| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 107 === Recently, the production of rice is not change significantly, consumption of rice in Taiwan is declining. Increasing the rice consumption with diversifying rice products is an important issue. Literatures has recognized brown rice to have higher nutrition value than white rice. Brown rice has some disadvantages, such as longer cooking time, higher phytic acid content reduce minerals bioavailability and firm texture. Brown rice yields lower digestibility than white rice and is classified as medium or high GI food. Literatures report parboiled rice has higher head rice yield and nutritional value, and lower GI value. This study was to understand the parboiling effect on the physicochemical properties, cooking properties and digestibility of brown rice. The results showed the color of rice was altered from white to amber after parboiling, and was darker with increasing steaming time. Brown rice (Br) (10.57 mg/g) had more phytic acid than white rice (Wr) (8.30 mg/g). The phytic acid contents of Pr15 (steam 15 min) and Pr60 (steam 60 min) were decrease to 9.60 and 9.72 mg/g respectively. Br, Pr10 (steam 10 min), Pr15 and Pr60 has lower water uptake ratio, lower solids loss, shorter kernel size and lower volume expansion ratio, especially in parboiled brown rice. Pr10, Pr15 has higher hardness and lower adhesiveness than Br and Wr. The eGI value of Br (88.70) is similar to the parboiled brown rice (85.82-86.64). Resistant starch content of Br, Pr15 and Pr60 (11.72-15.14%) are higher than Wr (3.21%). However, slow digestible starch content are increased with increasing steaming time during parboiling process.
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