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Keywords = potato-based reconstituted rice

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20 pages, 2115 KB  
Article
Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties
by Zongming Guo, Kaifeng Li, Quanfeng Zhang, Fankui Zeng and Huachun Guo
Foods 2025, 14(21), 3622; https://doi.org/10.3390/foods14213622 - 24 Oct 2025
Viewed by 250
Abstract
Potato-based reconstituted rice represents an innovative staple food solution that addresses nutritional and economic challenges. Using fresh potatoes instead of potato flour eliminates nutrient loss and reduces energy costs associated with traditional processing methods. This study examined reconstituted rice produced from the yellow-fleshed [...] Read more.
Potato-based reconstituted rice represents an innovative staple food solution that addresses nutritional and economic challenges. Using fresh potatoes instead of potato flour eliminates nutrient loss and reduces energy costs associated with traditional processing methods. This study examined reconstituted rice produced from the yellow-fleshed ‘Dianshu 1428’ and purple-fleshed ‘Diancaishu 101’ potato varieties, comparing their nutritional and aromatic profiles with commercial rice-based alternatives. The results demonstrated significant nutritional advantages: potato-based reconstituted rice contains 3 g/100 g dietary fiber, a five-fold higher potassium content, and 11–12 times more iron than conventional rice-based reconstituted rice. Unique aroma compounds, including methional, 2-ethyl-3,5-dimethylpyrazine, α-ionone, and (E,E)-2,6-nonadienal, impart distinctive potato, nutty, fruity, and fatty flavors. Yellow-fleshed varieties contributed 14.1 μg/100 g carotenoids, while purple-fleshed varieties provided 45 mg/100 g anthocyanins. These findings establish that potato-based reconstituted rice offers a superior nutritional composition and unique sensory characteristics compared to traditional alternatives, providing scientific guidance for the selection of the potato variety and product optimization in developing nutritionally enhanced potato staple foods with specific functional and sensory attributes. Full article
(This article belongs to the Section Food Engineering and Technology)
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17 pages, 8658 KB  
Article
Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice
by Lingtao Kang, Jiaqian Luo, Zhipeng Su, Liling Zhou, Qiutao Xie and Gaoyang Li
Foods 2024, 13(8), 1148; https://doi.org/10.3390/foods13081148 - 10 Apr 2024
Cited by 4 | Viewed by 2968
Abstract
This study utilized sprouted buckwheat as the main component and aimed to optimize its combination with other grains to produce reconstituted rice with enhanced taste and a reduced glycemic index (GI). The optimal blend comprised wheat flour, sprouted buckwheat flour, black rice flour, [...] Read more.
This study utilized sprouted buckwheat as the main component and aimed to optimize its combination with other grains to produce reconstituted rice with enhanced taste and a reduced glycemic index (GI). The optimal blend comprised wheat flour, sprouted buckwheat flour, black rice flour, and purple potato flour in a ratio of 34.5:28.8:26.7:10.0. Based on this blend, the reconstituted rice processed through extrusion puffing exhibited a purple-black hue; meanwhile, the instant reconstituted rice, produced through further microwave puffing, displayed a reddish-brown color. both imparted a rich cereal flavor. The starch in both types of rice exhibited a V-shaped structure with lower relative crystallinity. Compared to commercial rice, the reconstituted rice and instant reconstituted rice contained higher levels of flavonoids, polyphenols, and other flavor compounds, along with 1.63-fold and 1.75-fold more proteins, respectively. The GI values of the reconstituted rice and the instant reconstituted rice were 68.86 and 69.47, respectively; thus, they are medium-GI foods that can alleviate the increase in blood glucose levels. Full article
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