Affiliation:
1. School of Food and Health Beijing Technology and Business University Beijing 100048 China
2. Beijing Engineering and Technology Research Center of Food Additives Beijing 100048 China
3. National Grain Industry Highland Barley Deep Processing Technology Innovation Center Beijing 100048 China
Abstract
SummaryIn this study, non‐starch polysaccharides (NSPs), namely konjac glucomannan (KGM), inulin (IN), and oat β‐glucan (OG), were selected as ingredients to inhibit the retrogradation of fresh instant rice. Through a comprehensive comparison, it was found that the addition of 0.4% KGM, 0.6% IN, and 1.5% OG (w/w, based on rice mass) gave fresh instant rice a favourable eating quality. Furthermore, as the storage time increased, adding these NSPs mitigated the increase in hardness, retrogradation enthalpy (), and free water, indicating their ability to prevent water migration and improve the storage stability of fresh instant rice. Among them, the OG was the most effective additive in delaying retrogradation behaviours, and the flavour profiles of the OG‐treated fresh instant rice group (OG‐FIR) were more similar to those of the control group (FIR). Overall, the addition of NSPs probably was a novel strategy for improving the quality of fresh instant rice.