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| Heat-Moisture Treatment Improves Starch Content of Healthy Rice |
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Researchers from Jiangsu University and Jiangsu Academy of Agricultural Sciences found a hydrothermal approach that is effective in improving a novel rice with 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. |
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Researchers from Jiangsu University and Jiangsu Academy of Agricultural Sciences found a hydrothermal approach that is effective in improving a novel rice with 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 through CRISPR-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.
Download the research article in Foods. |
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