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<p>Multigrain reconstituted rice was prepared from quinoa (<i>Chenopodium quinoa</i> Willd.), oat (<i>Avena sativa</i> L.), buckwheat (<i>Fagopyrum esculentum</i> Moench) and millet (<i>Setaria italica</i> L.) flours by single-screw extrusion. Hot-air drying parameters were optimized using single-factor and response surface methodology and the effects of natural drying, hot-air drying, cold-air drying, microwave drying and freeze-drying on product quality were compared. The condition optimized for minimizing cooking loss under hot-air drying was 50&#xa0;°C for 7&#xa0;h at a material thickness of 2.5&#xa0;cm. Microwave drying resulted in the lowest cooking loss, whereas natural drying produced the highest water absorption capacity. Hot-air drying increased gelatinization temperature, indicating improved thermal stability, while cold-air and hot-air showed similarly high crystalline ordering and microrheological stability. Freeze-dried samples showed the highest hardness, adhesiveness, springiness and chewiness. These results indicate that drying methods regulate cooking quality mainly by altering water migration, starch molecular ordering and porous microstructure.</p>

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Drying-induced structural reorganization modulates the cooking quality and microrheological behavior of multigrain reconstituted rice

  • 期刊论文

  • 发表日期：

    2026年7月23日

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  • Jingxue Liu,
  • Chen Chen,
  • Tianyu Cui,
  • Muchao Wen,
  • Fenglin Li,
  • Tingting Gao

摘要

Multigrain reconstituted rice was prepared from quinoa (Chenopodium quinoa Willd.), oat (Avena sativa L.), buckwheat (Fagopyrum esculentum Moench) and millet (Setaria italica L.) flours by single-screw extrusion. Hot-air drying parameters were optimized using single-factor and response surface methodology and the effects of natural drying, hot-air drying, cold-air drying, microwave drying and freeze-drying on product quality were compared. The condition optimized for minimizing cooking loss under hot-air drying was 50 °C for 7 h at a material thickness of 2.5 cm. Microwave drying resulted in the lowest cooking loss, whereas natural drying produced the highest water absorption capacity. Hot-air drying increased gelatinization temperature, indicating improved thermal stability, while cold-air and hot-air showed similarly high crystalline ordering and microrheological stability. Freeze-dried samples showed the highest hardness, adhesiveness, springiness and chewiness. These results indicate that drying methods regulate cooking quality mainly by altering water migration, starch molecular ordering and porous microstructure.