ArticleFoods (Basel, Switzerland)2024
Impact of Oat Supplementation on the Structure, Digestibility, and Sensory Properties of Extruded Instant Rice.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Rice Protein-Fortified Gummy: The Physicochemical, Bioactive and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Exploring the utilization of oat by-products in the circular bioeconomy: the potential for the development of extruded snacks enriched with β-glucan.Bioresources and bioprocessing · 2026Article
- Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation ofFoods (Basel, Switzerland) · 2025Article
- Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition.Foods (Basel, Switzerland) · 2025Article
- The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes.Foods (Basel, Switzerland) · 2024Article
- Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
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Abstract
The addition of oat at varying percentages (26%, 32%, 38%, 44% and 50%) was used to evaluate the structural, microstructural, and physicochemical changes in instant-extruded rice (IER). A mixture of broken rice and oat flour was extruded in a twin-screw extruder. It was found that when adding 44% oats, the gelatinization degree of the mixed powder was the lowest (89.086 ± 1.966%). The dietary fiber content increased correspondingly with the increase in oat addition. Analyses of texture properties revealed that the hardness, adhesive, and resilience values increased and then decreased with oat addition. Compared with other common instant rice (IR), the advantages of IER were evaluated in terms of microstructure, digestive performance, and flavor. IER with 44% oat addition obtained in this study had higher hardness, adhesiveness, rehydration time, and sensory score, and the content of resistant starch (RS) reached 6.06%. The electronic nose and electronic tongue analyses could distinguish the flavor of different IR efficiently. This study showed the feasibility of preparing fiber-enriched IER. The results demonstrated the potential for the development and utilization of broken rice, providing a reference for the development of IER.
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