Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice
Kale, S.J. | Jha, S.K. | Jha, G.K. | Sinha, J.P. | Lal, S.B.
An attempt was made to determine the qualitative changes in basmati rice (Pusa Basmati 1121, PB1121) during soaking at 40°C to 80°C. Soaking temperature had significant effect (α = 0.01) on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%, 27.26%, 8.79% and 2.56%, respectively, but differences in these traits were observed after soaking. Amylose to amylopectin ratio (Am/Ap) decreased from 0.59 to 0.52 (soaked at 80°C). Crude fibre and crude ash contents increased after soaking. The mineral composition (K, P, S, Ca, Mg, Mn, Fe, Cu and Zn) in soaked rice was found to be 16.46% higher than un-soaked rice at the same degree of polishing. Glycemic index of un-soaked rice was found to be 58.41, but decreased to 54.31 after soaking at 80°C. Pasting properties, scanning electron microscope images, and X-ray diffractograms suggested partial gelatinization of starch in the temperature range of 60°C to 80°C. Based on qualitative changes in rice (apparent amylose content, Am/Ap ratio and crystallinity rate), it was concluded that intermediate soaking temperatures (60°C to 70°C) would be useful for soaking of PB1121.
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