Abstract
The autoclave preparation process to increase the content of resistant starch (RS) in rice grains was optimized, and the results showed that the optimal preparation process was obtained with a water content of 41.63%, a pH of 5.95, an autoclave time of 60.96 min, and a refrigeration time of 17.11 hr. Under these conditions, the theoretical value of RS content in rice grains reached 17.57%. After autoclaving, the estimated glycemic index (EGI) in rice grains was reduced from 78.35 to 66.08 measured after cooking, suggesting that autoclaving was capable of increasing the RS content in rice grains and reducing its EGI value. These results may help spark new concepts and methods for the development of specialized foods for specific populations, such as people with diabetes.
Highlights
The Report on Nutrition and Chronic Diseases of Chinese Residents (2015) issued by China National Health and Family PlanningCommission shows that the prevalence of diabetes in China reached 9.7% in 2012, and the number of patients affected reached 92.4 million
The resistant starch (RS) content increased from 14.63% to 17.77% after five cycles of autoclaving of intact rice grains, which indicated that the autoclave-cooling process is beneficial to the ordering of starch molecules
Value of 5–7, an autoclave treatment time of 40–80 min, and a refrigeration time of 6–18 hr produced relatively high RS contents, which provided a basis for the design of the response surface test
Summary
The Report on Nutrition and Chronic Diseases of Chinese Residents (2015) issued by China National Health and Family Planning. Foods with a low glycemic index (GI) have the characteristics of slow absorption and sustained release of energy, which help maintain blood glucose homeostasis, thereby preventing the incidence of various chronic diseases and improving the health status of the patients Staple foods such as rice have a high GI value (Kumar et al, 2018; Meera, Smita, Haripriya, & Sen, 2019). Results from this study may contribute toward making rice a future staple food suitable for diabetics or a specialized food ingredient for people with special needs
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