Eating Quality and In Vitro Digestibility of Brown Rice Improved by Ascorbic Acid Treatments

ABSTRACT: The effects of ascorbic acid treatment alone and in combination with degreasing or hydrothermal treatment on eating quality and in vitro digestibility of brown rice were explored for improving poor mouthfeel and low digestibility, and the improvement mechanism was investigated. The results indicated that the texture of cooked brown rice was significantly improved by degreasing combined with ascorbic acid hydrothermal treatment; the hardness and chewiness decreased to the level of polished rice; the stickiness increased three times of the cooked untreated brown rice; and the sensory score and in vitro digestibility were significantly enhanced from 68.20 and 61.37% to 83.70 and 79.53%, respectively. In addition, the relative crystallinity and water contact angle of treated brown rice were re

SUBMITTER: Wei Q 

PROVIDER: S-EPMC10000754 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature