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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1435977

Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice

Provisionally accepted
Dongmeng Zhang Dongmeng Zhang 1,2Jian Li Jian Li 3Dongping Yao Dongping Yao 4Jun Wu Jun Wu 1,2Qiuhong Luo Qiuhong Luo 1,5Hong Shen Hong Shen 2Meixia Hu Meixia Hu 2Fudie Meng Fudie Meng 1Ying Zhang Ying Zhang 2Xionglun Liu Xionglun Liu 1Yang Shan Yang Shan 2Dongbo Liu Dongbo Liu 3Bin Bai Bin Bai 2*
  • 1 College of Agronomy, Hunan Agricultural University, Changsha, Hunan Province, China
  • 2 Hunan Hybrid Rice Research, Changsha, China
  • 3 College of Horticulture, Hunan Agricultural University, Changsha, China
  • 4 College of Plant Science and Technology, Hunan Biomechanical and Electrical Vocational and Technical College, Changsha, China
  • 5 College of Advanced Agricultural sciences, Zhejiang A & F University, Hangzhou, China

The final, formatted version of the article will be published soon.

    Abstract：In this study, it was compared the physicochemical properties and cooking taste quality between four different types of compound nutritional rice (rice flour with the addition of other coarse grains, legumes, potatoes, and other powders, extruded as artificial rice grains) and common rice. We found that the protein and apparent amylose contents of compound nutritional rice were higher than that of common rice, up to 9.775% and 19.45% respectively. The γ-aminobutyric acid (GABA) and resistant starch contents were much lower than in common rice, and the dietary fiber content did not differ from that in common rice. The results of Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD)analysis revealed that the starch properties and structure of the compound nutritional rice changed due to high temperature and high pressure processing. In particular, the crystalline structures of starch became V-shaped. In addition, the results of artificial tasting and tasting meter showed that the taste of compound nutritional rice was generally inferior to that of common rice. In summary, compound nutritional rice had problems such as nutritional imbalance and poor taste. There was still a lot of room for improving the taste quality of compound nutritional rice. Therefore, the future development of compound nutritional rice should focus on both nutritional balance and taste improvement. The results of this paper also provided a certain theoretical basis for this.

    Keywords: Compound nutritional rice, Steamed food quality, Rice nutrition, Extrusion, high pressure

    Received: 21 May 2024; Accepted: 19 Jul 2024.

    Copyright: © 2024 Zhang, Li, Yao, Wu, Luo, Shen, Hu, Meng, Zhang, Liu, Shan, Liu and Bai. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Bin Bai, Hunan Hybrid Rice Research, Changsha, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.