Effects of different extrusion temperatures on the physicochemical properties, edible quality and digestive attributes of multigrain reconstituted rice-Reference-Cited by-同舟云学术

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

Published:2024 Issue:11 Volume:15 Page:6000-6014
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Ruohai¹²,Geng Zhanhui³,Li Ting¹⁴,Zhang Ming¹²,Zhang Congnan⁵,Ma Tianjiao³,Xu Zhicun⁵,Xu Shunqian¹²,Liu He³,Zhang Xinxia¹⁴,Wang Li¹⁴²⁶^ORCID

Affiliation:

1. National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China

2. School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China

3. Systems Engineering Institute, Academy of Military Sciences, Beijing 100141, China

4. Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China

5. Jiangsu Nongken Agricultural Development Co., Ltd, Hengshan Road 136, Nanjing 210019, China

6. State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China

Abstract

Multigrain reconstituted rice, as a nutritious and convenient staple, holds considerable promise for the food industry.

Funder

National Basic Research Program of China

Fundamental Research Funds for the Central Universities

Jiangsu Provincial Key Research and Development Program

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO00044G

Reference47 articles.

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

2. Preparation and evaluation of low glycemic index reconstituted rice

3. Influence of composite flour constituents and extrusion temperature in the production of analog rice

4. The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles