Optimization of the autoclave preparation process for improving resistant starch content in rice grains
文献类型： 外文期刊
作者： Zheng, Yunzhan 1 ; Wei, Zhencheng 2 ; Zhang, Ruifen 2 ; Deng, Yuanyuan 2 ; Tang, Xiaojun 2 ; Zhang, Yan 2 ; Liu, Guang 2 ;
作者机构： 1.Yangtze Univ, Coll Life Sci, Jingzhou, Peoples R China
2.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst, Key Lab Funct Foods,Key Lab Agr Prod Proc, Guangzhou, Peoples R China
关键词： glycemic index; process optimization; resistant starch; rice grains
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期：
页码：
收录情况： SCI
摘要： 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.
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