Open AccessOptimization of the autoclave preparation process for improving resistant starch content in rice grains
Author(s) -
Zheng Yunzhan,
Wei Zhencheng,
Zhang Ruifen,
Deng Yuanyuan,
Tang Xiaojun,
Zhang Yan,
Liu Guang,
Liu Lei,
Wang Jiajia,
Liao Na,
Zhang Mingwei
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1528
Subject(s) - autoclave , starch , materials science , resistant starch , food science , glycemic index , pulp and paper industry , chemistry , glycemic , metallurgy , microbiology and biotechnology , biology , engineering , insulin
The autoclave preparation process to increase the content of resistant starch (RS) in rice grains was optimized, and the results showed that the optimal preparation process was obtained with a water content of 41.63%, a pH of 5.95, an autoclave time of 60.96 min, and a refrigeration time of 17.11 hr. Under these conditions, the theoretical value of RS content in rice grains reached 17.57%. After autoclaving, the estimated glycemic index (EGI) in rice grains was reduced from 78.35 to 66.08 measured after cooking, suggesting that autoclaving was capable of increasing the RS content in rice grains and reducing its EGI value. These results may help spark new concepts and methods for the development of specialized foods for specific populations, such as people with diabetes.