This article was the first to apply plasma high-temperature steam processing technology to the rice cooking process.Using in vitro simulated digestion technology, the study investigated the impact of the high-temperature steam method on the glycemic index of rice.This study screened appropriate rice varieties for implementing this technology and investigated the key mechanism for regulating the glycemic index (GI) of rice through this technology.Results indicated that plasma high-temperature steam treatment could reduce the in vitro blood glucose generation index of rice to a moderate GI level.Additionally, rice varietied with an amylose content of more than 15% exhibit better effects in reducing the estimated glycemic index (eGI).Compared to cooking rice in a regular electric rice cooker, rice treated with high-temperature steam plasma exhibited an increase in hardness and viscosity.The gelatinization characteristics indicated high peak viscosity, minimal breakdown, and a low gelatinization temperature.When observing the microstructure of two types of rice, it was common to find pores or cracks in the center of the rice treated with high-temperature steam plasma.This phenomenon may be attributed to the rapid increase in temperature during the cooking process, causing the rice to swell and resulting in hollowness.At the same time, the pores at the edges of the rice became more consistent and compact.The X-ray diffraction results did not show any difference in rice crystallinity between the two treatment methods.
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