The effect of heat-moisture treatment and cross-linking on the physicochemical properties and digestibility of whole rice grains

Dimas Prasetyo Adjie, Tuti Wukirsari, Endang Saepudin

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

Abstract

Hyperglycemia is a condition of high blood glucose levels which can increase the risk of diabetes. One alternative solution to prevent hyperglycemia is modifying starch molecule in rice which is consumed daily by most Indonesian people. To modify rice digestibility, dual modification by heat-moisture treatment (HMT) and cross-linking (CL) was conducted on whole rice grains. Modification must be conducted on whole rice grains so that it can be consumed in the form of rice. Sodium trimetaphosphate was chosen as cross-linking reagent since it is safe to be consumed. Dual modification was carried out in two treatment sequences: HMT-CL and CL-HMT. Based on the measured phosphorus content and the decrease in relative crystallinity, starch in whole rice grains was successfully modified. The modified starch had lower swelling power, solubility, and digestibility compared to the native starch. HMT-CL modified rice showed lower digestibility than CL-HMT modified rice. Therefore, starch modifications could be conducted on whole rice grains to alter its physicochemical properties and digestibility.

Original languageEnglish
Title of host publicationAIP Conference Proceedings
EditorsIs Fatimah
PublisherAmerican Institute of Physics
Edition1
ISBN (Electronic)9780735449527
DOIs
Publication statusPublished - 18 Jul 2024
Event4th International Conference on Chemical Processing and Engineering, IC3PE 2022 - Hybrid, Yogyakarta, Indonesia
Duration: 27 Sept 2022 → …

Publication series

NameAIP Conference Proceedings
Number1
Volume3027
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616

Conference

Conference4th International Conference on Chemical Processing and Engineering, IC3PE 2022
Country/TerritoryIndonesia
CityHybrid, Yogyakarta
Period27/09/22 → …

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