The effects of dual modification with ultrasound and annealing treatments on the properties and glycemic index of the thai glutinous rice cultivar ‘rd6’.
Glutinous rice is a popular food and an important source of carbohydrate, especially
in the North and North-Eastern areas of Thailand. However, glutinous rice can be considered
unhealthy because it has a high glycemic index (GI=75-92), which makes it unsuitable for
people suffering with type II diabetes. Therefore, a method of processing glutinous rice that
reduces its GI could make it a more acceptable food and more suitable for diabetics.
Ultrasound, which applies mechanical waves with a frequency above 16 kHz, and annealing
(ANN), which is a hydrothermal treatment, have both been successfully used to modify starch.
Ultrasound impacts starch granules and can change molecular structure and properties. ANN
can reduce starch hydrolysis and improve its relative crystallinity, which affected its thermal
properties. Therefore, the combination of ultrasound and ANN treatments were investigated to
determine their effects on the glycemic index of the Thai glutinous rice cultivar ‘RD6’. Samples
of ‘RD6’ were treated with ultrasound, at 100% amplitude, for 15 min followed by storage at
4oC for 24 h and then exposed to ANN at 45, 50 or 55oC. The samples were then evaluated for
their pasting properties (pasting temperature, pasting viscosity, breakdown, final viscosity and
setback), gelatinization properties, starch hydrolysis and glycemic index. All the pasting
properties of the ‘RD6’ samples that treated with ultrasound and ultrasound plus ANN had
significantly (p<0.05) increased levels of all compared to the untreated samples (control). These
treatments also significantly (p<0.05) increased onset temperature and gelatinization enthalpy,
particularly the ANN at the higher temperatures (50 and 55oC). In addition, ultrasound plus
ANN significantly (p<0.05) decreased starch hydrolysis and promoted a decrease in their
glycemic index from (76.78-77.62) as compared to the control (84.14) and ultrasound alone
(80.71), but none of these treatments reduced glycemic index to below 70, which is ranked as
high.
Keywords
glutinous rice, ultrasound treatment, annealing, and glycemic index
INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY
Published by : Association of Agricultural Technology in Southeast Asia (AATSEA) Contributions welcome at : http://www.ijat-aatsea.com
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