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Effect of heat-moisture treatment to raw paddy rice(Oryza sativa L.)On cooked rice properties

Journal of Future Foods 2021年第2期1卷 179-186页

作者： sukanya thuengtung Sunantha Ketnawa Yichen Ding Yukiharu Ogawa Gratuate School of Horticulture Chiba UniversityMatsudo 271-8501Japan Faculty of Medicine Chiang Mai UniversityChiang Mai 50200Thailand

Heat moisture treatment is safe and non-chemical use method for modifying physicochemical properties and digestibility of *** starch digestion in rice product would provide numerous health benefi ts for the *** study investigated the heat-moisture treatment to the raw paddy rice at 60 and 80ºC for 4 and 24 h,and their effects on the attributes of cooked *** fi rmness,adhesiveness,starch hydrolysis and morphological changes during in vitro digestion were *** showed that heat-moisture treatment to raw paddy rice for 24 h signifi cantly reduced the moisture content and could increase the total starch content of the rice *** apparent amylose content ranged from 23.83%to 25.65%at the variation in the values between treated and untreated *** in the firmness and reduction in the starch hydrolysis was found in rice treated by longer heating time of 24 ***,the adhesiveness of cooked rice was decreased when increasing the heating *** morphological observation showed that the treated rice exhibited a honey-comb-like structure during simulated gastric digestion,while the untreated rice displayed a non-uniform ***,the porous structure observed in all digested rice grains during simulated small intestinal digestion could favor the starch *** study showed that the heat-moisture treatment to the raw paddy rice at certain conditions obviously influenced the attributes of cooked rice,especially on the starch hydrolysis,which would provide a fundamental knowledge to enable development and improvement of slow digestion rice products.

关键词： Heat-moisture treatment Paddy rice Simulated in vitro digestion Physicochemical property Starch hydrolysis

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