Effect of xylooligosaccharides from rice husks on the pasting and rheological properties of dough and biscuit quality

Abstract

Rice husks are rich in xylan, which can be hydrolyzed by xylanase to form xylooligosaccharides (XOS). XOS is a functional oligosaccharide with stable physicochemical properties and physiological functions such as improving the structure and nutritional characteristics of flour products. Regarding the application of XOS in flour products, more attention was paid to the research of the characteristics of the product itself. In this study, the effect of adding XOS on the pasting and rheological properties of flours (1 g/100g, 3 g/100g, 5 g/100g) showed that with the increase of XOS content, the pasting temperature of flour increased and the retrogradation value decreased. With the increase of XOS addition, the storage modulus G ' and loss modulus G '' first increased and then decreased, and the dough elasticity decreased, indicating that the addition of XOS inhibited the formation of gluten network structure. The addition of XOS lead to an increase in biscuit diameter, with a maximum diameter of 39.63 mm for 5 g/100g XOS biscuits. The digestion results showed that the eGI value of the control biscuit was 59.27, and the eGI value of the 5 g/100g XOS biscuit was 56.98. Overall, XOS biscuits are the high-value utilization pathways for rice husks.

Keywords

Xylooligosaccharides; Rice husks; Digestion characteristic; Crystalline characteristic

Published in

Food Science and Technology
2024, Volume: 205, article number: 116547

SLU Authors

• Lu, Jing

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.lwt.2024.116547

Permanent link to this page (URI)

https://res.slu.se/id/publ/131260