Full
Outline
To explore and optimize a novel preparation process of black rice vermicelli and to systematically analyze the changes in cooking quality, texture characteristics and in vitro starch digestion characteristics of the vermicelli before and after process optimization.
Preparation parameters were optimized via single-factor experiments, using anthocyanin leaching value and breakage rate as evaluation indicators. The breakage rate, cooking loss rate, anthocyanin leaching value, in vitro starch digestion characteristics, texture properties and microstructure of black rice vermicelli were measured to evaluate the impact of the optimized process on product quality.
The optimal preparation conditions were determined as follows: grinding using a combination of a pulverizer and a colloid mill, moisture content of 40%, extrusion temperature of 95 ℃, screw speed of 8 r/s, aging time of 12 h and drying temperature of 25 ℃. Under these conditions, the cooking loss rate, breakage rate and anthocyanin leaching value decreased by 39.36%, 95.17% and 52.94%, respectively, and the cooking quality was significantly improved. Moreover, the optimized vermicelli exhibited increased peak viscosity (965.67 mPa•s), trough viscosity(830.33 mPa•s) and final viscosity (1468.67 mPa•s), while breakdown (135.67 mPa•s) and setback (631.67 mPa•s) were reduced. Furthermore, the content of damaged starch in the optimized black rice vermicelli increased, but there were no significant changes in the content of rapidly digestible starch, slowly digestible starch and resistant starch (P>0.05). The estimated glycemic index (eGI) was 79.09. Microstructural analysis revealed a significant reduction in surface pores of the optimized vermicelli.
Based on the novel preparation process established in this study, the cooking quality of black rice vermicelli has been improved, the anthocyanin dissolution rate has decreased, and the texture properties have been regulated, but there is no significant change in its in vitro starch digestion characteristics. The research results provide technical guidance for the actual production of black rice vermicelli.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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