| dc.description.abstract | Heat-moisture treatment (HMT) is known as a physical modification which changes
the physicochemical properties of starch and has positive effect on enhancing the
amount of resistant starch, thus, reducing both the released glucose concentration
and glycemic index. This study investigates the physical, textural and sensory
properties of cooked rice, subjected to HMT under various combinations of cooking
conditions to find the best cooking conditions of treated red rice during heating
process. HMT red rice was subjected to combined treatment with different cooking
temperatures for different cooking times (80oC for 20, 30, 40, 50, 60, 70 min and
100oC for 20, 30, 40, 50 min). After evaluation physical characteristics, cooking loss,
water absorption and degree of gelatinization of all HMT cooked rice increased as the
increase of cooking time and temperature and showed lower results than those of
untreated samples, thereby, 80oC-70min and 100oC-40min were the best combined
treatment and used as treatments in textural and sensory tests. Granule morphology
of starch in all tested samples changed and showed the high degree of agglomeration,
irregular surface. Texture profile of treated cooked rice showed the less hard texture,
higher cohesiveness, springiness and chewiness as compared with untreated samples.
Moreover, the sensory qualities of HMT samples were significantly different from those
of untreated cooked rice in the terms of odor, appearance and flavor. As a result, it
may be concluded that HMT80oC-70min and HMT100oC-40min were the most
acceptable cooked rice among treated samples. | en_US |
