Effects of Rice Varieties on Physical and Chemical Quality of Infant Rice Flour

There are different varieties of rice for infant rice flour processing at home and abroad. In order to explore suitable materials for rice flour processing, 5 indica rice and 5 japonica rice with different rice genotypes were selected to process infant rice flour by drum drying in this research. The suitability of different varieties of rice for processing infant rice flour were investigated by measuring the physiochemical and quality properties of rice and rice flour. The results showed that the properties of different samples were significantly different. The moisture content of different rice flour samples prepared by drum drying decreased by more than 30% compared with the raw rice, while the content of total starch and amylose increased. RDS accounted for the largest proportion in all rice noodle samples, among which RDS of indica rice Chuangyu9# and japonica rice Yuanli9031 accounted for more than 82%, and rice flour with high RDS content also had high water solubility. In combination of the physicochemical qualities, gelatinization, rheological characteristics and SEM images, the infant rice flour processed by Chuangyu9# and japonica rice Yuanli9031 have good quality. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.