| dc.description.abstract | Unpolished red rice (URR) has increasingly received great attention from consumers because of its positive
contributions to both nutritional and medical areas. Heat-moisture treatment (HMT) was reported to
contribute to increasing the resistant starch (RS) of rice, which plays an important role in enhancing the
nutritional value of URR by reducing the risk of obesity and diabetes. This study was carried out to
investigate the changes in chemical compositions (ash content, lipid content, protein
content and carbohydrate content), physical properties (pasting properties, swelling index, and water
absorption), and the in vitro digestibility, quality properties (specific volume, textural properties), and
sensory evaluation of bread containing URR after applying HMT with 30% moisture content and 100oC
temperature. HMT did not cause significant changes in the chemical compositions of URR. However, there
were significant differences in flour’s physical properties (the slight decrease in the swelling index
and increase of water absorption), pasting properties (the gently increase of pasting temperature
the decrease of peak viscosity, final holding viscosity, breakdown viscosity, and slight reduction of setback
viscosity) of treated samples in comparison with control one was observed in this research. In addition, the
quality properties of bread with heat-moisture-treated unpolished red rice (HMTURRF) substitution were
significant changes (decrease of specific volume and springiness, increase of hardness and gumminess). The
starch fraction was also affected by HMT, the rapidly digestible starch (RDS) and slowly digestible starch
(SDS) were considerably decreased whereas resistant starch ((RS) was notably increased. The sensory
evaluation was no notable changes in color, appearance, texture, odor, and flavor but there was a slight
difference in the overall acceptability. | en_US |
