Soaking Induced Changes in Chemical Composition,Glycemic Index and Starch Characteristics of Basmati Rice |
| |
Authors: | J Kale S K Jha S K Jha G P Sinha J B Lal S |
| |
Institution: | 1.Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, New Delhi 110012, India;2.Division of Agricultural Economics, Indian Agricultural Research Institute, New Delhi 110012, India;3.Division of Agricultural Engineering, Indian Agricultural Research Institute, New Delhi 110012, India;4.Division of Computer Applications, Indian Agricultural Research Institute, New Delhi 110012, India |
| |
Abstract: | An attempt was made to determine the qualitative changes in basmati rice (Pusa Basmati 1121, PB1121) during soaking at 40 °C to 80 °C. Soaking temperature had significant effect (α = 0.01) on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%, 27.26%, 8.79% and 2.56%, respectively, but differences in these traits were observed after soaking. Amylose to amylopectin ratio (Am/Ap) decreased from 0.59 to 0.52 (soaked at 80 °C). Crude fibre and crude ash contents increased after soaking. The mineral composition (K, P, S, Ca, Mg, Mn, Fe, Cu and Zn) in soaked rice was found to be 16.46% higher than un-soaked rice at the same degree of polishing. Glycemic index of un-soaked rice was found to be 58.41, but decreased to 54.31 after soaking at 80 °C. Pasting properties, scanning electron microscope images, and X-ray diffractograms suggested partial gelatinization of starch in the temperature range of 60 °C to 80 °C. Based on qualitative changes in rice (apparent amylose content, Am/Ap ratio and crystallinity rate), it was concluded that intermediate soaking temperatures (60 °C to 70 °C) would be useful for soaking of PB1121. |
| |
Keywords: | basmati rice soaking glycemic index starch characteristic temperature chemical composition crystallinity |
本文献已被 CNKI 等数据库收录! |
| 点击此处可从《水稻科学》浏览原始摘要信息 |
| 点击此处可从《水稻科学》下载免费的PDF全文 |
|