Physicochemical Properties,Structural Characteristics and Nutritional Quality of High Protein Reorganized Rice
High-protein reconstituted rice refers to a granular rice-like product similar to natural rice,made from rice as the main raw material through a series of processes,including twin-screw extrusion,cutting and drying,by using protein strengthening technology,and its protein content(dry basis)is ≥12 g/100 g.In order to meet the nutritional needs of people with insufficient protein intake and provide a reference for developing high protein reconsti-tuted rice,physicochemical properties,structural characteristics and nutritional quality of self-made and commercial high protein reconstituted rice were systematically studied,using non-high protein reconstituted rice(commercially available)and regular rice as control.The research results indicated that high protein reconstituted rice showed sig-nificantly higher(P＜0.05)than the control in volatile odor components,such as organic sulfides,sulfides,and ni-trogen compounds,compared to the control sample.The extrusion reorganization process or the addition of protein did not have significant impacts(P＞0.05)on the taste characteristics of rice.The starch crystal form of extrusion-re-organized high protein rice starch exhibited V-shaped crystallization characteristics.Therelative crystallinity of reconstituted rice starch was 6.1％,19.8％lower than that of natural rice.High protein reconstituted rice presented dense honeycomb like micro pores in the cooking section.The mass fraction of resistant starch(RS)in the extruded reconstituted rice was over 17％,higher than that of the natural rice(14％).The contents of essential amino acid and total amino acids in high protein reconstituted rice were 49.45 mg/g and 129.00 mg/g,respectively,significant-ly higher(P＞0.05)than those in the control.The ratio of essential amino acid to esential amino acid and total ami-no acids were 62.17％and 40.86％respectively,close to the ideal protein pattern recommended by FAO/WHO.
high-protein reconstituted ricephysical and chemical propertiesstructural characteristicsnutri-tional quality
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