Abstract
The demand for ready-to-cook and nutritious products is on the rise due to the lifestyle becoming more hectic throughout the world. In this study, quick-cooking brown rice was formulated from four rice varieties. For each variety, the process was optimized by analyzing different combinations of soaking time (10, 20, and 30 min), drying time (20, 30, and 40 min), and drying temperature (60, 70, and 80 °C). Central composite design (CCD) was used to select the best combinations based on the least cooking time and moisture content within the range of 12–14%, and the same was different for each rice variety. To comprehend the effect of these processing conditions on rice, its main constituent i.e. starch, known to affect the palatability of rice cultivars was investigated. The starches were extracted from all the four quick-cooking brown rice samples and their properties were compared with respective native starches. Results obtained indicated that the treated starch samples from all varieties had better solubility and swelling behaviors. Treated starches also demonstrated higher retrogradation as compared to native starches. Untreated starches showed a well-defined polygonal structure of starch granules while treated starches showed distorted structures under scanning electron microscopy indicating their partial gelatinization. X-ray diffraction results indicated that in all the varieties of rice A-type starch was present, however, upon treatment diffraction peaks changed for all the varieties and the typical A-type structure of untreated starch shifted to CA-type starch structure. Readily digestible starches (RDS%) of all the treated starches increased while slowly digestible starches (SDS%) of all the treated starches decreased. Results indicated that both soaking time, drying time and drying temperature had significant effect on the physicochemical properties and digestibility of rice starches.
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