biostudies-literatureWang ZKey R&D Program of Jiangsu Provincethe Fundamental Research Funds for the Central UniversitiesNational Natural Science Foundation of Chinathe National Key R&D Program of China626https://www.ebi.ac.uk/biostudies/studies/S-EPMC11854516biostudies-literatureUnknown14(4)This study aimed to investigate the effect of superheated steam treatment on the cooking and eating quality of rice, and further explore the effect of superheated steam treatment on the structure, gel properties, and rheological behavior of rice starch. After superheated steam treatment, the optimal cooking time of rice was effectively reduced by 26.9%, and the taste value of rice was significantly improved, from 78.45 to 84.20, when treated at 155 °C for 10 s. Superheated steam treatment significantly reduced the amylose and protein content, and increased the average particle size of rice starch. Compared with the control, the enthalpy change (ΔH) in the superheated steam treatment rice starch decreased notably from 6.53 to 5.28 after treatment, the relative crystallinity of the starch waFoods (Basel, Switzerland)Effect of Superheated Steam Treatment on Rice Quality, Structure, and Physicochemical Properties of Starch.PMC118545162022YFF1100503-2JUSRP622010BE2019395BE2021359-232072263JUSRP221034Li JLi TXiao ZZhang XWang ZYe JWang LfalseEffect of Superheated Steam Treatment on Rice Quality, Structure, and Physicochemical Properties of Starch.This study aimed to investigate the effect of superheated steam treatment on the cooking and eating quality of rice, and further explore the effect of superheated steam treatment on the structure, gel properties, and rheological behavior of rice starch. After superheated steam treatment, the optimal cooking time of rice was effectively reduced by 26.9%, and the taste value of rice was significantly improved, from 78.45 to 84.20, when treated at 155 °C for 10 s. Superheated steam treatment significantly reduced the amylose and protein content, and increased the average particle size of rice starch. Compared with the control, the enthalpy change (ΔH) in the superheated steam treatment rice starch decreased notably from 6.53 to 5.28 after treatment, the relative crystallinity of the starch wa2025-01-01T00:00:00Z2025 Feb2025-04-03T23:32:37.935Z2025-04-03T23:32:37.935ZS-EPMC118545164000206910.3390/foods14040626