Rice Science ›› 2015, Vol. 22 ›› Issue (5): 227-236.DOI: 10.1016/S1672-6308(14)60296-1
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J. Kale S.1(), K. Jha S.1, K. Jha G.2, P. Sinha J.3, B. Lal S.4
Received:
2014-09-10
Accepted:
2015-04-23
Online:
2015-05-15
Published:
2015-07-24
J. Kale S., K. Jha S., K. Jha G., P. Sinha J., B. Lal S.. Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice[J]. Rice Science, 2015, 22(5): 227-236.
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URL: http://www.ricesci.org/EN/10.1016/S1672-6308(14)60296-1
Treatment | Brown rice yield (paddy basis) | Polished rice yield (brown rice basis) | Head rice yield |
---|---|---|---|
(paddy basis) | |||
Un-soaked | 48.64 a | 88.14 a | 42.87 a |
40 °C | 62.99 c | 88.71 b | 55.88 b |
50 °C | 63.01 c | 89.39 c | 56.33 b |
60 °C | 60.99 b | 90.31 d | 55.08 b |
65 °C | 63.74 e | 92.50 e | 58.96 c |
70 °C | 63.51 d | 92.24 f | 58.59 c |
75 °C | 64.35 g | 92.99 g | 59.84 c |
80 °C | 64.24 f | 93.39 h | 59.99 c |
Table 1 Head rice yield of soaked and un-soaked rice grains. %
Treatment | Brown rice yield (paddy basis) | Polished rice yield (brown rice basis) | Head rice yield |
---|---|---|---|
(paddy basis) | |||
Un-soaked | 48.64 a | 88.14 a | 42.87 a |
40 °C | 62.99 c | 88.71 b | 55.88 b |
50 °C | 63.01 c | 89.39 c | 56.33 b |
60 °C | 60.99 b | 90.31 d | 55.08 b |
65 °C | 63.74 e | 92.50 e | 58.96 c |
70 °C | 63.51 d | 92.24 f | 58.59 c |
75 °C | 64.35 g | 92.99 g | 59.84 c |
80 °C | 64.24 f | 93.39 h | 59.99 c |
Rice Treatment | Starch content | Apparent amylose | Am/Ap | Crude protein | Crude fat | Crude fibre | Crude ash | |
---|---|---|---|---|---|---|---|---|
(%) | content (%) | content (%) | content (%) | content (%) | content (%) | |||
Brown rice | Un-soaked | 73.24 ± 1.92 de | 27.26 ± 1.65 d | 0.59 ± 0.03 b | 8.79 ± 0.03 f | 2.56 ± 0.00 c | 1.52 ± 0.02 c | 0.80 ± 0.01 d |
40 °C | 65.14 ± 1.84 a | 23.85 ± 0.01 ab | 0.58 ± 0.03 ab | 8.65 ± 0.03 ef | 2.56 ± 0.01 c | 1.51 ± 0.02 c | 0.67 ± 0.01 a | |
50 °C | 66.02 ± 2.35 ab | 24.43 ± 0.26 abc | 0.59 ± 0.02 b | 8.51 ± 0.03 de | 2.59 ± 0.01 c | 1.54 ± 0.01 cd | 0.69 ± 0.03 abc | |
60 °C | 67.38 ± 0.59 abc | 24.86 ± 0.26 abc | 0.58 ± 0.02 ab | 8.56 ± 0.03 e | 2.59 ± 0.04 c | 1.59 ± 0.01 de | 0.76 ± 0.01 bcd | |
65 °C | 68.74 ± 2.52 abc | 25.46 ± 0.03 c | 0.59 ± 0.03 b | 8.31 ± 0.02 cd | 2.58 ± 0.01 c | 1.62 ± 0.03 e | 0.78 ± 0.01 cd | |
70 °C | 70.50 ± 1.10 bcd | 25.57 ± 0.48 c | 0.57 ± 0.03 ab | 8.19 ± 0.02 c | 2.56 ± 0.04 c | 1.70 ± 0.01 f | 0.83 ± 0.02 d | |
75 °C | 69.86 ± 1.67 bcd | 24.95 ± 0.48 bc | 0.56 ± 0.01 ab | 7.91 ± 0.02 b | 2.54 ± 0.01 c | 1.74 ± 0.01 fg | 0.94 ± 0.07 e | |
80 °C | 69.14 ± 3.93 abc | 23.58 ± 0.24 a | 0.52 ± 0.05 a | 7.83 ± 0.02 b | 2.53 ± 0.01 c | 1.78 ± 0.03 g | 0.99 ± 0.01 e | |
Polished rice | Un-soaked | 74.84 ± 0.79 e | 27.79 ± 0.91 d | 0.59 ± 0.02 b | 7.87 ± 0.26 b | 0.74 ± 0.02 a | 0.83 ± 0.05 a | 0.64 ± 0.05 a |
65 °C | 71.14 ± 0.82 cd | 25.67 ± 0.54 c | 0.57 ± 0.03 ab | 7.22 ± 0.06 a | 0.89 ± 0.24 b | 0.93 ± 0.05 b | 0.68 ± 0.08 ab |
Table 2 Proximate composition of un-soaked and soaked rice.
Rice Treatment | Starch content | Apparent amylose | Am/Ap | Crude protein | Crude fat | Crude fibre | Crude ash | |
---|---|---|---|---|---|---|---|---|
(%) | content (%) | content (%) | content (%) | content (%) | content (%) | |||
Brown rice | Un-soaked | 73.24 ± 1.92 de | 27.26 ± 1.65 d | 0.59 ± 0.03 b | 8.79 ± 0.03 f | 2.56 ± 0.00 c | 1.52 ± 0.02 c | 0.80 ± 0.01 d |
40 °C | 65.14 ± 1.84 a | 23.85 ± 0.01 ab | 0.58 ± 0.03 ab | 8.65 ± 0.03 ef | 2.56 ± 0.01 c | 1.51 ± 0.02 c | 0.67 ± 0.01 a | |
50 °C | 66.02 ± 2.35 ab | 24.43 ± 0.26 abc | 0.59 ± 0.02 b | 8.51 ± 0.03 de | 2.59 ± 0.01 c | 1.54 ± 0.01 cd | 0.69 ± 0.03 abc | |
60 °C | 67.38 ± 0.59 abc | 24.86 ± 0.26 abc | 0.58 ± 0.02 ab | 8.56 ± 0.03 e | 2.59 ± 0.04 c | 1.59 ± 0.01 de | 0.76 ± 0.01 bcd | |
65 °C | 68.74 ± 2.52 abc | 25.46 ± 0.03 c | 0.59 ± 0.03 b | 8.31 ± 0.02 cd | 2.58 ± 0.01 c | 1.62 ± 0.03 e | 0.78 ± 0.01 cd | |
70 °C | 70.50 ± 1.10 bcd | 25.57 ± 0.48 c | 0.57 ± 0.03 ab | 8.19 ± 0.02 c | 2.56 ± 0.04 c | 1.70 ± 0.01 f | 0.83 ± 0.02 d | |
75 °C | 69.86 ± 1.67 bcd | 24.95 ± 0.48 bc | 0.56 ± 0.01 ab | 7.91 ± 0.02 b | 2.54 ± 0.01 c | 1.74 ± 0.01 fg | 0.94 ± 0.07 e | |
80 °C | 69.14 ± 3.93 abc | 23.58 ± 0.24 a | 0.52 ± 0.05 a | 7.83 ± 0.02 b | 2.53 ± 0.01 c | 1.78 ± 0.03 g | 0.99 ± 0.01 e | |
Polished rice | Un-soaked | 74.84 ± 0.79 e | 27.79 ± 0.91 d | 0.59 ± 0.02 b | 7.87 ± 0.26 b | 0.74 ± 0.02 a | 0.83 ± 0.05 a | 0.64 ± 0.05 a |
65 °C | 71.14 ± 0.82 cd | 25.67 ± 0.54 c | 0.57 ± 0.03 ab | 7.22 ± 0.06 a | 0.89 ± 0.24 b | 0.93 ± 0.05 b | 0.68 ± 0.08 ab |
Rice Treatment | P | K | Ca | Mg | Mn | Fe | Zn | Cu | S | Σ |
---|---|---|---|---|---|---|---|---|---|---|
Brown rice Un-soaked | 1 729.0 j | 2 048.4 d | 32.6 i | 568.5 i | 5.5 h | 94.4 g | 431.8 i | 1.5 d | 345.9 j | 4 869.0 j |
40 °C | 1 693.1 i | 1 862.2 c | 27.9 h | 551.0 h | 2.9 c | 91.5 f | 310.7 a | 1.5 d | 322.9 e | 4 584.1 i |
50 °C | 1 667.7 h | 1 862.2 c | 26.7 f | 513.5 d | 5.2 g | 88.4 d | 401.5 f | 1.4 cd | 340.4 i | 4 545.7 h |
60 °C | 1 394.0 c | 1 862.2 c | 26.0 d | 519.3 e | 4.2 e | 71.7 a | 325.9 b | 1.4 cd | 316.2 b | 4 227.6 d |
65 °C | 1 457.3 d | 1 862.2 c | 26.3 e | 546.0 g | 5.1 fg | 91.6 f | 430.8 h | 1.3 bc | 325.6 f | 4 358.5 f |
70 °C | 1 535.1 f | 1 676.0 b | 25.6 c | 506.4 b | 3.6 d | 88.3 d | 356.1 c | 1.8 e | 338.4 h | 4 210.7 c |
75 °C | 1 606.8 g | 1 862.2 c | 27.2 g | 538.7 g | 5.0 f | 89.9 e | 416.7 g | 1.1 a | 286.4 a | 4 459.0 g |
80 °C | 1 506.7 e | 1 862.2 c | 25.6 c | 524.0 f | 3.6 d | 77.8 b | 371.3 d | 1.1 a | 317.5 c | 4 355.7 e |
Polished rice Un-soaked | 917.4 a | 1 303.5 a | 16.3 a | 509.3 c | 1.3 a | 71.7 a | 386.4 e | 1.2 ab | 326.3 g | 3 185.6 a |
65 °C | 1 101.5 b | 1 676.0 b | 20.9 b | 462.7 a | 1.7 b | 83.8 c | 446.9 j | 1.5 d | 321.6 d | 3 709.8 b |
Table 3 Mineral composition of un-soaked and soaked rice (PB1121). mg/kg
Rice Treatment | P | K | Ca | Mg | Mn | Fe | Zn | Cu | S | Σ |
---|---|---|---|---|---|---|---|---|---|---|
Brown rice Un-soaked | 1 729.0 j | 2 048.4 d | 32.6 i | 568.5 i | 5.5 h | 94.4 g | 431.8 i | 1.5 d | 345.9 j | 4 869.0 j |
40 °C | 1 693.1 i | 1 862.2 c | 27.9 h | 551.0 h | 2.9 c | 91.5 f | 310.7 a | 1.5 d | 322.9 e | 4 584.1 i |
50 °C | 1 667.7 h | 1 862.2 c | 26.7 f | 513.5 d | 5.2 g | 88.4 d | 401.5 f | 1.4 cd | 340.4 i | 4 545.7 h |
60 °C | 1 394.0 c | 1 862.2 c | 26.0 d | 519.3 e | 4.2 e | 71.7 a | 325.9 b | 1.4 cd | 316.2 b | 4 227.6 d |
65 °C | 1 457.3 d | 1 862.2 c | 26.3 e | 546.0 g | 5.1 fg | 91.6 f | 430.8 h | 1.3 bc | 325.6 f | 4 358.5 f |
70 °C | 1 535.1 f | 1 676.0 b | 25.6 c | 506.4 b | 3.6 d | 88.3 d | 356.1 c | 1.8 e | 338.4 h | 4 210.7 c |
75 °C | 1 606.8 g | 1 862.2 c | 27.2 g | 538.7 g | 5.0 f | 89.9 e | 416.7 g | 1.1 a | 286.4 a | 4 459.0 g |
80 °C | 1 506.7 e | 1 862.2 c | 25.6 c | 524.0 f | 3.6 d | 77.8 b | 371.3 d | 1.1 a | 317.5 c | 4 355.7 e |
Polished rice Un-soaked | 917.4 a | 1 303.5 a | 16.3 a | 509.3 c | 1.3 a | 71.7 a | 386.4 e | 1.2 ab | 326.3 g | 3 185.6 a |
65 °C | 1 101.5 b | 1 676.0 b | 20.9 b | 462.7 a | 1.7 b | 83.8 c | 446.9 j | 1.5 d | 321.6 d | 3 709.8 b |
Rice fraction | Un-soaked rice | Soaked rice |
---|---|---|
Polished rice | 3 185.6 a | 3 709.8 b |
Bran | 12 617.2 c | 13 293.5 c |
Husk | 4 797.7 b | 3 385.0 a |
Table 4 Mineral composition in polished rice, bran and husk of un-soaked and soaked (at 65 °C) rice. mg/kg
Rice fraction | Un-soaked rice | Soaked rice |
---|---|---|
Polished rice | 3 185.6 a | 3 709.8 b |
Bran | 12 617.2 c | 13 293.5 c |
Husk | 4 797.7 b | 3 385.0 a |
Treatment | GI | GI | |
---|---|---|---|
(bread = 100) | (glucose = 100) | ||
Un-soaked | 83.44 d | 58.41 d | |
40 °C | 82.80 c | 57.96 c | |
60 °C | 78.11 b | 54.67 b | |
80 °C | 77.59 a | 54.31 a |
Table 5 Estimated glycemic index (GI) of un-soaked and soaked rice samples.
Treatment | GI | GI | |
---|---|---|---|
(bread = 100) | (glucose = 100) | ||
Un-soaked | 83.44 d | 58.41 d | |
40 °C | 82.80 c | 57.96 c | |
60 °C | 78.11 b | 54.67 b | |
80 °C | 77.59 a | 54.31 a |
Treatment | Peak viscosity | Final viscosity | Breakdown | Setback |
---|---|---|---|---|
Un-soaked | 1 302 d | 3 995 d | -4 d | 2 693 d |
40 °C | 1 075 c | 3 577 c | -7 b | 2 502 c |
60 °C | 677 b | 2 309 b | -14 a | 1 632 b |
80 °C | 526 a | 1 505 a | -6 c | 979 a |
Table 6 Pasting properties of flour slurries from un-soaked and soaked rice (PB1121). cP
Treatment | Peak viscosity | Final viscosity | Breakdown | Setback |
---|---|---|---|---|
Un-soaked | 1 302 d | 3 995 d | -4 d | 2 693 d |
40 °C | 1 075 c | 3 577 c | -7 b | 2 502 c |
60 °C | 677 b | 2 309 b | -14 a | 1 632 b |
80 °C | 526 a | 1 505 a | -6 c | 979 a |
Sample | Total area | Peak | Total peak | Crystallinity rate (%) | |||
---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | ||||
Un-soaked | 2 116.53 | 62.57 | 301.01 | 31.8 | 207.71 | 603.09 | 28.49 d |
40 °C | 3 225.66 | 74.34 | 284.59 | 32.9 | 278.21 | 670.04 | 20.77 c |
60 °C | 2 778.37 | 53.41 | 210.16 | 61.34 | 203.93 | 528.84 | 19.03 b |
80 °C | 2 872.47 | 55.45 | 171.94 | 63.58 | 113.35 | 404.32 | 14.08 a |
Table 7 Comparison between crystallinity of un-soaked and soaked rice.
Sample | Total area | Peak | Total peak | Crystallinity rate (%) | |||
---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | ||||
Un-soaked | 2 116.53 | 62.57 | 301.01 | 31.8 | 207.71 | 603.09 | 28.49 d |
40 °C | 3 225.66 | 74.34 | 284.59 | 32.9 | 278.21 | 670.04 | 20.77 c |
60 °C | 2 778.37 | 53.41 | 210.16 | 61.34 | 203.93 | 528.84 | 19.03 b |
80 °C | 2 872.47 | 55.45 | 171.94 | 63.58 | 113.35 | 404.32 | 14.08 a |
Fig. 1. Structure of transversely fractured un-soaked and soaked rice observed by scanning electron microscopy. (A, Un-soaked rice; B, Soaked at 40 °C; C, Soaked at 60 °C; D, Soaked at 80 °C.)
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