Abstract
Superheated steam (SS), far-infrared radiation (FIR), and microwave treatment (Mw) are emerging stabilization treatments to improve the shelf life of black rice. However, their effects on the digestibility of cooked black rice remain unclear. Therefore, the structural characteristics of cooked black rice influenced by the above treatments and their effects on in vitro digestibility were compared. Results indicated that cooked SS stabilized black rice (CBR-SS) had the highest crystallinity (9.17%), the lowest porosity, and the completest protein network. Besides, the lowest level of rapidly digestible starch (31.02%) and the highest level of resistant starch (32.75%) were observed in CBR-SS. Consequently, CBR-SS showed the lowest equilibrium hydrolysis rate, kinetic constant, and expected glycemic index during in vitro starch digestion among the cooked stabilized black rice samples. Furthermore, the level of total bioaccessible phenolic compounds and antioxidant activity was the highest in CBR-SS. Therefore, SS stabilization treatment is the most valued as it grants cooked black rice the slowest starch digestibility and the highest level of bioaccessible phenolic compounds.
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Data Availability
The data used to support the findings of this study are available from the corresponding author upon request.
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The authors would also like to thank MJEditor (www.mjeditor.com) for its linguistic assistance during the preparation of this manuscript.
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The research was financially supported by the Natural Science Foundation of Chongqing (CSTB2022NSCQ-MSX0523), the National Natural Science Foundation of China (32260592, 31660471), the Natural Science Foundation of Jiangxi Province (20212BAB205037), the Education Department of Jiangxi Province (GJJ210425), and the Research Program of State Key Laboratory of Food Science and Technology of Nanchang University (SKLF-ZZA-202208).
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Yejun Zhong: conceptualization, funding acquisition. Yaqi Zhang: methodology, investigation, data curation. Xiaozhen Liu: methodology, investigation, visualization. Chengmei Liu: conceptualization, supervision. Jianyong Wu: formal analysis, investigation. Haixia Huang: methodology, investigation. Pei Zhang: investigation, data curation. Zicong Zeng: conceptualization, writing—review and editing, supervision.
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Zhong, Y., Zhang, Y., Liu, X. et al. Structural Characteristics of Cooked Black Rice Influenced by Different Stabilization Treatments and Their Effect Mechanism on the In Vitro Digestibility. Food Bioprocess Technol 16, 897–908 (2023). https://doi.org/10.1007/s11947-022-02977-z
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DOI: https://doi.org/10.1007/s11947-022-02977-z