Journal
DRYING TECHNOLOGY
Volume 31, Issue 4, Pages 368-377Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2012.709571
Keywords
Drying; Glycemic index; Starch hydrolysis; Texture; Thermal process
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Funding
- Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program [PHD/0039/2552]
- National Science and Technology Development Agency
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V-type amyloselipid complexes present in partially parboiled rice can decrease starch digestibility. Formation of such complexes can be accomplished using high-temperature fluidized bed drying; the degree of the complexes depends on the thermal condition. The effects of drying media (hot air and humidified hot air), operating conditions (drying air temperature and relative humidity [RH]), and the initial moisture content on the degree of V-type crystallinity and subsequent starch digestibility (or glycemic index, GI) and brown rice texture were examined experimentally. The results showed that paddy drying with humidified hot air (HHA) requires a longer time than hot air (HA). Higher drying air temperature, RH, and initial moisture content of paddy yield higher degrees of starch gelatinization and V-type amyloselipid complexes. The brown rice dried by HA or HHA had lower starch digestibility and a harder texture than the reference sample. Within the range of parameters studied, to obtain the lowest GI for the dried brown rice, paddy at an initial moisture content of 33% (db) should be dried by HHA at 150 degrees C and 6.4% RH.
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