Impact of the degree of starch gelatinization on the texture, soaking, and cooking characteristics of high amylose rice: An experimental and numerical study

Abstract

Paddy was soaked for 8 hours at 25 ± 5 ˚C and open parboiled for varying time interval (5–60 min). Parboiled paddy was milled and studied to check the changes in hardness, color, amylose content, soaking and cooking properties. An empirical model to predict the change in hardness, color, amylose content, and cooking properties at various DG value of rice was established. Moreover, change in moisture gain, hardness, and cooking time during soaking of different DG’s rice have also been empirically correlated and modeled. The change in hardness, amylose content, cooking properties, and whiteness index followed the polynomial and power law equation with coefficient of determination (R2) greater than 0.90 and root mean square error (RMSE) less than 1. The moisture gain during soaking of milled rice with varying DG follows Weibull and Peleg model. The soaking of rice before cooking helps in reducing the cooking time which followed the 1st order kinetics with its DG. This study may be the first holistic work on the effect of rice’s DG on its soaking behavior, hardness, and cooking properties bearing significant impact in consumer preferences.