| Resistant starch has been proven through a large number of experiments,has high resistance to enzymatic hydrolysis,and has preventive and alleviating effects on chronic diseases such as hyperglycemia,hyperlipidemia,diabetes,and obesity.In order to explore the various processing characteristics of the electron beam-enzymatic preparation of resistant starch.Tartary buckwheat,mung bean and quinoa are used as raw materials,and the electron beam-enzymatic method is used to prepare multivariate high resistant starches.The electron microscope and infrared spectroscopy its structure is analyzed,and the processing characteristics of multivariate high resistant starches and single resistant starches are compared in terms of solubility,swelling power,water holding capacity,water absorption and freeze-thaw stability.Rice flour is used as the matrix and multivariate high resistant starches is added to prepare high resistant starch reconstituted rice.The addition amount of multivariate high resistant starches,moisture content,extrusion temperature and screw speed are used as single factors,and the response surface method is used to Sensory evaluation is used as the basis for evaluation to determine the best process conditions for high resistant starch reconstituted rice,and analyze its cooking characteristics,texture characteristics and digestion characteristics under the best process conditions.Using wheat flour as the substrate and adding multivariate high resistant starches to prepare high resistant starch noodles,the addition of multivariate high resistant starches,moisture content and maturation time are used as single factors,and the response surface method is used to evaluate sensory evaluation as the basis.Determine the optimal process conditions for high resistant starch noodles,and analyze their cooking characteristics,texture characteristics and digestion characteristics under the optimal process conditions.Studies have shown that the amylose content of multivariate high resistant starches is higher than that of a single resistant starch,and the crystal structure formed is more stable;the solubility of multivariate high resistant starches at 90 ℃ is 4.10%,compared with Tartary buckwheat,mung bean,and quinoa resistant starch are 3.54%,10.57%,4.15% lower;swelling power is 5.74(g/g),which is lower than that of three single resistant starches;water holding capacity is 247.21%,which is comparable compared with single resistant starch,it is significantly improved,increasing by 16.17%,81.37%,and 52.97% respectively;the water absorption rate of multivariate high resistant starches is 32.34%,which is significantly lower than that of three single resistant starch;multivariate high resistant starches after freezing and thawing twice,the starch has obvious moisture layer phenomenon,and its freeze-thaw stability is better.Based on response surface analysis,the optimal process conditions for high resistant starch reconstituted rice were determined as follows: the addition amount multivariate high resistant starches was 55.00%,the moisture content was 25.00%,the extrusion temperature was 160 ℃,the screw speed was 200 r/min.Compared with ordinary rice,the water absorption rate of the high resistant starch reconstituted rice prepared under the optimal conditions increased by26.11%,the expansion rate increased by 29.02%,and there was no significant difference in the cooking loss rate;significant improvement in elasticity,adhesiveness and chewiness respectively;its glycemic index is 62.24,which is significantly lower than ordinary rice,and can be classified as a medium glycemic index food.The optimal process conditions for high resistant starch noodles were determined by response surface analysis: the addition amount multivariate high resistant starches was 35.00%,the moisture content was 30.00%,and the curing time was 30 min.Compared with ordinary noodles,the cooking time of high resistant starch noodles prepared under optimal conditions has been shortened,with no significant difference in stripping rate,swelling rate decreased by18.01%,cooking loss rate increased by 1.96%;the texture characteristics of high resistant starch noodles have been improved compared with ordinary noodles,which can prove that the taste quality is improved;the glycemic index has dropped from 84.57 of ordinary noodles to 68.61. |
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