Abstract
SummaryIn this study, non‐starch polysaccharides (NSPs), namely konjac glucomannan (KGM), inulin (IN), and oat β‐glucan (OG), were selected as ingredients to inhibit the retrogradation of fresh instant rice. Through a comprehensive comparison, it was found that the addition of 0.4% KGM, 0.6% IN, and 1.5% OG (w/w, based on rice mass) gave fresh instant rice a favourable eating quality. Furthermore, as the storage time increased, adding these NSPs mitigated the increase in hardness, retrogradation enthalpy (), and free water, indicating their ability to prevent water migration and improve the storage stability of fresh instant rice. Among them, the OG was the most effective additive in delaying retrogradation behaviours, and the flavour profiles of the OG‐treated fresh instant rice group (OG‐FIR) were more similar to those of the control group (FIR). Overall, the addition of NSPs probably was a novel strategy for improving the quality of fresh instant rice.
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