Research Progress on the Edible Quality of Extruded Recombinant Rice
Extruded recombinant rice is accepted by more and more people because of its extensive nutritional value and special function.However,it is generally believed that the edible quality of extruded recombinant rice is not as good as that of natural rice.In this paper,the research status of three kinds of extruded recombinant rice(nu-trition-fortified recombinant rice,low GI recombinant rice and extruded instant rice)was summarized,and the fac-tors affecting the edible quality of extruded recombinant rice were expounded from the perspectives of raw materials,extrusion technology and cooking conditions.The effects of starch,lipid,protein and other components on the edible quality of extruded recombinant rice were discussed in order to provide theoretical support for improving the edible quality of extruded recombinant rice.
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万方数据
