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Optimisation of a quality improver for instant rice and its quality properties

Authors

  • Meihua Huang,

    1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
    2. Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou, China
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  • Guoqing He,

    Corresponding author
    1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
    2. Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou, China
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  • Shupan Chen,

    1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
    2. Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou, China
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  • Meilin Cui,

    1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
    2. Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou, China
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  • Lisha Ma,

    1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
    2. Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou, China
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  • Yankun Liu

    1. Heilongjiang Agricultural Company Limited, Harbin, China
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Summary

Three additives were optimised for the sensory characteristics, textural and physicochemical properties of instant rice by using response surface methodology (RSM) and principal component analysis (PCA). Comprehensive evaluation indicated that 0.025% glycerol monolaurate (GML), 0.58% β-cyclodextrin (β-CD) and 0.41% alcohol formed a new quality improver of instant rice. Moreover, several specific quality properties of instant rice were further studied. Compared with freshly cooked rice, instant rice with or without optimised additives owned much lower quality. The microstructure observation and pasting properties by Rapid Visco Analyzer (RVA) analysis implied that quality improver could distinctly ameliorate the texture and viscoelastic properties. Simultaneously, the quality improver had no significant effects on the starch digestion. But, it could retard short-term starch retrogradation of instant rice, namely △Hr value decreasing from 1.511 J g−1 to 1.386 J g−1.

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