Effect of Paederia linearis Hook. f. root on the pasting behavior of waxy rice flour

Chemical properties of convection-dried Paederia linearis Hook. f. (P. linearis Hook. f.) root were determined. It was found that moisture content, fat content, ash content, protein content, carbohydrate content, reducing sugar content and total sugar content of convection-dried P. linearis Hook. f. root were 6.48%, 0.48%, 8.08%, 6.00%, 78.97%, 58.45 mg/g, 69.39 mg/g, respectively. The addition of various concentrations of convection-oven dried P. linearis Hook. f. root (0-5%, w/w) affected differently the pasting behavior of both 12.5% and 15% (w/w) waxy rice flour. The Pasting temperature of waxy rice flour tends to increase with increasing concentration of P. linearis Hook. f. root, whereas the Peak viscosity, Breakdown, Final viscosity and Setback decreased as the concentration of P. linearis Hook. f. root increased (p?0.05). This study also demonstrates that possible to manipulate the pasting behavior of flour by the addition of various concentrations of convection-oven dried P. linearis Hook. f. root in order to tailor food products with desired rheological properties.

对流干燥的线叶鸡矢藤（Paederia linearis Hook. f.，缩写P. linearis Hook. f.）根的化学特性得以测定。研究发现，对流干燥的线叶鸡矢藤根的水分含量、脂肪含量、灰分含量、蛋白质含量、碳水化合物含量、还原糖含量及总糖含量分别为6.48%、0.48%、8.08%、6.00%、78.97%、58.45 mg/g与69.39 mg/g。向12.5%及15%（质量分数）的糯米粉体系中添加不同浓度的对流烘箱干燥的线叶鸡矢藤根（添加量范围为0~5%，w/w），对两种体系的糊化行为均产生差异化影响。随着线叶鸡矢藤根添加浓度的提升，糯米粉的糊化温度呈上升趋势；而峰值黏度（Peak viscosity）、崩解值（Breakdown）、最终黏度（Final viscosity）及回生值（Setback）则随添加量增加显著降低（p≤0.05）。本研究同时证实，可通过添加不同浓度的对流烘箱干燥的线叶鸡矢藤根来调控米粉的糊化特性，从而定制具备目标流变学特性的食品产品。