文献类型： 外文期刊

作者： Yang, Chenxi ¹ ; Liu, Ziwei ¹ ; Zhang, Meiying ¹ ; Woo, Meng Wai ² ; Li, Shuhui ³ ; Xiong, Hua ¹ ; Zhao, Qiang ¹ ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

2.Univ Auckland, Fac Engn, Dept Chem & Mat Engn, Auckland 1142, New Zealand

3.Jiangxi Acad Agr Sci, Nanchang 330200, Jiangxi, Peoples R China

关键词： Resistant starch; Inulin; Xylo-oligosaccharide; Quality properties

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2021 年 148 卷

页码：

收录情况： SCI

摘要： Effects of adding resistant starch (RS), inulin (IN) and xylo-oligosaccharide (XOS) on the cooking properties, texture properties, ordered structure of starch, water mobility and in vitro digestion of Yiyang rice cake were investigated. The cooking loss of rice cake was reduced to 2.8-4.6% with the addition of XOS. Addition of these fermentable carbohydrates increased the hardness, viscosity, chewiness and order of starch. As the content of carbohydrates increased, the rice cakes gradually became smoother. RS and XOS promoted the starch retrogradation and the free movement of water in the rice cakes, and increased the ordered structure formed by the association between starch chains; IN had no obvious effect on the retrogradation. Compared with the control group, digestion rate and final digestibility level of the starch digestion model in RS and XOS groups decreased, especially the total amount of available starch of XOS120 decreased to 73.8%, indicating that they had a certain inhibitory effect on starch digestion. The crystallinity formation theories for high-moisture starch gels are not applicable to rice cakes.