{"id":9218,"date":"2024-08-23T07:02:40","date_gmt":"2024-08-23T07:02:40","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9218"},"modified":"2024-08-23T07:02:40","modified_gmt":"2024-08-23T07:02:40","slug":"3-functional-sweeteners","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/3-functional-sweeteners\/","title":{"rendered":"3 fonksiyonel tatland\u0131r\u0131c\u0131 pirin\u00e7 \u0131slatma suyunun emilimini ve dokusunu nas\u0131l iyile\u015ftirir?"},"content":{"rendered":"<p>Pirin\u00e7 \u0131slat\u0131ld\u0131ktan sonra suyu emer ve genle\u015fir, bu da i\u00e7 ni\u015fasta taraf\u0131ndan suyun emilmesine ve pi\u015firme s\u00fcrecinde pirin\u00e7 ni\u015fastas\u0131n\u0131n homojen bir \u015fekilde yap\u0131\u015ft\u0131r\u0131lmas\u0131na yard\u0131mc\u0131 olur, b\u00f6ylece pi\u015firme s\u00fcresini k\u0131salt\u0131r. <strong>Islatmadan sonra pirincin su emme oran\u0131 ne kadar y\u00fcksek olursa, pi\u015firmeden sonra pirincin yenilebilir kalitesi de o kadar y\u00fcksek olur.<\/strong><\/p>\n<p>Pirin\u00e7 s\u0131ras\u0131yla oligofruktoz, sorbitol ve maltitol \u00e7\u00f6zeltilerinin farkl\u0131 k\u00fctle fraksiyonlar\u0131na dald\u0131r\u0131lm\u0131\u015ft\u0131r ve \u015eekil 1'den g\u00f6r\u00fclebilece\u011fi gibi <strong>Her \u00fc\u00e7 tatland\u0131r\u0131c\u0131n\u0131n da eklenmesi, kontrol grubuna k\u0131yasla pirincin su emme oran\u0131n\u0131 art\u0131rabilmi\u015ftir.<\/strong><\/p>\n<p>Pirin\u00e7 su emilimi, 5 dakikal\u0131k \u0131slatma s\u00fcresinde, 1,6% oligofruktoz ve 0,4% sorbitol uygulamalar\u0131 alt\u0131nda s\u0131ras\u0131yla 41,23% ve 34,93% ile \u00f6nemli \u00f6l\u00e7\u00fcde (P &lt; 0,05) artm\u0131\u015ft\u0131r.<\/p>\n<p>Bunlar aras\u0131nda, 1,6% oligofruktoz, 0,4% sorbitol ve 1,6% maltitol uygulamalar\u0131 alt\u0131ndaki pirincin su emilimi, 25 dakikal\u0131k \u0131slatma s\u00fcresinde kontrol grubuna k\u0131yasla s\u0131ras\u0131yla 11,18%, 13,16% ve 12,94% ile \u00f6nemli \u00f6l\u00e7\u00fcde artm\u0131\u015f ve su emilim oran\u0131 25 dakikal\u0131k \u0131slatma s\u00fcresinden sonra dengelenmi\u015ftir.<\/p>\n<p>\u015eeker alkol\u00fc, aldehit grubunun bir hidroksil grubu ile de\u011fi\u015ftirilmesiyle elde edilir ve \u00e7oklu hidroksil yap\u0131s\u0131 ona su ile birle\u015fme yetene\u011fi verir ve belirli bir derecede su emilimine sahiptir. Maltitoldeki hidroksil grubu, hidrojen ba\u011flar\u0131 olu\u015fturmak ve su molek\u00fcllerini yakalamak i\u00e7in su ile etkile\u015fime girer, bu nedenle maltitol ilavesi pirincin su emilimi \u00fczerinde k\u0131sa s\u00fcrede belirli bir etkiye yol a\u00e7ar. <strong>Pirin\u00e7 taneleri suyu emip \u015fi\u015ftik\u00e7e, pirincin y\u00fczeyindeki bo\u015fluk artar, i\u00e7 ni\u015fasta suyu h\u0131zla emer ve su emme oran\u0131 stabilize olma e\u011filimindedir.<\/strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9219\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-650x433.png\" alt=\"\" width=\"650\" height=\"433\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-650x433.png 650w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-325x217.png 325w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-18x12.png 18w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298.png 689w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9220\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-358-641x433.png\" alt=\"\" width=\"641\" height=\"433\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>After soaking, rice absorbs water and expands, which is conducive to the absorption of water by the internal starch and the homogeneous pasting of rice starch in the cooking process, thus shortening the cooking time. The higher the water absorption rate of rice after soaking, the higher the edible quality of rice after cooking. Rice [&hellip;]<\/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":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How do 3 functional sweeteners improve rice soaking water absorption and texture? - 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\/tr\/3-functional-sweeteners\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How do 3 functional sweeteners improve rice soaking water absorption and texture? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"After soaking, rice absorbs water and expands, which is conducive to the absorption of water by the internal starch and the homogeneous pasting of rice starch in the cooking process, thus shortening the cooking time. The higher the water absorption rate of rice after soaking, the higher the edible quality of rice after cooking. 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