Assessment of the texture and digestion properties of a high amylose content rice cultivar under various water‐to‐rice ratios. Issue 5 (9th May 2022)

• Record Type: Journal Article
• Authors: Hu, Liqin; Cao, Jialin; Zhang, Mingyu; Liu, Yu; Xiao, Zhengwu; Iqbal, Anas; Huang, Min
• Is Part Of: Cereal chemistry. Volume 99:Issue 5(2022)
• Page Start: 1007
• Page End: 1012
• Publication Date: 2022-05-09
• Subjects: amylose -- rice -- starch digestion -- texture -- water‐to‐rice ratio; Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1002/cche.10557
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract: Background and Objectives: Increasing the water‐to‐rice (W/R) ratio can alleviate the hardness of cooked rice with high amylose content. However, whether it affects starch digestibility remains unknown. To determine the effect of the W/R ratio during cooking on starch digestion and texture properties, three W/R ratios, that is, 1.2, 1.6, and 2.0, two cultivars with different amylose contents: Zhenguiai (ZGA, 26.8 g/100 g) and Yuzhenxiang (YZX, 17.2 g/100 g) were evaluated. Findings: Our results showed that the different W/R ratios had no significant effect on the glucose production rate (GPR) of the ZGA and YZX cultivars. However, when the W/R ratio increased from 1.2 to 2.0, the hardness and chewiness of ZGA decreased by 33.5% and 42.0%, respectively. The hardness and chewiness of ZGA were quite close to YZX under the 2.0 W/R ratio. In addition, the GPR of ZGA was 48% lower than that of YZX under the same cooking condition. Conclusions: The hard texture of the high amylose content cultivar can be maximally adjusted without affecting digestion properties by increasing the W/R ratio in the range of 1.2–2.0. Significance and Novelty: Diabetic patients will not have to endure the hard texture of high‐amylose rice. Rice producers can recommend more than one W/R ratio for consumers.