Glycemic response to brown rice treated by different drying media
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Author list: Rattanamechaiskul C., Soponronnarit S., Prachayawarakorn S.
Publisher: Elsevier
Publication year: 2014
Journal: Journal of Food Engineering (0260-8774)
Volume number: 122
Issue number: 1
Start page: 48
End page: 55
Number of pages: 8
ISSN: 0260-8774
Languages: English-Great Britain (EN-GB)
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Abstract
During high-temperature treatment, starch is gelatinized and amylose can simultaneously form with lipids to be the amylose-lipid complexes. These complexes can resist to enzymatic attack and useful for decreasing risk of developing type 2 diabetes and cardiovascular disease. The effects of drying media, hot air (HA), humidified hot air (HHA) and superheated steam (SHS), and their operating conditions on drying characteristics and the glycemic index (GI) of three rice varieties i.e. Phitsanulok 2, Kao Dok Mali 105 and RD 31 was therefore investigated experimentally. Drying temperature and drying medium strongly influenced the drying rate, degree of starch gelatinization, amylose-lipid complex formation and the GI value. Rice variety also took an effect on the starch gelatinization and GI value. To obtain the GI value as low as possible, the SHS should be applied to dry rice with high gelatinization temperature while HA or HHA should be used for drying rice with low gelatinization temperature. ฉ 2013 Published by Elsevier Ltd. All rights reserved.
Keywords
Brown rice
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