Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents

Overview

Journal Front Nutr

Specialty Nutritional Sciences

Date 2022 Jul 25

PMID 35873418

Authors

Wei Zhang

Bei Cheng

Xuefeng Zeng

Qiuling Tang

Zaixi Shu

Pingping Wang

Affiliations

Soon will be listed here.

Abstract

The varieties of black rice with different amylose contents (waxy; medium-amylose: 16.03%; high-amylose: 27.14%) were parboiled and then evaluated for physicochemical and digestible properties. The color, crystalline structure, and swelling property of parboiled rice were analyzed, and the water molecular mobility, texture, and starch digestibility of cooked parboiled rice were determined. The color of black rice was only slightly changed after the parboiling treatment. The crystalline structures of waxy and medium-amylose rice were severely damaged by the parboiling treatment, while the highly crystalline structure was retained in parboiled high-amylose rice. During heating in water, parboiled high-amylose rice had a lower water absorption ratio (WAR) and volume expansion ratio (VER) than the other two varieties. After cooking, parboiled high-amylose rice had higher water molecular mobility and harder texture compared with the other two varieties. Cooked parboiled high-amylose rice contained higher content of resistant starch than cooked parboiled waxy and medium-amylose rice.

Citing Articles

Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects.

Wang Y, Ou X, Al-Maqtari Q, He H, Othman N Food Chem X. 2024; 24:101830.

PMID: 39347500 PMC: 11437959. DOI: 10.1016/j.fochx.2024.101830.

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