{"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\/fr\/sweetener-food-additive-2\/","title":{"rendered":"Pourquoi 3 \u00e9dulcorants fonctionnels retardent consid\u00e9rablement le durcissement du riz\uff1f ?"},"content":{"rendered":"

Effet des \u00e9dulcorants fonctionnels sur la duret\u00e9 du riz \u00e0 diff\u00e9rents moments de la mise en place<\/strong><\/p>\n

La duret\u00e9 du riz est la donn\u00e9e la plus intuitive refl\u00e9tant la qualit\u00e9 du riz, et elle est \u00e9troitement li\u00e9e au rapport lin\u00e9aire de dissolution dans la cuisson du riz.<\/p>\n

Apr\u00e8s l'emp\u00e2tage de l'amidon, le riz subit tr\u00e8s facilement un effet de vieillissement au cours du stockage, la duret\u00e9 du riz augmente et la qualit\u00e9 gustative diminue.<\/strong><\/p>\n

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

L'oligofructose, le sorbitol et le maltitol ont tous retard\u00e9 de mani\u00e8re significative le durcissement du riz.<\/strong><\/p>\n

Le riz cuit \u00e0 la vapeur pr\u00e9sentait le taux de vieillissement le plus rapide dans les 24 heures, puis se stabilisait \u00e0 un stade ult\u00e9rieur. Des exp\u00e9riences ont \u00e9t\u00e9 men\u00e9es pour analyser les changements de duret\u00e9 du riz trait\u00e9 avec de l'oligofructose, du sorbitol et du maltitol \u00e0 4 \u2103 pendant 24 heures.<\/p>\n

Comme le montre la figure 3, lorsque le temps \u00e9tait de 0h, la diff\u00e9rence de duret\u00e9 du riz n'\u00e9tait pas \u00e9vidente, mais avec la prolongation du temps de placement, la duret\u00e9 du groupe de contr\u00f4le vierge a augment\u00e9 de mani\u00e8re significative, et elle \u00e9tait significativement plus \u00e9lev\u00e9e que celle du groupe trait\u00e9 apr\u00e8s 24h (P < 0,05).<\/p>\n

Cela montre que l'oligofructose, le sorbitol et le maltitol ont tous retard\u00e9 de mani\u00e8re significative le degr\u00e9 de duret\u00e9 du riz. Le changement de duret\u00e9 du riz pendant la mise en place peut refl\u00e9ter la repousse du riz. Par cons\u00e9quent, l'effet d'inhibition de la repousse du riz \u00e9tait significatif dans le groupe trait\u00e9 \u00e0 l'oligofructose et dans le groupe trait\u00e9 au maltitol. L'ajout de 1,6% d'oligofructose a entra\u00een\u00e9 une diminution significative de la duret\u00e9 du riz apr\u00e8s 24 heures de mise en place (P < 0,05), qui \u00e9tait inf\u00e9rieure de 21,79% \u00e0 celle du groupe t\u00e9moin, et le degr\u00e9 de repousse \u00e9tait significativement inf\u00e9rieur \u00e0 celui du groupe t\u00e9moin et des autres groupes de traitement.<\/p>\n

Les oligosaccharides sont de petites mol\u00e9cules facilement solubles dans l'eau et peuvent p\u00e9n\u00e9trer \u00e0 l'int\u00e9rieur des granules d'amidon avec de l'eau pendant l'emp\u00e2tage de l'amidon, en interagissant avec les mol\u00e9cules d'amidon pour obtenir l'effet d'inhibition de la repousse de l'amidon.
\nLecture connexe :<\/strong>
\n3 Les \u00e9dulcorants fonctionnels sont b\u00e9n\u00e9fiques pour augmenter le taux d'absorption d'eau lors du trempage du riz et am\u00e9liorer le go\u00fbt du riz.<\/strong><\/a>
\nL'oligofructose r\u00e9duit la teneur en amidon \u00e0 cha\u00eene droite dans le riz bouilli et am\u00e9liore la texture du riz<\/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\/fr\/sweetener-food-additive-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\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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