Effects of cooking, retrogradation and drying on starch digestibility in instant rice making

Hsu, Rachel Jui-cheng; Chen, Hong-Jhang; Lu, Shan; Chiang, Wenchang

doi:10.1016/j.jcs.2015.05.015

Cited by 36 publications

(26 citation statements)

References 28 publications

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“…The ease of cooking, shorter cooking times, lighter weight, and longer shelf life of instant rice makes it convenient for consumers (Wongsa, Uttapap, Lamsal, & Rungsardthong, 2016). Instant rice has become a famous product in recent years due to its convenience, and the demand keeps increasing (Hsu, Chen, Lu, & Chiang, 2015). Typically, whole kernels are used to produce instant rice.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and functional properties of medium‐sized broken rice kernels and their potential in instant rice production

Bruce¹,

Atungulu²,

Sadaka

2020

Cereal Chem

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Background and objectives: Medium-sized broken rice (brokens) is the most abundant fraction of brokens from the rice milling process. This research seeks to determine the physicochemical and functional properties of medium-sized broken rice, their potential in instant rice production, and effects of aging on the properties. Medium-sized brokens from rough rice (XL753) dried at three different drying temperatures (25, 45, and 60°C) were stored for 6 months at 0 and 25°C representing nonaged and aged samples, respectively. Instant rice was produced by cooking and drying the brokens after storage. The physicochemical and functional properties of raw (noninstantized) and instantized rice from the brokens were determined. Findings: Rice aging had significant impacts on pasting properties of raw mediumsized brokens. Aged samples had consistently higher trough viscosity, final viscosity, setback viscosity, and pasting temperature than nonaged samples across all drying temperatures. Aging status had a significant impact on whiteness index and oil absorption capacity of brokens. There was no significant effect of aging on protein content, bulk density, water absorption capacity, and emulsification capacity of raw brokens. Rehydrated instant nonaged medium-sized brokens were harder, more adhesive, cohesive, gummy, chewy, and resilient than rehydrated instant aged samples. The textural profile of rehydrated instant aged broken rice is consistent with the textural properties of cooked rice reported in the literature by other researchers, indicating the feasibility of instant rice production from brokens. Conclusions: The use of brokens for the production of instant rice is feasible and can reduce the cost of raw materials and improve upon cooked rice sensory characteristic. It is recommended that consumer sensory studies be conducted to determine product acceptability. Significance and novelty: The study provides information on the enhancement of the value of broken rice as a commodity by accessing novel applications. It also provides science-based information on the characteristics of medium-sized broken rice, which is useful in new product development. K E Y W O R D Sbroken rice, functional properties, instant rice, physicochemical properties, rice aging, size fractionation 682 | BRUCE Et al.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and functional properties of medium‐sized broken rice kernels and their potential in instant rice production

Bruce¹,

Atungulu²,

Sadaka

2020

Cereal Chem

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“…As a result, starch becomes less susceptible to hydrolysis with the amylolytic enzymes and decrease of starch digestibility [21,22]. The decreasing of starch digestibility along with the increasing of RS content, also reported by Chung et al [23]; Mir et al [24]; Zhu et al [25]; and Hsu et al [26].…”

Section: Resistant Starch Contentmentioning

confidence: 78%

Application of autoclaving-cooling cycling treatment to improve resistant starch content of corn-based rice analogues

Hidayat¹,

Muslihudin²,

Akmal³

2018

J. Phys.: Conf. Ser.

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Abstract. Resistant starch is one important component determining the characteristics of a functional food. The aim of the research was to determine the cooling time optimum in the autoclaving-cooling treatment to increase the resistance starch content corn-based rice analogues, with 6 level of cooling time (0 hours/control, 12 hours, 24 hours, 36 hours, 48 hours and 60 hours). The results showed that cooling at 4 0 C for 60 hours would increase the resistant starch content (6.27% to 15.38%), dietary fiber content (14.53% to 20.17%); and decrease the digestible starch content (61.81% to 52.70%). Cooling time level at 4°C for 24 hours, would increase the sensory score of corn-based rice analogues then back down until cooling time level of 60 hours. Microscopic analysis of granular structure using SEM indicated that cooling time had a linear correlation with cracks intensity on the granule surface of the corn-based rice analogues. The high content of resistant starch showed that the application of cooling time level at 4°C for 24 hours would improve the functional properties of corn-based rice analogues with sensory characteristics remain favorable to panelists.

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“…To produce instant rice, rice kernels are soaked before cooking to reduce cooking time, then cooked for starch gelatinization and dried to a low stable moisture content (Wongsa, Uttapap, Lamsal, & Rungsardthong, ). Hsu, Chen, Lu, and Chiang, studied the process of instant rice production on starch digestibility and found that creating retrogradation through the storage of cooked rice at 4 °C before drying reduced its starch digestion. During retrogradation, the reorganization of starch molecules occurs, which form stable structures leading to decrease in starch digestibility and GI (Martinez et al., ; Singh, Dartois, & Kaur, ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index

Ritudomphol

Luangsakul

2018

Journal of Food Science

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White rice is classified as having a low to high glycemic index (GI) depending on its amylose:amylopectin ratio. High GI food can be detrimental to diabetics since they can rapidly increase the glucose level in blood during digestion. Instant rice is increasing in popularity and is produced by dehydrating whole grain cooked rice, therefore, to make it more suitable for diabetics, the effect of the processes involved in the production on GI were tested. The objective was to optimize cooking temperature and the ratio of water to rice to reduce in vitro starch digestibility and GI of instant rice made from three Thai rice cultivars (Hom Mali (KDML105), Pathumthani Fragrant (PT) and Sao Hai (SH)) that had different amylose contents. Response surface methodology (RSM) was used to optimize the cooking conditions. The rapidly digestible starch (RDS) content and estimated glycemic index (eGI) decreased as cooking temperature decreased and the ratio of water to rice increased. The decrease in RDS content was associated with the increase in both slowly digestible starch (SDS) and resistant starch (RS) contents. The microstructure of instant rice kernels after cooking at higher temperature or lower volumes of water showed larger voids and a less compact surface, which facilitated enzymatic accessibility and increased starch digestibility. Rice cooked at higher temperature (90 °C) showed lower peak viscosity and breakdown in pasting properties, compared with lower temperature 82 °C. The optimal cooking condition for producing lower GI instant rice was cooking at 82 °C with 1.9‐fold water volume. Practical Application Rice has a high glycemic index (GI) that makes it unsuitable for consumption by many people with type 2 diabetes and obesity. Therefore, preparation of an instant rice product with a lower GI would ensure the product was beneficial to a wider range of the population.

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Effects of cooking, retrogradation and drying on starch digestibility in instant rice making

Cited by 36 publications

References 28 publications

Physicochemical and functional properties of medium‐sized broken rice kernels and their potential in instant rice production

Physicochemical and functional properties of medium‐sized broken rice kernels and their potential in instant rice production

Application of autoclaving-cooling cycling treatment to improve resistant starch content of corn-based rice analogues

Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index

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