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Outline
Lotus seed starch–lipid complexes were prepared using an ultrasound-assisted hydrothermal method, and the effects of ultrasonic power on their physicochemical properties and digestibility were investigated. Subsequently, reconstituted rice was produced using the complexes, indica rice flour, and coarse grain flour as raw materials. The processing conditions were optimized by single-factor experiments and response surface methodology, with sensory evaluation, texture profile, and cooking quality as indicators. The glycemic index (GI) of the optimized reconstituted rice was further determined in mice. The results showed that at an ultrasonic power of 360 W, the complexing index of the lotus seed starch–lipid complex increased significantly, while solubility and swelling power were markedly lower than those of native lotus seed starch (P<0.05). Fourier transform infrared (FTIR) spectroscopy indicated an increase in structural order, and the resistant starch (RS) content reached its highest level (38.06%±0.10%). The in vitro hydrolysis curve shifted downward, suggesting improved resistance to digestion. The optimized processing parameters for reconstituted rice were as follows: complex addition level of 24%, moisture content 36%, extrusion temperature 121 ℃, and screw speed 160 r/min. The reconstituted rice exhibited significantly higher sensory acceptability, viscosity, cohesiveness, springiness, chewiness, and resilience than commercial indica rice (P<0.05), indicating a superior eating quality. In vivo mouse experiments further confirmed a GI value of 46.07±7.56, classifying it as a low-GI food. This study provides a theoretical basis and technical reference for the development of low-GI reconstituted rice.
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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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