Study On The Development And Bioavailability Of Low-Sugar Complex Rice

For people to eat refined rice and high-precision noodles for a long time,it has a great impact on health.Therefore,this project developed a low-sugar-hydrolyzed nutritional compound rice,which was mainly composed of Potato flour,cassava starch(resistant starch),rice flour,glutinous rice flour,soybean dietary fiber,konjac powder nutrition enhancer as the main raw materials.Through single factor test and response surface test,the optimum formula and extrusion process parameters were optimized,and the quality properties were measured and evaluated by expansion ratio,cooking quality,texture characteristics,SEM,and so on.At the same time,by simulating gastrointestinal digestion in vitro,the reducing sugar was determined,and the regulation of reducing blood glucose was determined by carbohydrate hydrolysis rate.(1)Study on low-sugar-hydrolyzed compound rice formula:comprehensive expansion rate,carbohydrate hydrolysis rate,texture characteristics,cooking quality,SEM scanning electron microscopy,and sensory quality evaluation confirmed that the total potato powder addition was better at 30%-40%;With the increase of the total amount of potato powder,the hydrolysis rate of carbohydrate decreased during the reaction time,so the addition of potato whole powder can effectively reduce the hydrolysis rate of the composite rice carbohydrate;Tapioca starch(resistant starch)is a kind of indigestible starch.In this experiment,the amount of addition is determined by simple test.When 16%is added,the appearance structure is smooth,the hardness,chewiness and cooking quality are better.(2)Study on extrusion process of low-sugar-hydrolyzed compound rice:The twin-screw extruder was used to study the extrusion process parameters.In the early stage,after a large number of material tests,it was concluded that the temperature of the three zones of the extruder barrel had the greatest influence on the quality characteristics of the composite rice.Therefore,the extrusion temperature mainly studied in this paper was the temperature of the three zones of the barrel.The extrusion temperature mentioned in the following papers indicates the temperature of the three zones of the barrel without special instructions.Through the influence of extrusion temperature and screw rotation speed on the expansion ratio of composite rice,hydrolysis rate of carbohydrate,texture characteristics and cooking quality,the optimum extrusion temperature of low-sugar-recombinant composite rice was determined to be 130?,and the screw rotation speed was 20 Hz.(3)Low-sugar-hydrolyzed compound rice formula and process optimization:response surface analysis method,the processing conditions at the best expansion rate,material moisture content,screw speed,extrusion temperature,potato total powder addition and carbohydrate hydrolysis rate The processing conditions for obtaining the best value were very close,indicating that the evaluation results of each factor were basically the same,the predicted value of the model was 2.85,and the predicted rate of carbohydrate hydrolysis was 24.43%.The best parameters were obtained:the total potato powder was 30%,the moisture content was 26%,the screw speed was 15 Hz,and the extrusion temperature was 125?.In the later trial and error,the average value of the low-sugar-hydrolyzed compound rice expansion rate was 2.76,and the average value of the carbohydrate hydrolysis rate was 24.13%,which was almost consistent with the predicted value.The model prediction result was in good agreement with the actual measured value,which fully proved that the optimization was reasonable.(4)Evaluation of the functional effects of the optimal low-sugar-hydrolyzed compound rice and raw rice quality:The results of determining the optimal low-sugarhydrolyzed compound rice expansion ratio,heating water absorption rate and soluble solid content of rice soup showed that the difference between the quality and the original rice was better.Small,SEM scanning electron micrograph analysis showed that there was still a gap in structure,but it was better than the compound rice prepared under other conditions.The in vitro simulated digestion and digestion of carbohydrates in the stomach and intestines predicted that the blood glucose level was much lower than that of the original rice.The original rice GI was 83.04 for high GI food,and the low-sugar-hydrolyzed compound rice GI was 62.63 for medium GI food.The results indicated that the low-sugarhydrolyzed compound rice was compared with the original rice.It is slowly digested in the human stomach and the amount of sugar was reduced,which can effectively reduce the blood sugar concentration after eating,and have the effect of significantly lowering blood sugar.