Quality Attributes of Germinated High-Amylose and Waxy Rice in Superheated Steam and Hot Air Drying
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Author list: Chungcharoen T., Prachayawarakorn S., Tungtrakul P., Soponronnarit S.
Publisher: Taylor and Francis Group
Publication year: 2015
Journal: Drying Technology (0737-3937)
Volume number: 33
Issue number: 7
Start page: 876
End page: 885
Number of pages: 10
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
In this work, the effects of amylose content, drying medium, and drying temperature on the fissure, texture, and glycemic index of germinated paddy (GP) were investigated. The amylose content, drying temperature, and drying medium affected the degree of starch gelatinization and percentage of fissure kernels significantly. Hot air drying at 130 and 150ฐC insignificantly influenced the hardness of Phitsanulok 2 GP with high amylose content after cooking compared to that of shade-dried GP, and the drying temperatures significantly affected the hardness and stickiness of RD6 GP without amylose content. Superheated steam drying caused a significant change in textural properties for both paddy varieties because of complete starch gelatinization. The high-amylose paddy had higher gamma-aminobutyric acid and lower glycemic index than nonamylose paddy. Drying temperature and drying media did not change the gamma-aminobutyric acid and glycemic index of both GP varieties in comparison to their shade-dried samples. ฉ 2015, Copyright ฉ Taylor & Francis Group, LLC.
Keywords
Drying medium
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