Effect of natural selenium-enriched rice flour addition on product properties of fresh extruded rice-shaped kernels (FER) based on naked oat (<i>Avena nuda</i> L.)

• Wang Xiaodong

  State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology

• Zhao Zhiyong

  State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology

• Li Xihong

  State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology

• Song Jianxin

  State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology

• Liu Zhenyuan

  State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology Tianjin Gasin-DH Preservation Technology Co., Ltd

• Li Yueming

  Changrong Huitong (Tianjin) Food Science and Technology Research and Development co. Ltd

抄録

Naked oat was used to develop a kind of fresh extruded rice-shaped kernels (FER) by extrusion technology, and natural selenium-enriched rice flour was added to solve the problems of irregular shape, dark color and hardness of extruding pure naked oat. Results showed that the addition of rice flour had significantly improved the product properties of FER including shape, color, transparency and texture. Compared to the control (CK), the contents of protein, fat and total dietary fiber (TDF) in FER decreased obviously (p < 0.05) with rice flour addition. The oat-rice FER's shape turned to plump and appearance was acceptable, and had higher water uptake ratio (WUR), elongation ratio and solid loss (SL) than CK. The hardness of FER significantly decreased (p < 0.05) after adding rice flour, and FER with 35% rice flour ratio (35% FER) had the highest sensory evaluation score (7.31 out of 9). Then 35% FER was selected for further vitro activity study, and result showed that bile acid binding rates of 35% FER were stronger than normal natural rice.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 27 (1), 85-94, 2021

  公益社団法人 日本食品科学工学会

キーワード

• fresh extruded rice-shaped kernels
• rice flour
• product properties
• vitro activity

詳細情報

• CRID: 1390287297543099008
• NII論文ID: 130007995667
• DOI: 10.3136/fstr.27.85
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/27/1/27_85/_pdf
• 本文言語コード: en
• データソース種別:
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  • Crossref
  • CiNii Articles
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