The present research studies the impact of apparent amylose content (AAC) on the quality of fortified rice kernels (FRK), a health food designed to combat iron deficiency anemia by fortifying with iron, folic acid, and vitamin B. Five FRK formulations with varying AAC (0.46–23.89 %) were prepared, and AAC influence on the extruder-system parameter and physicochemical, cooking, and textural properties of FRK was investigated. The torque, die-pressure, length, redness, and cooking time increased with an increase in AAC and were in the range of 12.55–22.81 Nm, 58.31–88.96 bar, 4.58–5.09 mm, 0.35–1.15, and 6.1–11.2 min, respectively. The other parameters, such as the breadth, whiteness index, and cooking loss decreased with an increase in AAC. Except for cohesiveness, all other textural properties of cooked FRK increased with an increase in AAC. These correlations of the FRK properties with AAC were confirmed through multivariate analysis. SEM, XRD, FTIR, and rheology supported the observed AAC trends in FRK properties. SEM showed a reduction in pores and cracks with an increase in AAC. The XRD and FTIR showed an increase in crystallinity with an increase in AAC due to better gelatinization leading to rapid retrogradation. This leads to better physical, cooking, and textural properties of FRK.

中文翻译：

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表观直链淀粉含量对挤压强化米粒的品质有积极影响


本研究研究表观直链淀粉含量 (AAC) 对强化米粒 (FRK) 质量的影响，强化米粒是一种保健食品，旨在通过强化铁、叶酸和维生素 B 来对抗缺铁性贫血。五种 FRK 配方，其含量各不相同制备了 AAC (0.46–23.89%)，并研究了 AAC 对 FRK 挤出机系统参数以及理化、蒸煮和质构特性的影响。扭矩、模压、长度、红度和蒸煮时间随着 AAC 的增加而增加，范围为 12.55–22.81 Nm、58.31–88.96 bar、4.58–5.09 mm、0.35–1.15 和 6.1–11.2 min ， 分别。其他参数，如宽度、白度指数和蒸煮损失，随着 AAC 的增加而减少。除了粘聚性外，煮熟的 FRK 的所有其他质地特性都随着 AAC 的增加而增加。 FRK 特性与 AAC 的这些相关性通过多变量分析得到了证实。 SEM、XRD、FTIR 和流变学支持了观察到的 AAC 在 FRK 性能方面的趋势。 SEM 显示随着 AAC 的增加，孔隙和裂纹减少。 XRD 和 FTIR 显示结晶度随着 AAC 的增加而增加，这是由于更好的糊化导致快速回生。这使得 FRK 具有更好的物理、烹饪和质地特性。