potato starch,moisture content is 29%,barrel temperature of 30?,the screw rotation speed is 200 rpm,made of restructured rice with potato starch has higher organoleptic evaluation score(2)Peptic research of restructured rice with potato starch.Under the optimum parameters of extrusion,adding 5%,10%,15%and 10%respectively of RS3 resistant starch to potato restructured rice.By in vitro digestion experiment results indicate that compared with the natural rice(content of RDS 41.64±0.54%,content of SDS 56.04±0.69%,content of RS 2.32±0.13%),and blank extrusion rice(content of RDS 58.27±0.81%,content of SDS 38.75±0.24%,content of RS 2.98±0.20%)of peptic increased,while adding 10%resistant starch of restructured rice,RS content was 10.31±0.11%,7.5%-11.9%of the effective range,helps people with diabetes control blood sugar levels after meals(3)Potato starch restructured rice with resistant starch cooking conditions optimization test.Take proportion of water,soaking time and holding time for influencing factors,restructured rice after cooking take elasticity and disintegrating values as a measure,on the basis of single factor study through orthogonal experiment,the optimal restructured rice cooking conditions were determined,the results show that the influence of cooking conditions on the restructured rice size order is holding time>soaking time>meters water ratio,when the irmmersion time is 3 min,meters water ratio 1:1,heat preservation time 10 min,the rice under the condition of soft hard moderate and full of elasticity,good palatability,grain smooth good gloss,rich smell,sensory score of 94.2.At the same time,the restructured of the rice after cooking with blank extrusion rice and normal rice comparison and analysis of the physical and chemical properties,the results show that potato starch restructured rice water absorption and volume expansion rate between potato starch restructured rice and normal rice(4)By modern analytical means,including TPA,RVA and DSC contrast the potato starch restructured rice with resistant starch,blank extrusion rice and the normal rice,using SEM,FTIR analysis potato starch restructured rice from the angle of the micro.TPA research results show that potato starch restructured rice with resistant starch in taste is relatively close to natural rice.RVA results show that potato starch restructured rice with resistant starch is decreased than a blank extrusion rice in peak viscosity significantly.DSC study shows that potato starch restructured rice with resistant starch pasting temperature is high,showing that the resistant starch can inhibit short-term retrogradation of restructured rice.