The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour
文献类型： 外文期刊
作者： Tian, Yaning 1 ; Ding, Lan 1 ; Liu, Yonghui 1 ; Shi, Li 1 ; Wang, Tong 1 ; Wang, Xueqing 1 ; Dang, Bin 2 ; Li, Linglei 1 ; Gou, Guoyuan 1 ; Wu, Guiyun 1 ; Wang, Fengzhong 3 ; Wang, Lili 1 ; Rawdkuen, Saroat 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Qinghai Acad Agr & Forestry Sci, Tibetan Plateau Key Lab Agr Prod Proc, Xining 810016, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab Agroprod Qual & Safety Control Storage & T, Beijing 100193, Peoples R China
关键词： rice flour; milling methods; particle size; physicochemical properties; starch digestibility
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 16 期
页码：
收录情况： SCI
摘要： Preparation methods have been found to affect the physical and chemical properties of rice. This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques. Differences in the particle size distribution of rice flour were investigated in order to assess their impact on pasting, thermal, gel, starch digestibility, and crystalline structure using an X-ray diffractometer (XRD) and a Rapid Visco Analyzer (RVA) across in vitro digestibility experiments. The results showed that semi-dry-milled rice flour (SRF) and wet-milled rice flour (WRF) were similar in damaged starch content, crystalline structure, and gelatinization temperature. However, compared with dry-milled rice flour (DRF) and jet-milled rice flour (JRF), SRF had less damaged starch, a higher absorption enthalpy value, and a higher gelatinization temperature. For starch digestibility, the extended glycemic index (eGI) values of WRF (85.30) and SRF (89.97) were significantly lower than those of DRF (94.47) and JRF (99.27). In general, the physicochemical properties and starch digestibility of WRF and SRF were better than those of DRF and JRF. SRF retained the advantages of WRF while avoiding the high energy consumption, high water consumption, and microbial contamination disadvantages of WRF and was able to produce better rice flour-associated products.
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