Cooking, Sensory Properties, Curcumin Retention, and In vitro Digestibility of Rice as Affected by Polishing and Turmeric Concentration. (22nd June 2022)

• Record Type: Journal Article
• Authors: Qadir, Nafiya; Wani, Idrees Ahmed
• Is Part Of: Stärke. Volume 74:Number 9/10(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-06-22
• Subjects: cooked rice -- gruel solids loss -- resistant starch -- slowly digestible starch -- turmeric; Starch -- Periodicals; 572.566
• DOI: 10.1002/star.202200054
• Languages: English
• ISSNs: 0038-9056

Abstract

Abstract: The high digestibility of cooked rice causes an abrupt increase in blood sugar levels. Therefore, efforts are being made to find out means of lowering the digestibility of cooked rice. In the present study, brown and polished variants of four Kashmiri rice cultivars (SR‐4, K‐39, Mushq Budij, and Pigmented) are cooked with turmeric powder at varying concentrations (0, 1, and 2% w/w, rice basis) using the excess water method. The prepared rice is evaluated for cooking, sensory properties, curcumin retention, and in‐vitro digestibility to understand the effect of polishing and turmeric concentration on various properties. The addition of turmeric to rice leads to significant improvement in minimum cooking time and cooked length breadth ratios of samples irrespective of polishing. However, gruel solids loss in cooked rice decreases significantly ( p ≤ 0.05) with the addition of turmeric powder. The best overall acceptability score of cooked rice samples is observed after the addition of turmeric at 1% concentration. With an increase in the amount of turmeric addition an increase in RS contents of cooked rice is observed. Therefore, rice cooked with turmeric powder can be considered as functional food for the diabetic population. Abstract : It is concluded from the study that polishing and addition of turmeric to rice during cooking has a significant impact on cooking, sensory properties, and in‐vitro digestibility of cooked rice. Addition of turmeric to rice during cooking leads to an improvement in slowly digestible starch and resistant starch content of cooked rice.