Title: Physicochemical properties and starch digestibility of in‐kernel heat‐moisture‐treated waxy, low‐, and high‐amylose rice starch
Abstract: Changes in the starch digestibility and the properties of the starches isolated from waxy, low‐, and high‐amylose rice kernels subjected to heat‐moisture treatment (HMT) at 100°C for 16 h at a moisture content of 25% were investigated. The results showed that amylose content is important in determining pasting properties for both HMT rice starches and in‐kernel HMT rice starches. Amylose leaching, swelling power, and solubility index decreased in hydrothermal treatment of both isolated rice starches and rice kernels. The gelatinization temperatures of both hydrothermal‐treated samples were affected by different treatments to different extents, and the changes were more pronounced for starches isolated from the treated rice kernels. The relative crystallinity increased in the starch from treated waxy and low‐amylose rice kernels but decreased in the starch from treated high‐amylose rice kernels. Starch digestibility study suggested that thermal treatment of rice kernels was more effective in producing low‐glycemic‐index starch‐based foods than the same treatment of isolated starch. The study showed that HMT on rice kernels had significant impacts of physicochemical properties and starch digestibility of waxy, low‐, and high‐amylose rice starches to various extents.
Publication Year: 2016
Publication Date: 2016-11-17
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 34
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