CHẾ BIẾN GẠO-CITRIC TỪ GẠO TRẮNG VÀ ACID CITRIC

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Tác giả: Thanh Hiếu Đoàn, Thị Hồng Hạnh Nguyễn, Thị Quỳnh Nguyễn, Phúc Thắng Nông, Thị Duyên Phạm

Ngôn ngữ: Vie

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Thông tin xuất bản: Tạp chí Khoa học và Công nghệ Đại học Thái Nguyên, 2020

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ID: 419610

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Tạo tinh bột tiêu hóa chậm hoặc tinh bột kháng từ thực phẩm giàu tinh bột để sử dụng như một loại thực phẩm ăn kiêng là hướng nghiên cứu triển vọng. Trong nghiên cứu này, chúng tôi xây dựng qui trình chế biến gạo-citric từ gạo trắng và acid citric thông qua việc khảo sát các yếu tố ảnh hưởng đến tính chất của sản phẩm. Qui trình sử dụng kỹ thuật ngâm và sấy khô. Lần lượt khảo sát ảnh hưởng của nồng độ acid citric (1% - 8%), thời gian ngâm (15-60 phút), nhiệt độ sấy (40-60oC) tới tính chất của gạo-citric ngay sau khi sấy khô và sau khi nấu thành cơm theo phương pháp truyền thống. Các yếu tố đã khảo sát có ảnh hưởng khác nhau đến tính chất của sản phẩm. Gạo-citric có độ trương nở và độ hòa tan giảm đáng kể so với gạo trắng. Qui trình chế biến gạo-citric từ gạo trắng và acid citric được lựa chọn có tính ổn định, đơn giản và kinh tế, cho sản phẩm gạo-citric ổn định trong điều kiện bảo quản và có thể dùng làm thực phẩm thay gạo trắng., Tóm tắt tiếng anh, For functional food application, a number of studies on improvement of slowly digestible starch and resistant starch in granular starches from various starch sources have been reported. In this study, a one-level factorial design was used to evaluate the significant producing parameters in achieving citric-rice, which can be cooked and used as a new dietary food, from molled rice Oryza sativa L. and citric acid. Soaking and heat-drying technique were employed using distilled water. The independent parameters were citric acid concentration (1%-8%), soaking time (15-60 minutes), and drying temperatures (40-60oC). The decreasing of the solubility and the swelling power of starch in the citric-rice compared to the native rice could be clearly noted. Also, the cooked-rice made from the citric-rice was more glutinous and softer than that made from the native rice, using traditional cooking method. The characteristics of the citric-rice produced from molled rice Oryza sativa L. and citric acid were significantly affected by acid concentration, soaking time and drying temperature, both in uncooked or cooked form.

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