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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
This study explored how microwave reheating (to about 73 °C at different power levels) affects the microstructure and digestion characteristics of cooked rice with different water contents (1.1 and 1.5 times that of rice in weight). Irrespective of water content, mainly the V-type crystallites remained after microwaving reheating, with slight changes in other multi-scale structural features. Only at a relatively high water content (1.5) and with a power level high enough could short-range order be reduced. Such microwave reheating increased the digestion resistance of cooked rice. At a water content of 1.1 times, increasing the microwave power led to a decreased rapid digestible starch (RDS) content and an increased resistant starch (RS) content. With a higher water content (1.5), the enhancement of digestion resistance with higher microwave power was less significant but still, a reduced slowly digestible starch (SDS) content and a higher RS content were observed.
Author(s): Liu T, Zhang B, Wang L, Zhao S, Qiao D, Zhang L, Xie F
Publication type: Article
Publication status: Published
Journal: International Journal of Biological Macromolecules
Year: 2021
Volume: 184
Pages: 804-811
Print publication date: 01/08/2021
Online publication date: 25/06/2021
Acceptance date: 18/06/2021
Date deposited: 31/08/2023
ISSN (print): 0141-8130
ISSN (electronic): 1879-0003
Publisher: Elsevier
URL: https://doi.org/10.1016/j.ijbiomac.2021.06.136
DOI: 10.1016/j.ijbiomac.2021.06.136
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