TY - JOUR
T1 - Impact of cooking conditions on the properties of rice
T2 - Combined temperature and cooking time
AU - He, Meng
AU - Qiu, Chen
AU - Liao, Zhanghua
AU - Sui, Zhongquan
AU - Corke, Harold
N1 - Publisher Copyright:
© 2018
PY - 2018/10/1
Y1 - 2018/10/1
N2 - Changes in the properties of cooked rice under various cooking conditions were investigated. Waxy, low-, and high-amylose rice were subjected to treatment with different cooking temperatures (50, 70, 90 °C) for different cooking times (15, 30, 45 min). The results showed that cooking greatly increased the swelling behavior of waxy rice but decreased the swelling behavior and amylose leaching of low- and high-amylose rice. As the cooking temperature increased, rapidly digestible starch increased significantly for all rice products, whereas slowly digestible starch and resistant starch had a certain degree of reduction. Variation in the cooking time produced little effects on starch digestibility. Gelatinization temperature was positively correlated with temperature and time, whereas gelatinization enthalpy was negatively correlated with temperature and time. Pasting properties of all rice products decreased significantly as cooking temperature and time increased. The study showed that both cooking temperature and cooking time had significant impacts on the physicochemical properties and starch digestibility of waxy, low-, and high-amylose rice to various extents. Temperature had a more pronounced impact on the extent of change to the in vitro digestibility than did cooking time.
AB - Changes in the properties of cooked rice under various cooking conditions were investigated. Waxy, low-, and high-amylose rice were subjected to treatment with different cooking temperatures (50, 70, 90 °C) for different cooking times (15, 30, 45 min). The results showed that cooking greatly increased the swelling behavior of waxy rice but decreased the swelling behavior and amylose leaching of low- and high-amylose rice. As the cooking temperature increased, rapidly digestible starch increased significantly for all rice products, whereas slowly digestible starch and resistant starch had a certain degree of reduction. Variation in the cooking time produced little effects on starch digestibility. Gelatinization temperature was positively correlated with temperature and time, whereas gelatinization enthalpy was negatively correlated with temperature and time. Pasting properties of all rice products decreased significantly as cooking temperature and time increased. The study showed that both cooking temperature and cooking time had significant impacts on the physicochemical properties and starch digestibility of waxy, low-, and high-amylose rice to various extents. Temperature had a more pronounced impact on the extent of change to the in vitro digestibility than did cooking time.
KW - Cooking condition
KW - Properties
KW - Rice
UR - http://www.scopus.com/inward/record.url?scp=85047642217&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2018.05.139
DO - 10.1016/j.ijbiomac.2018.05.139
M3 - 文章
C2 - 29792958
AN - SCOPUS:85047642217
SN - 0141-8130
VL - 117
SP - 87
EP - 94
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -