PRODUCING CITRIC-RICE FROM MOLLED-RICE ORYZA SATIVA L. AND CITRIC ACID

Abstract

For functional food application, a number of studies on improvement of slowly digestible starch and resistant starch in granular starches from various starch sources have been reported. In this study, a one-level factorial design was used to evaluate the significant producing parameters in achieving citric-rice, which can be cooked and used as a new dietary food, from molled rice Oryza sativa L. and citric acid. Soaking and heat-drying technique were employed using distilled water. The independent parameters were citric acid concentration (1%–8%), soaking time (15-60 minutes), and drying temperatures (40-60^oC). The decreasing of the solubility and the swelling power of starch in the citric-rice compared to the native rice could be clearly noted. Also, the cooked-rice made from the citric-rice was more glutinous and softer than that made from the native rice, using traditional cooking method. The characteristics of the citric-rice produced from molled rice Oryza sativa L. and citric acid were significantly affected by acid concentration, soaking  time and drying temperature, both in uncooked or cooked form.