Functional Properties of Slow Carbohydrate Digestible Rice Produced Adapting Hydrothermal Treatment

Figures & data

Table 1 Proximate composition (%) of native and processed rice

Parameters	Native	Processed
Moisture	11.3 (0.4)	12.6 (0.4)
Protein ^a	6.7 (0.3)	6.9 (0.3)
Fat	0.68 (0.2)	0.51 (0.2)
Ash	0.29 (0.1)	0.41 (0.1)
Dietary fiber	1.8 (0.2)	3.7 (0.3)
Carbohydrate ^b	79.2	75.9
^aObtained by multiplying nitrogen with 5.95.
^bCalculated by difference.
Figures in the parenthesis indicate standard deviation for each value.

Table 2 Functional properties of native and processed rice

Parameters	Native	Processed
Total amylose (%)	24.9 (0.4)	23.7 (0.4)
Soluble amylose (%)	12.7 (0.3)	9.2 (0.3)
In-soluble amylose (%)	12.2	14.5
Gel-consistency (mm)	20 (0.3)	80 (0.4)
Equilibrium moisture content (%)	27.1 (0.5)	41.6 (0.6)
Sediment volume (ml)	6.7 (0.3)	9.2 (0.4)
Resistant starch (%)	0.23 (0.05)	0.60 (0.06)
Pasting characteristics
PV	394	109
HPV	218	105
CPV	477	149
BD	176	04
SB	259	44
Peak time (min)	9.0	13.0
PV: Peak Viscosity; HPV: Hot past viscosity; CPV: Cold paste viscosity; Break down viscosity; SB: Set back viscosity.All viscosities are in RVU units.Figures in the parenthesis indicate standard deviation for each value.

Figure 1 Swelling power and solubility pattern for native (A) and processed rice (B).

Figure 2 Pasting profile for native (A) and processed rice (B).

Figure 3 Differential scanning calorimetery thermograms for native (A) and processed rice (B).

Table 3 Differential scanning thermal properties of native and processed rice

	°C
Sample	Onset	Peak	Endset	ΔH (J/g)	Gelatinization (%)
Native	73.8	76.0	81.0	9.2	-
Processed	68.7	83.1	88.4	0.93	89.90

Figure 4 X-ray diffraction graphs for native (A) and processed rice (B).

Figure 5 In-vitro carbohydrate digestibility rate for native (A) and processed rice (B).

Figure 6 Scanning electron photomicrograph of native (A) and processed rice (B).