Effect of Pleurotus eryngii Powder on Quality Characteristics of Extruded Rice
[Objective]The twin-screw extrusion process was used to produce extruded rice products with P.eryngii powder and rice flour as raw materials,and the predicted glycemic index of the products was analyzed to provide technical support for the development of edible mushroom extruded rice products with comprehensive nutrition and low glycemic index.[Method]The content of protein,crude fiber,amino acid and fat of extruded rice with 20%,40%and 60%P.eryngii powder were determined.RVA rapid viscosity analyzer and rotary rheometer were used to analyze the gelatinization properties and rheological properties of P.eryngii powder with different additive amounts.The internal structure,color,texture properties,starch hydrolysis rate,predicted glycemic index(pGI)and sensory score of extrusion-rice with different dosage of P.eryngii were analyzed by scanning electron microscopy,colorimeter,texture analyzer,and in vitro digestion and sensory evaluation.[Result]Compared with blank extruded rice,the content of protein,crude fiber and amino acid in extruded rice was significantly increased by adding P.eryngii powder,and the content of protein was increased by 71.84%,70.19%and 96.70%,and the content of crude fiber was increased by 850%,2350%and 3750%,respectively.The total amino acid content increased by 40.98%,58.96%and 66.03%,respectively.The gelatinization and rheological properties of the mixed powder system showed a decreasing trend with the increase of the added amount of P.eryngii powder,and the peak viscosity,valley viscosity,final viscosity,disintegration value and recovery value gradually decreased,and G'and G"gradually decreased.The typical weak gel accounted for a large proportion of elasticity,and the added amount of 20%P.eryngii powder was the closest to the powder parameters of rice flour.Compared with the blank extruded rice,it was found by scanning electron microscopy that the cross section pores of extruded rice increased with the increase of the powder content,and the structure tightness decreased.Among them,20%of extruded rice had tight structure and less cracks.The values of L* and b* in extruded rice of P.eryngii by colorimeter decreased significantly,and a* increased first and then decreased.The water absorption rate and cooking loss rate after cooking increased with the addition of P.eryngii powder,but the expansion rate had no significant effect,and the cooking characteristics of 20%P.eryngii extruded rice were the best.The hardness,elasticity,adhesiveness and chewability of the extruded rice increased with the addition of P.eryngii powder,while the cohesiveness and resilience first decreased and then increased.Starch digestibility,rapidly digestible starch(RDS),slowly digestible starch(SDS)and predicted glycemic index(pGI)also increased with the increase of P.eryngii powder addition,but they were all lower than that of normal rice and blank extruded rice,while resistant starch(RS)content was greater than that of the two groups and increased with the increase.The predicted glycemic index(pGI)value of 20%P.eryngii extruded rice was the lowest 60.18,which was 20.60 lower than that of normal rice,and the content of resistant starch(RS)was the highest.Sensory evaluation showed that the appearance structure,palatability,taste,cold rice texture and comprehensive score of P.eryngii extruded rice decreased with the increase of the amount of P.eryngii powder,while the odor score decreased first and then increased.From the point of view of the score,20%of P.eryngii extruded rice was 66.75 scores,which was the most acceptable to consumers.[Conclusion]20%of extruded rice with P.eryngii was nutrient-rich and had suitable texture indexes.The predicted glycemic index(pGI)was 60.18,which was 20.60 lower than that of normal rice.The nutritional value of extruded rice was significantly improved by adding P.eryngii powder,and the food quality was better.
万方数据
维普
