Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents

The varieties of black rice with different amylose contents (waxy; medium-amylose: 16.03%; high-amylose: 27.14%) were parboiled and then evaluated for physicochemical and digestible properties. The color, crystalline structure, and swelling property of parboiled rice were analyzed, and the water mol...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Wei Zhang, Bei Cheng, Xuefeng Zeng, Qiuling Tang, Zaixi Shu, Pingping Wang
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-07-01
Subjects:	black rice parboiling crystalline structure cooking digestibility
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.934209/full