The Effect of Weak Alkaline Electrolyzed Water on Cooked Rice: Texture, Rheology, Starch Structure, and Digestive Properties

This study employed four rice varieties differing in amylose content: japonica rice A (JRA), japonica rice B (JRB), indica rice (IR), and glutinous rice (GR). Using tap water as the control, the impact of weak alkaline electrolyzed water (WAEW) on the gel formation and digestibility of rice was investigated. Results indicated that WAEW significantly enhanced the texture properties and gel strength of cooked rice. WAEW promoted starch hydrolysis during cooking, leading to increases in amylose content and soluble sugars. WAEW further broke down the ordered structure of starch granules during cooking, resulting in a denser network structure in the cooked rice. Except for in vitro digestibility, WAEW showed consistent effects on all four rice varieties. For JRA, JRB, and IR, WAEW treatment increased rapidly digestible starch and slowly digestible starch levels but reduced resistant starch levels. However, GR showed lower rapidly digestible starch and higher slowly digestible starch after WAEW treatment. This study clarified the effect of WAEW on cooked rice gel formation, offering potential industrial insights for enhancing the quality and nutritional value of cooked rice.