Gels 2025, 11(3), 171; https://doi.org/10.3390/gels11030171 - 26 Feb 2025
Abstract
To reduce the hard texture of cooked early indica rice, two types of polydextrose (ST with 1% moisture content (MC) and XG with 4.7% MC) were added at 0%, 3%, 5%, 7%, and 10%, respectively, to the cooking milled rice polished from the
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To reduce the hard texture of cooked early indica rice, two types of polydextrose (ST with 1% moisture content (MC) and XG with 4.7% MC) were added at 0%, 3%, 5%, 7%, and 10%, respectively, to the cooking milled rice polished from the paddies of the 2.5-year-stored IP46 variety and the newly harvested Sharuan Nian (SRN) variety. Compared with early indica rice without polydextrose, the cooking time was significantly reduced and gruel solids loss was increased with the increase in polydextrose addition. Generalized linear model (GLM) analysis shows that both polydextrose equally reduced the hardness, adhesive force, adhesiveness, cohesiveness, gumminess, and chewiness of the cooked early indica rice, and maintained the resilience. They also significantly reduced the rapid viscosity analysis (RVA) parameters like the peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity of early indica rice, and significantly increased the peak time and pasting temperature. Both polydextrose significantly increased the gelatinization temperature of rice flour measured by a differential scanning calorimeter (DSC)and reduced the gelatinization enthalpy and aging. Compared with the sample without polydextrose, the addition of two types of polydextrose significantly increased the dough development time of rice flour measured by a Mixolab, but reduced the maximum gelatinization torque, starch breakdown and setback torque, and heating rate. XG had a higher capability in decreasing the rice cooking time and the aging of retrograded rice flour paste, and in increasing the score of the appearance structure and taste in cooked rice than ST; ST was better in decreasing the gelatinization enthalpy of rice flour paste and the setback torque of rice dough than XG, maybe due to the polymer molecular weight. Microstructure analysis showed that adding polydextrose promoted the entry of water molecules into the surface of the rice kernel and the dissolution of starch, and the honeycomb structure was gradually destroyed, resulting in larger pores. The cross-section of the cooked rice kernel formed cracks due to the entry of water, the cracks in the IP46 variety were larger and shallower than those in the SRN variety, and there were more filamentous aggregates in the IP46 variety. Polydextrose addition aggravated the swelling of starch granules, made the internal structure loose and produced an obvious depression in the central area of the cross-section, forming soft and evenly swollen rice kernels. These results suggest that polydextrose addition can significantly improve the hard texture of cooked early indica rice and shorten the cooking time.
Full article
(This article belongs to the Special Issue Modification of Gels in Creating New Food Products)
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