ArticleMolecules (Basel, Switzerland)2023
Starch Properties of Roasting Rice from Naturally High-Resistant Starch Rice Varieties.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Effect of Particle Size and Roasting Conditions on the Quality of High-Resistant Starch Rice.Molecules (Basel, Switzerland) · 2026Article
- Quality Evaluation of Ready-to-Use Various Brown Rice (Foods (Basel, Switzerland) · 2025Article
- Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index.Foods (Basel, Switzerland) · 2025Review
- Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review.Foods (Basel, Switzerland) · 2024Review
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7 authors.
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Abstract
This study investigates the effects of moisture content control on the characteristics, properties, and in vitro starch digestion of roasted rice powder made from natural high-resistant starch (RS) rice varieties. The results demonstrate that adjusting the moisture content before roasting significantly affects the RS content of the roasted rice powder. Among various moisture levels tested, the addition of 15% water (rice-to-water ratio of 85:15) before roasting resulted in the highest RS content, reaching 22.61%. Several key parameters of the rice samples before and after optimal moisture control were analyzed, including thermal stability, chain length distribution, volatile flavor composition, and scanning electron microscopy. Additionally, in vitro digestion properties were measured. The findings revealed that the volatile flavor compounds in the high-RS roasted rice significantly increased compared to non-roasted rice. Moreover, the thermal stability of the rice samples improved, and the chain length distribution exhibited significant changes. The water absorption and expansion properties were significantly lower in the high-RS roasted rice. Furthermore, the in vitro starch digestion of the roasted flour made from high-RS rice showed a significantly lower digestion rate compared to common rice, indicating a lower starch hydrolysis index in high-RS rice with the
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