Effects of Brown Rice on Quality Characteristics of Extruded Instant Porridge

In order to select the raw brown rice suitable for pressing instant porridge,this paper processed eight kinds of brown rice raw materials by extrusion processing,and analyzed the quality of eight kinds of extruded instant porridge. The results showed that,the structure of brown rice after extrusion was more compact and uniform. Among them,Heilongjiang round brown rice and long grain brown rice,and early rice in 2013 and 2014 were better than other samples. In the comparison of quality index,texture characteristics and sensory evaluation,the overall quality of brown rice extruded instant porridge was better than that of brown rice extruded instant porridge. In the flavor analysis,a total of 27 flavor substances were identified,of which the aldehydes were the main compounds,and the total contents of flavor substances was not much different. Correlation analysis showed that the rehydration rate was significantly(P<0.01)and positively correlated with the total scores of sensory evaluation,and the rehydration time was significantly(P<0.05)negatively correlated with the total score of sensory evaluation. This study showed that Heilongjiang round-grain brown rice and long-grain brown rice had the best comprehensive quality,which was suitable as raw materials for pressing instant porridge.