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Emulsifiers and thickeners on extrusion-cooked instant rice product

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Abstract

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.

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Acknowledgements

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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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China

    Jin Peng Wang, Hong Zhou An, Zheng Yu Jin, Zheng Jun Xie & Hai Ning Zhuang

  2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China

    Jin Peng Wang, Hong Zhou An, Zheng Yu Jin, Zheng Jun Xie & Hai Ning Zhuang

  3. Food Safety and Inspection Service, Office of Field Operation, US Department of Agriculture, 230 Washington Ave., Extension, Albany, NY, 12203, USA

    Jin Moon Kim

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  1. Jin Peng Wang
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Correspondence to Zheng Yu Jin or Jin Moon Kim.

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Wang, J.P., An, H.Z., Jin, Z.Y. et al. Emulsifiers and thickeners on extrusion-cooked instant rice product. J Food Sci Technol 50, 655–666 (2013). https://doi.org/10.1007/s13197-011-0400-6

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