AI Article Synopsis
- Brown rice (BR) is a popular whole grain, but its rough texture limits consumption; this study explores how heat-moisture treatment (HMT) affects its texture and starch digestibility.
- Optimal results were found at 20% moisture content and a treatment time of 2.0 hours, which enhanced texture and starch digestibility by creating a better gel network structure.
- Although prolonged HMT increases resistant starch levels, extended treatment times can degrade the springiness, gumminess, and chewiness of the cooked BR, which is an important consideration for preparing it.
Article Abstract
Brown rice (BR), one of the popular whole grains worldwide, is still limited to consumption due to its rough texture after cooking. Through inspecting structural alteration, this work discloses how heat-moisture treatment (HMT) moisture content (15 %-25 %) and time (1.0 h-3.0 h) modify the starch digestibility and cooked BR texture. The medium moisture content (20 %) allowed the highest pasting viscosity and a uniform network structure of cooked BR. Prolonging the HMT time from 1.0 h to 2.0 h at medium moisture content hindered starch swelling and improved stability. Meanwhile, the relative crystallinity, the surface compactness in nanoscale and R decreased, while the gel network structure was improved, contributing to the softened cooked BR texture and the enhanced starch digestibility. Although the resistant starch content raised to 13.55 % after 3.0 h of HMT, the springiness, gumminess and chewiness of cooked BR degraded, and this should be considered in certain conditions.
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| http://dx.doi.org/10.1016/j.ijbiomac.2024.135561 | DOI Listing |
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