Effects of cooking, retrogradation and drying on starch digestibility in聽instant rice making
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- 作者：Rachel Jui-cheng Hsua ; b ; Hong-Jhang Chena ; Shin Lub ; Wenchang Chianga ; chiang@ntu.edu.tw" class="auth_mail" title="E-mail the corresponding author
- 关键词：Rice kernel ; Starch digestibility ; Retrogradation ; Drying
- 刊名：Journal of Cereal Science
- 出版年：2015
- 出版时间：September 2015
- 年：2015
- 卷：65
- 期：Complete
- 页码：154-161
- 全文大小：1968 K
文摘
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Optimizing cooking condition reduced RDS of rice by keeping starch granule intact.
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Synergy of retrogradation and low-temperature drying slowed down starch digestion.
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Molecular structure of rice affected starch fractions of rehydrated instant rice.