Assessment of the texture and digestion properties of a high amylose content rice cultivar under various water‐to‐rice ratios

Abstract

AbstractBackground and ObjectivesIncreasing the water‐to‐rice (W/R) ratio can alleviate the hardness of cooked rice with high amylose content. However, whether it affects starch digestibility remains unknown. To determine the effect of the W/R ratio during cooking on starch digestion and texture properties, three W/R ratios, that is, 1.2, 1.6, and 2.0, two cultivars with different amylose contents: Zhenguiai (ZGA, 26.8 g/100 g) and Yuzhenxiang (YZX, 17.2 g/100 g) were evaluated.FindingsOur results showed that the different W/R ratios had no significant effect on the glucose production rate (GPR) of the ZGA and YZX cultivars. However, when the W/R ratio increased from 1.2 to 2.0, the hardness and chewiness of ZGA decreased by 33.5% and 42.0%, respectively. The hardness and chewiness of ZGA were quite close to YZX under the 2.0 W/R ratio. In addition, the GPR of ZGA was 48% lower than that of YZX under the same cooking condition.ConclusionsThe hard texture of the high amylose content cultivar can be maximally adjusted without affecting digestion properties by increasing the W/R ratio in the range of 1.2–2.0.Significance and NoveltyDiabetic patients will not have to endure the hard texture of high‐amylose rice. Rice producers can recommend more than one W/R ratio for consumers.