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Effect of Microwave and Infrared Heating Process on Increasing Resistant Starch type 3 and Reducing Glycemic Index in RD 43 Rice


Paper Type 
Contributed Paper
Title 
Effect of Microwave and Infrared Heating Process on Increasing Resistant Starch type 3 and Reducing Glycemic Index in RD 43 Rice
Author 
Nattarat Techanet, Arthitaya Kawee-ai, Natcha Laokuldilok and Niramon Utama-ang
Email 
niramon.u@cmu.ac.th
Abstract:

     This study aimed to investigate the effect of microwave and infrared heating on increasing the resistant starch content (RS) and reducing glycemic index (GI) of RD 43 rice (Oryza sativa L.). First, in the microwave heating process, the sample was heated by microwave power at 400–800 W for 15–45 s. It was found that rice heated at 600 W had the highest RS (0.41 ± 0.09%) and the lowest predicted glycemic index (pGI) (52.38 ± 0.26). In terms of time, heating for 30 s caused the highest RS (0.40 ± 0.14%) and heating for 30 and 45 s caused the lowest pGI (52.70 ± 0.39 and 52.82 ± 0.30, respectively). A higher RS was obtained under microwave heating at 600 W for 30 s (0.44 ± 0.01%) and 45 s (0.50 ± 0.05%) and a lower pGI was obtained under microwave heating at 600 W for 15 s (52.23 ± 0.11) and 30 s (52.31 ± 0.23). Second, in the infrared heating process, the sample was heated by infrared power at 400–800 W for 120–180 s. The result showed that the effect of power and time had signifi cant effects on digestible starch (DS), total starch (TS), RS and pGI. The infrared heating at 600 W for 150 s caused a higher RS (0.45 ± 0.16%) and lower pGI (50.4 ± 0.57) and that the TS, DS and RS were not signifi cantly different (p < 0.05). These fi nding might be a useful tool to produce the low GI rice, which provided a benefi cial nutrients and health.

Start & End Page 
364 - 376
Received Date 
2021-10-18
Revised Date 
2022-02-22
Accepted Date 
2022-02-23
Full Text 
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Keyword 
microwave heating, infrared heating, resistant starch, glycemic index, Oryza sativa L.
Volume 
Vol.49 No.2 (March 2022)
DOI 
https://doi.org/10.12982/CMJS.2022.040
Citation 
Techanet N., Kawee-ai A., Laokuldilok N. and Utama-ang N., Effect of Microwave and Infrared Heating Process on Increasing Resistant Starch type 3 and Reducing Glycemic Index in RD 43 Rice, Chiang Mai J. Sci., 2022; 49(2): 364-376. DOI 10.12982/CMJS.2022.040.
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Chiang Mai Journal of Science

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