Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606

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Preparation and evaluation of low glycemic index reconstituted rice
Shiwei Liu, Huili Lu, Wei Chen, Xishan Ma, Jie Liu, Kai Xia, Zhiqiao Zhou, Xiaofeng Han, Yimin Wu, Jia Liu, Xi Wang, Cong Pan, Yali Li, Yifeng Liu, Peng Yuan, Shenglin Duan
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キーワード: food processing, reconstituted rice, fuzzy logic sensory evaluation, low glycemic index
ジャーナル フリー 早期公開

論文ID: FSTR-D-21-00307

この記事には本公開記事があります。
The final version of this article is now available: Vol. 28 (2022), No. 5 pp. 351-362
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This article describes the optimization and fuzzy logic sensory evaluation of the reconstituted rice manufacturing by a twin-screw extruder. An improved fuzzy logic sensory evaluation system was established, including an evaluation index set and its weight set, a fuzzy transform rule, and an observation value. The result of the fuzzy logic sensory evaluation was used to investigate the dependent variables used in the optimization process. The three factors affecting product quality, together with the optimal level of each in brackets were extruder screw speed (190 rpm), barrel temperature (76 ℃), and material moisture (26%). The glycemic index (GI) of the reconstituted rice was 53.6, classifying it as a low GI food. The low GI reconstituted rice was demonstrated to more slowly increase the blood sugar level.

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© 2022 by Japanese Society for Food Science and Technology
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Food Science and Technology International, Tokyo

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