Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) Efect of heat moisture tr on cooked rice properties

Heat moisture treatment is safe and non-chemical use method for modifying physicochemical properties and digestibility of starch. Slow starch digestion in rice product would provide numerous health benefits for the Heat moisture reatment is safe and non chemical u e method for modifying physicochemical properties and consumers. This study investigated the heat-moisture treatment to the raw paddy rice at 60 and 80 oC for digestibility of starch Slow starch dige tion in rice product woud provide numerous healh benefits or the consume s This study investigated the heat mo sture treatment to the raw paddy rice at 60 and 80 oC for 4 and 24 h, and their effects on the attributes of cooked rice. The firmness, adhesiveness, starch hydrolysis 4 and 24 h and their effects on the att ibutes of cooked rice The firmness adhesivenes , starch hydrolysis and morphological changes during in vitro digestion were examined. Results showed that heat-moisture treatment to raw paddy rice for 24 h significantly reduced the moisture content and could increase the total and morphologi al changes during n vitro dige tion were examined Results showed that heat moisture treatment to raw paddy rice fo 24 h significantly reduced the moisture content and could increase the total starch content of the rice grain. The apparent amylose content ranged from 23.83% to 25.65% at the variation in the values between treated and untreated rice. Enhancement in the firmness and reduction in the starch starch conten of the rice grain The apparent amylose content ranged from 23 83% to 2565% at the variation hydrolysis was found in rice treated by longer heating time of 24 h. Meanwhile, the adhesiveness of cooked in the values between treated and untreated rce Enhancement in the firmness and reduction in the starch rice was decreased when ncreasing the heating temperature. The morphological observation showed that the hyd olysis was found in rice treated by longer heating time of 24 h Meanwhile the adhesiveness of cooked treated rice exhibited a honey-comb-like structure during simulated gastric dgestion, while the untreated rice rice was decreased when incr asing the heating temperature The morphological observation showed that the displayed a non-uniform structure. Noteworthy, the porous structure observed in all digested rice grains durng treated rice exhibited a honey comb like structure during simulated gastric digestion while the untreated rice dsplayed a nonuniform structure Noteworthy the porous structure observed in all digested rice grains during simulated small intestinal digestion could favor the starch hydrolysis. This study showed that the heat-moisture treatment to the raw paddy rice at certain conditions obviously influenced the attributes of cooked rice, simulated small intestnal digestion could favor the starch hydrolysis This study showed that the heatmoisture especially on te starch hydrolysis, which would provide a fundamenta knowledge to enable development and treatment to the raw paddy rice at certain conditions obviously infl uenced the attribute of cooked rice improvement of slow digestion rce products. especially on the star h hydrolysis whichwo en o ow g r o u s (c) 2021 Beijing Academy of Food Scence. Pubshng servces by Esever B.V. on behalf of KeAi (c) 2021 Beiji g A ad my f F od Scien e P bli hi g i e by El vi B.V. on behalf of K Ai Communications Co Ltd This is an open access artice under the CC BY-NC-ND license Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license C i i C Ld Thi i ope ac s i l u d h CC BY NC ND licens (http://creativecommonsorg/licenses/by nc nd/40/) (http://creativecommons.org/licenses/by-nc-nd/4.0/). /