{"id":7756,"date":"2024-08-08T11:04:16","date_gmt":"2024-08-08T11:04:16","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7756"},"modified":"2024-08-08T11:04:16","modified_gmt":"2024-08-08T11:04:16","slug":"sweetener-food-additive-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/es\/sweetener-food-additive-2\/","title":{"rendered":"Por qu\u00e9 3 edulcorantes funcionales retrasan significativamente el endurecimiento del arroz\uff1f"},"content":{"rendered":"

Efecto de los edulcorantes funcionales sobre la dureza del arroz en diferentes tiempos de colocaci\u00f3n<\/strong><\/p>\n

La dureza del arroz es el dato m\u00e1s intuitivo que refleja la calidad del arroz, y est\u00e1 estrechamente relacionada con la proporci\u00f3n recta de disuelto en la cocci\u00f3n del arroz.<\/p>\n

Tras el pegado del almid\u00f3n, es muy f\u00e1cil que el arroz sufra el efecto del envejecimiento durante el almacenamiento, y la dureza del arroz aumenta y la calidad de consumo disminuye.<\/strong><\/p>\n

\"\" \"\"<\/p>\n

La oligofructosa, el sorbitol y el maltitol retrasaron significativamente el endurecimiento del arroz.<\/strong><\/p>\n

El arroz cocido despu\u00e9s de la cocci\u00f3n al vapor tuvo la tasa de envejecimiento m\u00e1s r\u00e1pida en 24 h, y luego se nivel\u00f3 en una etapa posterior. Se realizaron experimentos para analizar los cambios en la dureza del arroz tratado con oligofructosa, sorbitol y maltitol a 4 \u2103 durante 24h.<\/p>\n

Como puede verse en la Figura 3, cuando el tiempo era de 0h, la diferencia en la dureza del arroz no era obvia, pero con la prolongaci\u00f3n del tiempo de colocaci\u00f3n, la dureza del grupo de control en blanco aument\u00f3 significativamente, y fue significativamente mayor que la del grupo tratado despu\u00e9s de 24h (P < 0,05).<\/p>\n

Esto refleja que tanto la oligofructosa como el sorbitol y el maltitol retrasaron significativamente el grado de dureza del arroz. El cambio de dureza del arroz durante la colocaci\u00f3n puede reflejar el rebrote del arroz, por lo tanto, el efecto de inhibir el rebrote del arroz fue significativo en el grupo tratado con oligofructosa y en el grupo tratado con maltitol. La adici\u00f3n de 1,6% de oligofructosa dio lugar a una disminuci\u00f3n significativa de la dureza del arroz despu\u00e9s de 24 horas de colocaci\u00f3n (P < 0,05), que fue 21,79% inferior a la del grupo de control, y el grado de rebrote fue significativamente menor que el del grupo de control y otros grupos de tratamiento.<\/p>\n

Los oligosac\u00e1ridos son peque\u00f1as mol\u00e9culas f\u00e1cilmente solubles en agua que pueden penetrar en el interior de los gr\u00e1nulos de almid\u00f3n con el agua durante el pegado del almid\u00f3n, interactuando con las mol\u00e9culas de almid\u00f3n para conseguir el efecto de inhibir el recrecimiento del almid\u00f3n.
\nLectura relacionada:<\/strong>
\n3 edulcorantes funcionales son beneficiosos para aumentar la tasa de absorci\u00f3n de agua de remojo de arroz y mejorar el sabor del arroz<\/strong><\/a>
\nLa oligofructosa reduce el contenido de almid\u00f3n de cadena lineal en el arroz hervido y mejora su textura<\/strong><\/a><\/p>","protected":false},"excerpt":{"rendered":"

Effect of functional sweeteners on the hardness of rice under different placement times Rice hardness is the most intuitive data reflecting the quality of rice, and it is closely related to the straight ratio of dissolved in rice cooking. After starch pasting, rice is very easy to undergo aging effect during storage, and the hardness […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhy 3 Functional Sweeteners Significantly Delay Rice Toughening\uff1f - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/es\/sweetener-food-additive-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why 3 Functional Sweeteners Significantly Delay Rice Toughening\uff1f - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Effect of functional sweeteners on the hardness of rice under different placement times Rice hardness is the most intuitive data reflecting the quality of rice, and it is closely related to the straight ratio of dissolved in rice cooking. 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