Naji‐Tabasi S, Shahidi‐Noghabi M, Modiri Dovom A, Davtalab M. The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics.
Food Sci Nutr 2023;
11:5873-5881. [PMID:
37823096 PMCID:
PMC10563678 DOI:
10.1002/fsn3.3466]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 05/19/2023] [Accepted: 05/20/2023] [Indexed: 10/13/2023] Open
Abstract
The aim of this study was to investigate the quality parameters of extruded rice containing hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was produced with composite hydrogel (gellan, xanthan and sodium alginate) at the concentrations of 0.0 (control sample), gellan (0.5%)-alginate (0.5%) (GA1), gellan (1%)-alginate (1%) (GA2), gellan (0.5%)-alginate (0.5%)-xanthan (0.1%) (GAX 1%), and gellan (1%)-alginate (1%)-xanthan (0.2%) (GAX2%). The use of hydrogels had no significant effect on moisture content, ash content, cooking time, and color properties of extruded rice (p ≥ .05). In contrast, hydrogel significantly increased water absorption ratio (WAR), water solubility index (WSI), water absorption index (WAI), and textural properties (p ˂ .05) of extruded rice. This observation supports the highest score found for extruded rice containing GA2% and GAX2% in sensory properties, which were similar to natural rice. GA2% rice sample showed the similar texture characteristic, cooking feature, and color parameter to natural rice, ultimately, showing better organoleptic properties.
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