Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties
Heat moisture treatment is safe and non-chemical use method for modifying physicochemical properties and digestibility of starch. Slow starch digestion in rice product would provide numerous health benefits for the consumers. This study investigated the heat-moisture treatment to the raw paddy rice...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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KeAi Communications Co. Ltd.
2021-12-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566922000076 |
| _version_ | 1811292632263950336 |
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| author | Sukanya Thuengtung Sunantha Ketnawa Yichen Ding Yukiharu Ogawa |
| author_facet | Sukanya Thuengtung Sunantha Ketnawa Yichen Ding Yukiharu Ogawa |
| author_sort | Sukanya Thuengtung |
| collection | DOAJ |
| description | Heat moisture treatment is safe and non-chemical use method for modifying physicochemical properties and digestibility of starch. Slow starch digestion in rice product would provide numerous health benefits for the consumers. This study investigated the heat-moisture treatment to the raw paddy rice at 60 and 80 °C for 4 and 24 h, and their effects on the attributes of cooked rice. The firmness, adhesiveness, starch hydrolysis and morphological changes during in vitro digestion were examined. Results showed that heat-moisture treatment to raw paddy rice for 24 h significantly reduced the moisture content and could increase the total starch content of the rice grain. The apparent amylose content ranged from 23.83% to 25.65% at the variation in the values between treated and untreated rice. Enhancement in the firmness and reduction in the starch hydrolysis was found in rice treated by longer heating time of 24 h. Meanwhile, the adhesiveness of cooked rice was decreased when increasing the heating temperature. The 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 structure. Noteworthy, the porous structure observed in all digested rice grains during simulated small intestinal digestion could favor the starch hydrolysis. This 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. |
| first_indexed | 2024-04-13T04:49:14Z |
| format | Article |
| id | doaj.art-df0e737b4ff1457c9418175cb8d32c4d |
| institution | Directory Open Access Journal |
| issn | 2772-5669 |
| language | English |
| last_indexed | 2024-04-13T04:49:14Z |
| publishDate | 2021-12-01 |
| publisher | KeAi Communications Co. Ltd. |
| record_format | Article |
| series | Journal of Future Foods |
| spelling | doaj.art-df0e737b4ff1457c9418175cb8d32c4d2022-12-22T03:01:46ZengKeAi Communications Co. Ltd.Journal of Future Foods2772-56692021-12-0112179186Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice propertiesSukanya Thuengtung0Sunantha Ketnawa1Yichen Ding2Yukiharu Ogawa3Graduate School of Horticulture, Chiba University, Matsudo 271-8501, JapanGraduate School of Horticulture, Chiba University, Matsudo 271-8501, Japan; Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, ThailandGraduate School of Horticulture, Chiba University, Matsudo 271-8501, JapanGraduate School of Horticulture, Chiba University, Matsudo 271-8501, Japan; Corresponding author at: Graduate School of Horticulture, Chiba University, Matsudo 271-8501, JapanHeat moisture treatment is safe and non-chemical use method for modifying physicochemical properties and digestibility of starch. Slow starch digestion in rice product would provide numerous health benefits for the consumers. This study investigated the heat-moisture treatment to the raw paddy rice at 60 and 80 °C for 4 and 24 h, and their effects on the attributes of cooked rice. The firmness, adhesiveness, starch hydrolysis and morphological changes during in vitro digestion were examined. Results showed that heat-moisture treatment to raw paddy rice for 24 h significantly reduced the moisture content and could increase the total starch content of the rice grain. The apparent amylose content ranged from 23.83% to 25.65% at the variation in the values between treated and untreated rice. Enhancement in the firmness and reduction in the starch hydrolysis was found in rice treated by longer heating time of 24 h. Meanwhile, the adhesiveness of cooked rice was decreased when increasing the heating temperature. The 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 structure. Noteworthy, the porous structure observed in all digested rice grains during simulated small intestinal digestion could favor the starch hydrolysis. This 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.http://www.sciencedirect.com/science/article/pii/S2772566922000076Heat-moisture treatmentPaddy riceSimulated in vitro digestionPhysicochemical propertyStarch hydrolysis |
| spellingShingle | Sukanya Thuengtung Sunantha Ketnawa Yichen Ding Yukiharu Ogawa Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties Journal of Future Foods Heat-moisture treatment Paddy rice Simulated in vitro digestion Physicochemical property Starch hydrolysis |
| title | Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties |
| title_full | Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties |
| title_fullStr | Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties |
| title_full_unstemmed | Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties |
| title_short | Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties |
| title_sort | effect of heat moisture treatment to raw paddy rice oryza sativa l on cooked rice properties |
| topic | Heat-moisture treatment Paddy rice Simulated in vitro digestion Physicochemical property Starch hydrolysis |
| url | http://www.sciencedirect.com/science/article/pii/S2772566922000076 |
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