Pre-soaking treatment can improve cooking quality of high-amylose rice while maintaining its low digestibility
Yi Shen, Guoxin He, Wanxin Gong, Xiaoli Shu, Dianxing Wu, Nicoletta Pellegrini, Vincenzo Fogliano
Abstract
0.25). The results showed that pre-soaking was able to enhance the quality of the cooked rice mainly by modifying the starch amorphous region while maintaining the low digestibility of HAR. Pre-soaking can be adopted as a practical and effective household cooking method to prepare rice with relatively low digestibility and good palatability.
Topics & Concepts
PalatabilityAmyloseFood scienceStarchResistant starchChemistryPopulationDigestion (alchemy)Glycemic indexGlycemicBiologyBiotechnologyMedicineInsulinChromatographyEnvironmental healthFood composition and propertiesGABA and Rice ResearchBiofuel production and bioconversion