Effect of Adding Konjac Glucomannan on the Physicochemical Properties of Indica Rice Flour and the Quality of Its Product of Instant Dry Rice Noodles.

ABSTRACT: Instant dry rice noodles have a broad market prospect due to their advantages of long shelf life, convenient transportation, and convenient eating, but there are still quality problems such as long rehydration times and poor eating quality. In order to improve the quality of instant dry rice noodles, the effects of konjac glucomannan (KGM) on the gelatinization characteristics, pasting properties, and rheological properties of Indica rice flour and the structure, food quality, and starch digestibility of instant dry rice noodles made of Indica rice flour were studied. The results showed that the starch gelatinization conclusion temperature and endothermic enthalpy of Indica rice flour were reduced by adding ≤ 3% KGM, the peak viscosity, valley viscosity, final viscosity, and setback value

SUBMITTER: Lu C 

PROVIDER: S-EPMC11640252 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature