Emulsifiers and thickeners on extrusion-cooked instant rice product

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.

Effect of the novel functional fibre, polyglycoplex (PGX), on body weight and metabolic parameters: A systematic review of randomized clinical trials

“…Glucomannan has been reported to inhibit the synthesis of cholesterol in the liver by increasing the fecal elimination of cholesterol-containing bile acids [5], and also acts as a natural laxative by increasing stool bulk and promoting the growth of beneficial gut microflora in healthy adults [4]. Sodium alginate is a flavorless gum used in the food industry as an emulsifier and to increase the viscosity of food products [6]. Xanthan gum is a polysaccharide secreted by the bacterium, Xanthomonas campestris, and is used as a stabilizer and thickener in the food industry [7].…”

Quick cooking rice by high hydrostatic pressure processing

“…The accelerated pace of modern life has promoted new ways to consume rice such as instant rice, also known as quick cooking rice (QCR), which is fully or partially cooked and dehydrated. QCR takes only a few minutes (less than 5 min) to prepare for consumption after rehydration (Wang et al, 2011).…”

Effect of combined microwave, hot air, and vacuum treatments on cooking characteristics of rice

“…The change in the lightness of the instant rice is shown in (Figure ). With the addition of the phosphates and citrates in the instant rice showed decrease in the L * value which may be due to slower Maillard reaction of rice grains during the cooking (Wang et al, ). The L * value of CTVMHAD was 69.22 which is comparable to that of freshly cooked rice having L * of 78.95.…”