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In the conditions of the increasing prevalence of diabetes, there is a growing demand for basic products with a low glycemic index. Japanese type rice is widely used in the preparation of popular dishes in Asian cuisine.
Nutritionally, Japanese type rice contains more fat compared to other varieties, which positively affects the production of starch-lipid compounds.
Recent studies have shown that the application of ultrasonic treatment can contribute to the incorporation of fats into starch molecules, potentially leading to the formation of V-shaped complexes. This is important given the increasing interest in increasing the benefits of starch-containing products by increasing the content of resistant starch.
Several methods have been developed to stimulate the synthesis of resistant starch, five types of resistant starch have been identified, and RS5 - a starch-lipid complex, is one of the known types.
Since these complexes are hydrolyzed by microorganisms in the colon, RS5 aids in postprandial glucose regulation.
The ability of linear starch to form complexes with lipids is due to its conversion into a helical structure, allowing fat molecules to interact with the starch core. Starch-lipid complexes with a straight chain are mainly formed due to hydrogen bonding and hydrophobic interactions.
The formation of V-shaped complexes can alter the properties of starch, such as limiting retrogradation, slowing down the aging process of linear starch. This modification prevents the recrystallization of branched starch, reduces its swelling, and increases stability before enzymatic hydrolysis.
Ultrasonic treatment is an economically advantageous, efficient, and simple method that can dissolve swollen starch, release linear amylose, improve fat dispersion in gelatinized starch, and promote the formation of amylose-lipid complexes.
A group of scientists from the Beijing University of Technology and Business selected five of the most common rice varieties in China for ultrasound treatment: Long Japonica 3013 (LJ3013), Ji Japonica 830 (JJ830), Ji Japonica 816 (JJ816), Ji Japonica 305 (JJ305), and Long Japonica 66 (LJ66). Samples were chosen at the physiological maturity stage and dried to a moisture level of 12 to 14%.
The aim of this study was to investigate the effects of ultrasound treatment on the texture and taste characteristics of Japanese rice to lay the foundation for the development of an important food product for diabetes treatment.
The study showed that ultrasound treatment leads to the breakdown of branched starch in cooked rice, promoting the release of more linear starch and its "unfolding." It also increases fat dispersion, facilitating the penetration of fats into the exposed starch spiral, leading to the formation of amylose and lipid complexes.
Ultrasonic treatment mainly impacts the hardness, adhesiveness, and chewiness of cooked rice in terms of texture. With increasing ultrasound treatment time, hardness and chewiness gradually increase, while adhesiveness decreases.
Additionally, ultrasound treatment enhances the release of pleasant key aromatic components that play an important role in forming the unique aroma of cooked rice, giving it sweet, floral, and nutty notes. The formation of cracks on the grain surface, caused by ultrasound treatment, facilitates water penetration into the grains during cooking, intensifying the release of aromatic compounds.
In conclusion, ultrasound treatment can be used to increase the content of resistant starch in cooked rice and positively impacts the taste characteristics of the cereal.
