Study On The In Vitro Digestion Characteristics And Edible Quality Of Extruded Coarse Grain Recombined Rice

China's cereals are rich in resources and balanced in nutrition.Most of the cereals have low Glycemic Index(GI),which has physiological effects such as blood sugar balance and prevention of chronic diseases.However,the cereals have a rough taste and poor palatability,leading to people's acceptance of it The degree is not high,causing the utilization of miscellaneous grain resources to be hindered.At the same time,due to the needs of the national grain reserves and the continuous adjustment of market demands,my country will produce a large amount of aged rice that has been stored for too long and has deteriorated edible quality every year,which will reduce the value of rice and cause waste of resources.In this paper,based on the in vitro digestion characteristics of five kinds of cereals such as oat bran,buckwheat flour,quinoa flour,barley flour,chickpea flour,etc.,using low value aged rice and the above five cereals as raw materials,through twin screw extrusion Technology,preparation of extruded multigrain recombined rice,the in vitro digestion characteristics and edible quality characteristics of extruded multigrain recombined rice were explored,and the mechanism of the influence of multigrain on the in vitro digestion characteristics of extruded multigrain recombined rice was explored.The results of this paper can be used to develop GI value The recombined rice with lower edible grains and better edible quality provides theoretical basis and practical reference.The main research contents and results of the full text are as follows:1.Research on the characterization of in-vitro digestion of raw materialsUsing aged rice as a control,through the simulated starch in vitro digestion test,the fast-digestible starch(RDS)and slow-digestible starch(SDS)in five kinds of grains including oat bran,buckwheat flour,quinoa flour,barley flour and chickpea flour were analyzed.)And resistant starch(RS)and other starch nutrient fragments,and according to the simulated starch hydrolysis curve of aged rice and five kinds of multi-grain flour,the Glycemic Index(GI)of each raw material was obtained.The results of the study show that the five kinds of multigrain have better slow digestion performance and lower GI value.The RDS content of the five kinds of multigrain(16.4%-28.5%)is significantly lower than that of aged rice(40.39%).The RS content of five kinds of grains(26.71%-38.2%)is significantly higher than that of aged rice(14.07%);the GI value of aged rice is 72.13,which is a food with high GI value,and the GI values of the five kinds of grains are significant Lower than the GI value of aged rice(54.03-61.93).2.Study on in vitro digestion and characterization characteristics of extruded rice grainsAdd oat bran,chickpea flour,buckwheat flour,quinoa flour,barley flour and other five kinds of grains to aged rice flour in different proportions(0%,5%,10%,15%,20%,25%)In this paper,the extruded multigrain recombined rice was prepared by twin-screw extrusion technology,and the effects of different multigrain and different addition ratios on the in vitro digestion characterization characteristics of the extruded multigrain recombined rice were studied.The results show that the addition of multigrain flour can significantly increase the RS and SDS content of the extruded recombinant rice,and reduce the RDS content and starch digestion and hydrolysis rate.Among them,the addition of oat bran has the greatest effect on the extrusion of reconstituted rice;the addition of multigrain cereals can significantly reduce the extrusion The GI value of reconstituted rice,among which oat bran and chickpea powder beans have the most significant effect on the GI value of extruded reconstituted rice.When the added amount is 25%,the oat bran extruded reconstituted rice and chickpea powder are extruded The minimum GI value of recombinant rice is 66.63 and67.51 respectively,which belongs to medium GI food.3.Preliminary study on the mechanism of the influence of miscellaneous grains on the digestion characteristics of extruded miscellaneous grains in vitroThrough systematic analysis and comparative analysis of the microstructure,crystal structure,gelatinization characteristics and other physical and chemical properties of extruded multigrain recombined rice,combined with the change of digestion characteristics of extruded multigrain recombined rice,the possibility of the addition of multigrain to affect the in vitro digestion of extruded multigrain reconstituted rice was explored Mechanism of action.The results showed that the addition of multigrain can significantly reduce the gelatinization degree of extruded recombinant rice,in which the addition of 25%oat bran extruded recombinant rice had a minimum gelatinization degree of 94.5%;the addition of chickpea flour and buckwheat flour could significantly Reduce the attenuation value of extruded recombinant rice and improve the thermal stability of reconstituted rice paste;the addition of five kinds of multigrain powders such as barley,buckwheat,chickpeas,quinoa,oat bran,etc.all significantly increased the regenerated value of reconstituted rice.When the added amount is 25%,the regenerated value of the recombined rice increases by 42.1%,56.4%,62%,120.5%,and 224.7%,respectively;the regenerated value and RDS content of the other four extruded grains other than barley flour Significantly negative correlation.The maximum correlation coefficient of oat bran extruded recombinant rice is 0.935,which indicates that the extruded mixed cereal rice is easier to regenerate,has better digestion resistance,and is dependent on the amount added,which reflects the digestion characteristics to a certain extent.The changing law.Extruded grains of recombined rice all produce V-shaped crystals with high thermal stability and digestion resistance.The 25%oat bran extruded recombinant rice has the highest V-shaped crystal peak;all five kinds of grains can significantly improve the extrusion The relative crystallinity of pressed rice and the ratio of1047/1022cm^-1(P<0.05),which shows that the addition of these five kinds of grains can promote the aging and crystallization of extruded rice,improve the regenerated value and anti-digestion of extruded rice Sex,in which the addition of oat bran has the greatest effect on the extrusion of recombinant rice.4.Study on the edible quality of extruded rice grainsThe sensory evaluation and texture analyzer were used to measure and analyze the influence of the addition of grains on the sensory and texture of extruded grains.The results showed that the addition of five kinds of cereals such as oat bran,chickpea flour,quinoa flour,barley flour,and buckwheat flour would reduce the sensory score of extruded recombinant rice,and the sensory quality of extruded recombinant rice with oat bran added The effect is the least.When the added amount is 25%,the sensory score of oat bran extruded recombinant rice is 66.86;the addition of oat bran can significantly improve the elasticity,chewability and recovery of extruded recombinant rice;the addition of chickpea flour can Significantly reduce the hardness and viscosity of extruded rice,significantly increase the elasticity of extruded rice;adding barley flour can significantly reduce the hardness and viscosity of extruded rice;add quinoa flour can significantly reduce the hardness and viscosity of extruded rice Improves the elasticity of extruded rice;the addition of buckwheat flour can significantly improve the elasticity of extruded rice.