Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice

Abstract

AbstractBackground and ObjectivesThe performance of brown (INOV CL) and black (AE 153045 and IAC 600) rice was evaluated at three different cooking temperatures (80°C, 90°C, and 100°C) for the production of quick‐cooking unpolished rice (QCR). The samples were analyzed for physical and pasting properties, bioactive compounds, phenolics bioaccessibility, and in vitro starch digestibility.FindingsThe highest temperature used to prepare the QCR (100°C) promoted the shortest cooking time of the QCR end products and low damaged grain content and bulk density. The anthocyanin content reduced on QCR grains and that of the bioaccessible phenolics increased. As the cooking temperature of QCR preparation increased, the peak viscosities decreased for all studied cultivars as well as starch digestibility.ConclusionsThe results provided scientific, nutritional, and technological evidence concerning the production of quick‐cooking pigmented and unpigmented unpolished rice proving to be an excellent technology to add value to these grains.Significance and NoveltyThis study optimized the method for QCR production, transforming this highly nutritious food into a more convenient and practical product that retains its health benefits.