Effect of Resistant Dextrin on the Functional, Thermal and Structural Properties of Cooked Chinese Rice

Area of Science:

• Food Science
• Material Science

Background:

• Resistant dextrin (RD) is a functional ingredient with potential applications in food processing.
• Understanding the impact of RD on cooked rice properties is crucial for developing novel food products.

Purpose of the Study:

• To investigate the effects of two types of resistant dextrin (RD), Bailong (BL) and Luo Gaite (LGT), on the functional and structural properties of cooked rice.
• To determine the optimal concentration of RD for enhancing cooked rice quality.

Main Methods:

• Two rice varieties (Japonica cv. RXY and early indica cv. IP44) were cooked with varying concentrations (3-10%) of RD.
• Analysis included cooking properties, texture analysis, pasting properties, gelatinization characteristics, amylopectin aging, protein structure, and microstructure.

Main Results:

• RD addition decreased cooking time and increased gruel loss.
• Hardness, chewiness, and springiness increased, while cohesiveness decreased with RD addition.
• Sensory attributes (smell, appearance, palatability, taste, texture, total score) improved with increasing RD.
• RD addition altered pasting and gelatinization properties, reduced protein weakness, and induced new gel-like structures.
• 10% RD significantly increased amylopectin aging and induced specific protein structures (α-helix and random coil).

Conclusions:

• Resistant dextrin (RD) addition (3-10%) to rice during cooking improves texture, sensory scores, and structural properties.
• RD decreases amylose recrystallization, weakens protein structure, and forms new gel-like structures.
• Optimal cooking properties and sensory scores were achieved with 10% RD (BL or LGT), indicating potential for functional cooked rice development.