Influence of postharvest drying conditions on resistant starch content and quality of non-waxy long-grain rice (Oryza sativa L.)

ABSTRACT

This study investigated the effect of postharvest drying conditions on resistant starch (RS) content and quality of rice. Paddy was subjected to hot-air drying at 40, 65, 90, and 115°C, and sun drying. Drying conditions altered head rice yield, RS and overall firmness of cooked rice, and some pasting properties of rice flour. No significant variation in RS of uncooked rice and surface firmness of cooked rice was observed among the samples. However, RS of cooked rice from sun drying was lower than the others. Higher temperature in hot-air drying resulted in a slightly increase in RS of cooked rice.

KEYWORDS:

• Firmness
• head rice yield
• pasting properties
• postharvest drying
• resistant starch
• temperature

Acknowledgment

The authors would like to thank the Royal Thai Government for providing a scholarship to the first author.