生米温水浸泡对熟米淀粉体外消化率的影响。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-07 DOI:10.1002/jsfa.70167

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

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引用次数: 0

摘要

背景：本研究研究了轻度热处理对收获的糙米（Oryza sativa L. cv.）的影响。以65°C的温水浸泡对煮熟大米的理化性质和淀粉消化率的影响。研究了颜色、质地、淀粉属性和模拟体外消化率的变化。结果：b*值随浸泡时间的延长而增加，但与未处理水稻相比，处理水稻的白度指数值变化不大。抗性淀粉含量和动力学常数也无显著差异。结论：采用温热浸泡法处理糙米是控制糙米健康相关特性的一种有效方法。©2025化学工业协会。

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Effect of warm water soaking for raw rough rice on in vitro starch digestibility of cooked rice.

Background: The present study investigated the influence of mild heat treatment on harvested raw rough rice (Oryza sativa L. cv. Toyomeki) by warm water soaking at 65 °C with respect to the physicochemical properties and starch digestibility of cooked rice. Changes in color, texture, starch attributes and simulated in vitro digestibility were examined.

Results: The results indicated that the b* value increased with a soaking duration, but the treated rice showed little change in the whiteness index value compared to untreated rice. No significant differences were also observed in the resistant starch content and kinetic constant. A positive correlation was found between firmness and adhesiveness of the cooked (P < 0.01). However, the treated rice showed a lower equilibrium level of starch hydrolysis than untreated rice.

Conclusion: The application of mild heat soaking treatment for raw rough rice could be considered an effective technique to control the potential health-related properties of cooked rice. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.