Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2023-08-22 DOI:10.1016/j.fhfh.2023.100152
Nafiya Qadir, Idrees Ahmed Wani
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Abstract

Cooked rice has high starch digestibility. Prolonged and excess consumption of polished rice has been associated with the incidence of diabetes amongst rice eating populations. Therefore, researchers are working on extensively to devise strategies that could retard digestion of cooked rice. Keeping this fact into consideration, four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) grown in Kashmir were milled and cooked with varying concentrations (0, 2.5 and 5.0% w/w, rice basis) of karaya gum at different rice-water ratios (1:10 and 1:1.8). The prepared rice samples were evaluated for cooking and sensory properties, in-vitro digestibility and structural characteristics. Cooking of rice with karaya gum (2.5–5.0%) at large rice-water ratio (1:10) increased minimum cooking time (19.0–25.0 min) and water uptake ratio (3.23–4.69) of samples. Also, rice cooked in excess water had better sensory acceptability scores than those cooked in less water. At large rice-water ratio, Zhag rice prepared with karaya gum (2.5%) had acceptable hardness and flavour scores. With increase in gum concentration, the equilibrium starch hydrolysis percentage (C) and estimated glycemic index (eGI) scores of cooked rice decreased, irrespective of cultivars and rice-water ratio. Maximum reduction in C was observed for Mushq Budij rice (85.20%) prepared with karaya gum (5.0%) at large rice-water ratio (1:10). Fourier transform infrared spectra of gum cooked rice samples revealed shifting of peak at 3250.0 cm−1 to higher intensities indicating hydrogen bonding interaction of starch and gum. From X-ray diffraction studies, the highest relative crystallinity (16.20%) was observed for rice prepared with 5.0% gum concentration. Therefore, cooking of rice with karaya gum at large rice–water ratio can be considered to slow down starch hydrolysis process of cooked rice.

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米水比和卡拉亚胶浓度对稻米蒸煮、感官和体外消化率的影响
煮熟的米饭淀粉消化率高。在食用大米的人群中,长期和过量食用精米与糖尿病发病率有关。因此,研究人员正在进行广泛的研究,以设计可以延缓消化煮熟的米饭的策略。考虑到这一事实,在克什米尔种植的四个水稻品种(SR-4, K-39, Mushq Budij和Zhag)在不同的米水比(1:10和1:8)下,用不同浓度(0,2.5和5.0% w/w,大米基础)的卡拉亚胶进行碾磨和煮熟。对制备的大米样品进行了烹饪和感官特性、体外消化率和结构特性的评价。在大米水比(1:10)条件下,用2.5 ~ 5.0%的卡拉亚胶蒸煮大米,提高了样品的最小蒸煮时间(19.0 ~ 25.0 min)和吸水率(3.23 ~ 4.69)。此外,用过量的水煮熟的米饭比用较少的水煮熟的米饭有更好的感官接受得分。在大米水比条件下,添加2.5%的卡拉亚胶制备的张米硬度和风味均可接受。随着胶浓度的增加,大米的平衡淀粉水解率(C∞)和估计血糖指数(eGI)得分均降低,与品种和米水比无关。在大米水比(1:10)条件下,以卡拉亚胶(5.0%)制备的布迪吉米(Mushq Budij rice)的C∞降幅最大(85.20%)。胶煮大米样品的傅里叶变换红外光谱显示,在3250.0 cm−1处,峰值向更高强度移动,表明淀粉和胶的氢键相互作用。x射线衍射结果表明,当口香糖浓度为5.0%时,大米的相对结晶度最高,为16.20%。因此,可以考虑在大米水比下用卡拉亚胶蒸煮大米,以减缓煮熟大米的淀粉水解过程。
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4.50
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审稿时长
61 days
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