Optimization of the autoclave preparation process for improving resistant starch content in rice grains.,Food Science & Nutrition

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Optimization of the autoclave preparation process for improving resistant starch content in rice grains.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-20 , DOI: 10.1002/fsn3.1528
Yunzhan Zheng _{1,

2} , Zhencheng Wei ₂ , Ruifen Zhang ₂ , Yuanyuan Deng ₂ , Xiaojun Tang ₂ , Yan Zhang ₂ , Guang Liu ₂ , Lei Liu ₂ , Jiajia Wang ₂ , Na Liao ₂ , Mingwei Zhang ₂

Affiliation

The autoclave preparation process to increase the content of resistant starch (RS) in rice grains was optimized, and the results showed that the optimal preparation process was obtained with a water content of 41.63%, a pH of 5.95, an autoclave time of 60.96 min, and a refrigeration time of 17.11 hr. Under these conditions, the theoretical value of RS content in rice grains reached 17.57%. After autoclaving, the estimated glycemic index (EGI) in rice grains was reduced from 78.35 to 66.08 measured after cooking, suggesting that autoclaving was capable of increasing the RS content in rice grains and reducing its EGI value. These results may help spark new concepts and methods for the development of specialized foods for specific populations, such as people with diabetes.

中文翻译：

提高米粒抗性淀粉含量的高压釜制备工艺优化

对提高米粒抗性淀粉(RS)含量的蒸压制备工艺进行了优化，结果表明，获得最佳制备工艺为含水量41.63%、pH为5.95、蒸压时间为60.96 min。，冷藏时间为 17.11 小时。在此条件下，稻米RS含量理论值达到17.57%。高压灭菌后，米粒中的估计血糖指数（EGI）从蒸煮后的78.35降低至66.08，这表明高压灭菌能够增加米粒中的RS含量并降低其EGI值。这些结果可能有助于激发新的概念和方法，为特定人群（例如糖尿病患者）开发专用食品。

更新日期：2020-03-20

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