Effect of compound emulsifier on the edible quality of reforged brown rice

doi:10.16210/j.cnki.1007-7561.2019.01.008

Home > Archive>Volume 27, Issue 1, 2019 >41-45. DOI:10.16210/j.cnki.1007-7561.2019.01.008

Effect of compound emulsifier on the edible quality of reforged brown rice
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                        10.16210/j.cnki.1007-7561.2019.01.008
                    
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Abstract:

The effect of soybean lecithin, glyceryl monostearate (GMS), sucrose fatty acid ester (SE), both monomer and compound, on the edible quality of reforged brown rice was studied by detecting cooked rice dispersion rate and texture. The results showed that emulsifier monomer had positive effect on the edible quality, and their compound even better than them. The optimal ratio was soybean lecithin 0.6%, GMS 0.2% and SE 0.5%. The cooked rice dispersion rate and texture characteristics of reforged brown rice was improved obviously after adding compound emulsifier.

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Online: January 30,2019
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