Abstract
In this study, heat-moisture treatment (HMT) at 60 °C and 65 °C for 12 h and 18 h was applied to harvested raw paddy rice (Oryza sativa L. cv. Toyomeki), and changes in the quality characteristics and starch hydrolysis during simulated gastrointestinal digestion were investigated. The surface color of the treated rice grains was mainly caused by the period of HMT rather than the heating temperature. HMT at mild temperatures caused a minor change with no significant effect in the total starch content of the treated rice, as well as the moisture content and firmness of the cooked rice (P > 0.05). However, the resistant starch content increased with increasing HMT temperature and time, and a significant difference was found between the control and the treated rice subjected at 65 °C. The mild HMT also promoted the reduction trend of starch hydrolysis for the intact cooked rice grain, which could have health benefits. Thus, the mild HMT of raw paddy rice could be regarded as a profitable technique modifying the digestibility of cooked rice but maintaining rice sensory characteristics.
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Claims 5
Claim · model-written summary
Mild heat-moisture treatment of harvested paddy rice had no significant effect on total starch content of the rice or on moisture content and firmness of the cooked rice (P > 0.05).
- Taxon
- Oryza sativa L.
Oryza sativae0 - Material
- cv. Toyomekie0
- Treatment
- HMT at mild temperaturese1
- Outcome
- total starch content of the treated rice, as well as the moisture content and firmness of the cooked ricee1
- Direction
- no significant effecte1
- Qualifier
- P > 0.05e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“HMT at mild temperatures caused a minor change with no significant effect in the total starch content of the treated rice, as well as the moisture content and firmness of the cooked rice (P > 0.05)”
e0“harvested raw paddy rice (Oryza sativa L. cv. Toyomeki)”
Claim · model-written summary
Resistant starch content increased with increasing HMT temperature and time, and was significantly different from the control in rice treated at 65 °C.
- Taxon
- Oryza sativa L.Oryza sativae0
- Material
- cv. Toyomekie0
- Treatment
- increasing HMT temperature and timee1
- Outcome
- resistant starch contente1
- Direction
- increasede1
- Qualifier
- treated rice subjected at 65 °Ce1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“the resistant starch content increased with increasing HMT temperature and time, and a significant difference was found between the control and the treated rice subjected at 65 °C”
e0“harvested raw paddy rice (Oryza sativa L. cv. Toyomeki)”
Claim · model-written summary
Mild HMT promoted a reduction trend of starch hydrolysis in the intact cooked rice grain.
- Taxon
- Oryza sativa L.Oryza sativae0
- Treatment
- mild HMTe1
- Outcome
- starch hydrolysis for the intact cooked rice graine1
- Direction
- reduction trende1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The mild HMT also promoted the reduction trend of starch hydrolysis for the intact cooked rice grain”
e0“harvested raw paddy rice (Oryza sativa L. cv. Toyomeki)”
Claim · model-written summary
The surface color of the treated rice grains was mainly caused by the period of HMT rather than the heating temperature.
- Taxon
- Oryza sativa L.Oryza sativae0
- Treatment
- period of HMTe1
- Outcome
- surface color of the treated rice grainse1
- Comparator
- heating temperaturee1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The surface color of the treated rice grains was mainly caused by the period of HMT rather than the heating temperature”
e0“harvested raw paddy rice (Oryza sativa L. cv. Toyomeki)”
Claim · model-written summary
The authors conclude that mild HMT of raw paddy rice can be a profitable technique for modifying the digestibility of cooked rice while maintaining sensory characteristics.
Verbatim
e1“the mild HMT of raw paddy rice could be regarded as a profitable technique modifying the digestibility of cooked rice but maintaining rice sensory characteristics”
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