Effects of drying temperature and tempering time on starch digestibility of brown fragrant rice

Effects of fluidized bed drying temperature and tempering time on quality of waxy rice

“…However, no significant differences between the treated samples and the reference sample were noted when the rice was dried at 90°C and tempered for 0 and 30 min; an exception was noted when the tempering time of 120 min was used. The effect of gelatinization on the peak viscosity was also reported by Taechapairoj et al (2004) and Jaisut et al (2008). The decrease in the peak viscosity was closely related to the degree of gelatinization.…”

Accelerated aging of jasmine brown rice by high-temperature fluidization technique

“…The final textural properties of the samples depends on the types of amylose-lipid complexes; different types of complexes possess different crystallization and melting temperatures with complex I having the melting temperature below 100°C and complex II having the melting temperature above 100°C (Biliaderis & Galloway, 1989;Biliaderis & Seneviratne, 1990). In the present study, the melting temperature of amylose-lipid complexes, as measured by DSC, was in the range of 110-123°C (Jaisut, Prachayawarakorn, Varanyanond, Tungtrakul, & Soponronnarit, 2008), indicating the complex II was formed during drying processes. The crystalline structures in complex II indeed caused the harder texture of the samples (Beynum & Roels, 1985;Juliano, 1985).…”

Development of quick cooking germinated brown rice with convenient preparation and containing health benefits

“…Ultimately drying of cooked GBR at relative high temperature of 90 C might decrease starch digestibility. This harmonized with Jaisut, Prachayawarakorn, Varanyanond, Tungtrakul, and Soponronnarit (2008), who described lowering starch hydrolysis and glycemic index of brown rice after high-temperature fluidized bed drying due to formation of rice starchelipid complexes. Amylose and residual lipids in cereal starch tends to form complexes during heat treatment (Lim, Chang, & Chung, 2001) and formation of these complexes in rice induced resistance to starch digestion (Guraya, Kadan, & Champagne, 1997).…”