Effect of processing paddy on digestibility of rice starch by in vitro studies.

摘要

Paddy (Oryza sativa, var. IR-64), was parboiled, puffed by sand roasting and flaked by edge runner and roller flaker. Variations in physicochemical properties were studied. Moisture contents were lower (5.8-10.8%) in processed rice products than in raw materials (11.8%). Ratio of rice to sand in the case of the puffed rice preparation was optimized. Equilibrium moisture content was 27.4% in raw rice, but was much higher (38.9-81.0%) in processed rice. Sedimentation vol. was lowest (6.2 ml) in raw rice and highest (18.8 ml) in popped rice. Starch content was 84.8 and 76.5-83% in raw and processed rice, respectively. In vitro starch digestibility was highest in roller flaked rice and lowest in raw milled rice. Among the ready-to-eat products, popped rice had the lowest starch digestibility (approx. 30%).