Journal of Food Science and Technology

, Volume 50, Issue 4, pp 655–666 | Cite as

Emulsifiers and thickeners on extrusion-cooked instant rice product

  • Jin Peng Wang
  • Hong Zhou An
  • Zheng Yu JinEmail author
  • Zheng Jun Xie
  • Hai Ning Zhuang
  • Jin Moon KimEmail author
Original Article


Extrusion-cooked instant rice was prepared by optimizing the formulation with emulsifiers, glycerol monostearate (GMS), soybean lecithin (LC), and sodiumstearoyl lactylate (SSL), and thickeners, gum Arabic (GA), sodium alginate (SA), and sticky rice (SR). The emulsifiers addition caused increase of degree of gelatinization (DG), and decrease of water soluble carbohydrate (WSC), α-amylase sensitivity, water soluble index (WAI) and adhesive for extrudates, while the thickeners addition increased extrudates DG, bulk density (BD), WSC, α-amylase sensitivity, WAI, hydration rate (HR) and adhesiveness. Based on the data generated by a single additive at various levels, optimum formulation was obtained employing orthogonal matrix system with combination of the selected additives for extrusion cooking. Extrudates were evaluated for optimum hydration time followed by drying to prepare the finished product. Texture profile analysis and sensory evaluation indicate that quality of the finished product is equivalent to that of the round shaped rice and superior to a commercial instant rice product. This study also demonstrates possibility of value-added and versatile instant rice product development using broken rice.


Extrusion cooking Instant rice Emulsifier Thickener Broken rice Orthogonal matrix 



The authors thank the Jiangsu Natural Science Foundation (grant no. BK2009069) and Jiangsu climing plan (BK2008003), we thank the projected supported by State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China (grant no. SKLF-MB-200804), we thank the subject of National Natural Science Foundation (20976070).


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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Jin Peng Wang
    • 1
    • 2
  • Hong Zhou An
    • 1
    • 2
  • Zheng Yu Jin
    • 1
    • 2
    Email author
  • Zheng Jun Xie
    • 1
    • 2
  • Hai Ning Zhuang
    • 1
    • 2
  • Jin Moon Kim
    • 3
    Email author
  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.School of Food Science and TechnologyJiangnan UniversityWuxiChina
  3. 3.Food Safety and Inspection Service, Office of Field Operation, US Department of AgricultureAlbanyUSA

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