Preparation and nutrient properties of texturized rice by hotpressing gelatinization technology

In order to make up the malnutrition resulting from eating polished rice in long term, texturized rice (TR) was prepared by the method of hotpressing gelatinization technology (HPGT) using broken rice, rice bran as raw material and natural additive. The effects of HPGT conditions, including feed moisture, screw speed and barrel temperature on the texture and nutrient characteristics of TR were investigated by response surface methodology based on previous trials. When feed rate was 30 r/min and bran addition level was 4%, the independent variables were feed moisture (30%), screw speed (17.7 r/min), five heating zones barrel temperature (50℃, 65℃, 85℃, 100℃, 95-97℃), the processed TR contained TDF 11.44%, protein 11.62%, fat 6.49%, thiamin 2.07 μg/g, riboflavin 0.31 μg/g, γ-oryzanol 12.04 mg/100 g. The results showed that the texture properties of TR were similar to polished rice. The total dietary fiber for TR was increased by 10.74% and the nutriments for thiamin, riboflavin, γ-oryzanol were increased by 1.07, 0.06, 5.83 μg/g, respectively. The research can provide references for industrial production of TR.