Preparation and Physicochemical and Structural Properties of Broken Rice-Based Reconstituted Rice Produced by Extrusion Puffing Technology

Abstract

With grain processing technology developing fast, lots of broken rice have been wasted every year. Reconstituted rice, as a rice byproduct, has higher nutrient value and rich flavor than natural rice. This paper aims to prepare a kind of reconstituted rice in broken rice, oats, soybeans, and potato starch with good taste and nutrients by extrusion puffing technology. The combined effect of oatmeal powder (20%), soybean flour (10%), potato starch (20%), squeeze temperature (80 °C), material moisture (31%), and screw speed (160 rpm) was used to formulate the product. The results showed that the absorbent rate, volume expansion rate, and blue iodine value of the reconstituted rice were significantly lower than native rice, while the solid dissolved material of rice soup was higher than that of native rice (p < 0.05). Increased hardness and chewiness and decreased elasticity and adhesion were obtained by texture determination. The paste properties of reconstituted rice were more lacking than that of natural rice. With respect to rheological properties, reconstituted rice was more viscous, while natural rice was more elastic. With respect to thermodynamics, the starting, end, and peak temperatures of reconstituted rice were higher than natural rice. Thus, reconstituted rice could improve the utilization of broken rice, enhance the deep processing of potato starch, drive the consumption of grains, and improve the value of products attached in the future.

Effects of different extrusion temperatures on the physicochemical properties, edible quality and digestive attributes of multigrain reconstituted rice

“…The emergence of crystallization peaks at 2 θ values of 7.5°, 13°, and 20° could be attributed to V-type crystals formed by the combination of amylose and endogenous and exogenous lipids during extrusion. 1 This V-type crystal structure emerged from both straight-chain starch and a combination of endogenous and exogenous lipids during the extrusion process. A transition from crystalline to amorphous structure during extrusion was also shown in the study of Sun et al 16 Meanwhile, the relative crystallinity of the sample exhibited a gradual decrease as the extrusion temperature increased (Table 2).…”

“…The crystalline structure was determined by using an X-ray diffractometer (D8, Bruker, Karlsruhe, Germany) at 40 kV and 40 mA Cu-Kα radiation and recording the relative intensity in the scattering range of (2θ) 5°-35°with a scanning rate of 0.05°s −1 . The relative crystallinity (R c ) was calculated using eqn (1).…”

“…The emergence of crystallization peaks at 2θ values of 7.5°, 13°, and 20°could be attributed to V-type crystals formed by the combination of amylose and endogenous and exogenous lipids during extrusion. 1 This V-type crystal structure emerged from both straight-chain starch and a combination of endogenous and exogenous lipids during the extrusion process.…”

“…Chen et al (2022) used extrusion technology to prepare reconstituted rice with good export quality and rich nutrition using broken rice, oats, soybean and potato starch as raw materials. 1 Liu et al (2022) successfully prepared reconstituted rice with a GI of 53.6 using raw materials including rice, buckwheat, and pumpkin powder. 2 Hence, multigrain reconstituted rice, as a nutritionally enriched, ready-to-eat staple, harbors significant potential for health optimization.…”