Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process

Alia Shah; Yunchun Wang; Han Tao; Wencheng Zhang; Shuqing Cao

doi:10.1016/j.fochx.2023.100816

Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process

Food Chem X. 2023 Aug 6:19:100816. doi: 10.1016/j.fochx.2023.100816. eCollection 2023 Oct 30.

Authors

Alia Shah¹, Yunchun Wang¹, Han Tao¹, Wencheng Zhang¹, Shuqing Cao¹

Affiliation

¹ Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.

Abstract

This study investigated ultrasound treatment as a protective parboiling technology for producing low GI rice. Indica and Japonica rice with different amylose contents were subjected to different ultrasound times (15 min, 30 min, and 60 min) and amplitudes (30, 60, and 100%) under soaking conditions for parboiling applications. Starch granules merged and lost their shape when ultrasound treatment time and amplitudes were increased up to 15 min and 30%, respectively. It increased the crystallinity, gelatinization temperatures and decreased pasting viscosity, promoting more resistant starch. The predicted glycemic index (GI) was reduced from 62.9 and 57.6 to 51.3 and 47.1 for Japonica and Indica, respectively. These results suggested that ultrasound soaking is a promising physical method to produce parboiled rice with a lower GI by promoting the formation of amylose chains and decreasing enzyme penetration efficiency.

Keywords: Digestion; Parboiling; Rice Flour; Starch; Ultrasound.