Manufacture Method of Fortified Vitamin B_1 and Vitamin B_2 Rice Using Extrusion Technology and Edible Qualities Analysis

An Hongzhou 1 Liu Jufen 1 Zhang Haihui 2 Yang Botao 1 Xue Wentong 3(1.Food Engineering and Research Center of State Administration of Grain,Henan University of Technology,Zhengzhou 450001,China 2.School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China 3.College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China)

Fortified rice,Vitamin,Edible quality,Extrusion technology

The manufactured method of fortified vitamin B1 and vitamin B2 rice by using extrusion technology was introduced,and the HPLC(high performance liquid chromatography) result showed that retention ratios of vitamin B1 and vitamin B2 in the fortified rice were 62.8% and 81.0%,respectively.The physicochemical properties of fortified rice had great changes compared to the raw rice,the degree of starch gelatinization and water soluble carbohydrates obviously increased from 8.86%,0.58% to 86.21% and 2.98% respectively,and the apparent density decreased from 0.91g/cm3 to 0.80g/cm3.The SEM(scanning electron microscope) result indicated that the surface of fortified rice presented in smooth and even micro-porous structure.The edible qualities of fortified rice accessed high-grade japonica rice analyzed by the TA-XT2i type instrument compared to the hybrid rice(raw rice for fortified rice) and japonica rice.