What are the changes of starch composition when rice are cooked in water?
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Cooking rice in water leads to various changes in starch composition. The addition of hydrocolloids like guar gum, xanthan gum, and sodium alginate during cooking increases retrograded starch content, affecting texture and starch digestion rates . Cooking rice with vegetable oils such as cocoa butter or rapeseed oil alters resistant starch content and starch hydrolysis rates . Variations in starch pasting properties among different rice cultivars are influenced by molecular composition and structural features, impacting swelling, solubility, gelatinization, retrogradation, and hydrolytic resistance properties . Cooking methods affect starch, amylose, and sugar contents in rice, with starch content slightly increasing post-cooking and sugar content decreasing significantly . Parboiling rice at different temperatures causes changes in gelatinization temperatures and starch granule characteristics, impacting starch integrity and crystallinity .
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| Papers (4) | Insight |
|---|---|
2 Citations | Cooking rice in water leads to a slight increase (2.6 to 4.3%) in starch content compared to uncooked rice, with no significant difference observed among different cooking methods. |
| Not addressed in the paper. | |
7 Citations | Cooking rice in water leads to starch retrogradation, increased hardness due to retrograded starch, decreased adhesiveness and springiness, denser microstructure, and higher starch digestion rate compared to hydrocolloid-cooked rice. |
01 Jul 2022 | Cooking rice in water without added oils results in a lower resistant starch content (0.19% d.b.) compared to rice cooked with cocoa butter (0.70% d.b.), as per the study. |
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