Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice
Researchers from Jiangsu University and Jiangsu Academy of Agricultural
Sciences found a hydrothermal approach that is effective in improving a
novelricewith potential benefits to patients with diabetes and kidney
diseases. The results are reported in/Foods/journal.
The researchers used heat-moisture treatment (HMT) as a simple and
effective method in reinforcing the nutritional benefits
of/sbeIIb/Lgc1/rice, which has grains rich in resistant starch but low
in glutelin. This novel rice has been developed throughCRISPR-Cas9 for
its potential health benefits. Under HMT at 120°C for two hours, it was
observed that significant reductions in/in vitro/digestibility and
enhancements in resistant starch content of/sbeIIb/Lgc1/rice flour. The
glutelin content was not affected by the treatment, while the rice flour
had darker color, altered semi-crystalline structure, increased
gelatinization temperature, and reductions in pasting viscosities due to
an increase in moisture content.
The findings provide important information on this dual-functional rice
flour as a health food ingredient.
Foods | Free Full-Text | Heat-Moisture Treatment Further Reduces In
Vitro Digestibility and Enhances Resistant Starch Content of a
High-Resistant Starch and Low-Glutelin Rice (mdpi.com)