Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health Pub Date : 2023-03-29 DOI:10.1016/j.fhfh.2023.100133

Sukanya Thuengtung , Sunantha Ketnawa , Yichen Ding , Yidi Cai , Yukiharu Ogawa

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引用次数: 1

Abstract

In this study, heat-moisture treatment (HMT) at 60 °C and 65 °C for 12 h and 18 h was applied to harvested raw paddy rice (Oryza sativa L. cv. Toyomeki), and changes in the quality characteristics and starch hydrolysis during simulated gastrointestinal digestion were investigated. The surface color of the treated rice grains was mainly caused by the period of HMT rather than the heating temperature. HMT at mild temperatures caused a minor change with no significant effect in the total starch content of the treated rice, as well as the moisture content and firmness of the cooked rice (P > 0.05). However, the resistant starch content increased with increasing HMT temperature and time, and a significant difference was found between the control and the treated rice subjected at 65 °C. The mild HMT also promoted the reduction trend of starch hydrolysis for the intact cooked rice grain, which could have health benefits. Thus, the mild HMT of raw paddy rice could be regarded as a profitable technique modifying the digestibility of cooked rice but maintaining rice sensory characteristics.

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生稻谷采收温和热湿处理对熟稻谷理化性质及体外淀粉消化率的影响

在本研究中，对收获的生水稻（Oryza sativa L.cv.Tyomeki）在60°C和65°C下分别进行了12小时和18小时的湿热处理（HMT），并研究了模拟胃肠道消化过程中品质特性和淀粉水解的变化。处理后的米粒表面颜色主要是由HMT的时间而不是加热温度引起的。温和温度下的HMT对处理过的大米的总淀粉含量以及煮熟的大米的水分含量和硬度没有显著影响（P>；0.05）。然而，抗性淀粉含量随着HMT温度和时间的增加而增加，在65°C下，对照和处理过的米之间存在显著差异。温和的HMT也促进了完整煮熟的米粒淀粉水解的减少趋势，这可能对健康有益。因此，对生米进行温和的HMT可以被视为一种有益的技术，可以改善熟米的消化率，但保持大米的感官特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids for Health Food Science

CiteScore

4.50

自引率

0.00%

发文量

审稿时长

61 days