Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties.
Food Chem
; 461: 140825, 2024 Dec 15.
Article
in En
| MEDLINE
| ID: mdl-39151352
ABSTRACT
The research compared the combined effect of ultrasound (160 W, 2 min), oleic acid (15%, 11 h), and moist-heat treatment (HMT, 25% moisture content, 110 °C, 2 h) with their individual treatment on rice grains. The results showed that ultrasound treatment created pores and cracks in the rice grains, facilitating an easier penetration for oleic acid to develop amylose-oleic acid complex during HMT. Compared to native raw rice (NR), both single and combined treatments significantly altered the morphology, reduced swelling power and solubility, enhanced hydrophilicity, thus changing the moisture distribution, thermal and pasting characteristics. Notably, the combined treatment of three techniques significantly increased the relative crystallinity, accompanied by the highest digestive resistance, and the content of resistant starch was increased from 20.53% in NR to 31.75%, much higher than the other treatments. These findings provide potential for the manufacturers to rationally and flexibly employ this low digestible rice in health food products.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Oryza
/
Oleic Acid
/
Digestion
/
Hot Temperature
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Country of publication:
United kingdom