Optimal Operating Conditions to Produce Nutritious Partially Parboiled Brown Rice in a Humidified Hot Air Fluidized Bed Dryer
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Author list: Rattanamechaiskul C., Soponronnarit S., Prachayawarakorn S., Tungtrakul P.
Publisher: Taylor and Francis Group
Publication year: 2013
Journal: Drying Technology (0737-3937)
Volume number: 31
Issue number: 4
Start page: 368
End page: 377
Number of pages: 10
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
V-type amylose-lipid complexes present in partially parboiled rice can decrease starch digestibility. Formation of such complexes can be accomplished using high-temperature fluidized bed drying; the degree of the complexes depends on the thermal condition. The effects of drying media (hot air and humidified hot air), operating conditions (drying air temperature and relative humidity [RH]), and the initial moisture content on the degree of V-type crystallinity and subsequent starch digestibility (or glycemic index, GI) and brown rice texture were examined experimentally. The results showed that paddy drying with humidified hot air (HHA) requires a longer time than hot air (HA). Higher drying air temperature, RH, and initial moisture content of paddy yield higher degrees of starch gelatinization and V-type amylose-lipid complexes. The brown rice dried by HA or HHA had lower starch digestibility and a harder texture than the reference sample. Within the range of parameters studied, to obtain the lowest GI for the dried brown rice, paddy at an initial moisture content of 33% (db) should be dried by HHA at 150ฐC and 6.4% RH. ฉ 2013 Copyright Taylor and Francis Group, LLC.
Keywords
Glycemic index, Starch hydrolysis, Thermal process
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