Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of soaking and ultrahigh-pressure pretreatment on starch digestion of cooked rice[J]. Science and Technology of Food Industry, 2013, (11): 85-87. DOI: 10.13386/j.issn1002-0306.2013.11.076
Citation: Effect of soaking and ultrahigh-pressure pretreatment on starch digestion of cooked rice[J]. Science and Technology of Food Industry, 2013, (11): 85-87. DOI: 10.13386/j.issn1002-0306.2013.11.076
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Effect of soaking and ultrahigh-pressure pretreatment on starch digestion of cooked rice

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    • Abstract
  • By using the in vitro simulated test of carbohydrate digestion, changes of the relative content of rapidly digestible starch (RDS) , slowly digestible starch (SDS) and resistant starch (RS) were tested to study the variation of starch digestion of cooked rice, which were preprocessed by soaking (water or 0. 4% Citric acid solution) and ultrahigh pressure (200～600MPa) . Results showed that pretreatment of soaking and ultrahigh pressure could significantly increase the relative contents of RDS and SDS, while decrease that of RS, improve the digestible property of cooked rice.
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