Effect of Steaming Time on Degradation of Sugar and Starch Content in Short, Medium and Long Grain Rice

Nur Sharmira  Sahar; So’bah   Ahmad; Syaiful  Osman

doi:10.37934/fsat.3.1.4251

Authors

Nur Sharmira Sahar School of Industrial Technology, Food Science and Technology Program, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
So’bah Ahmad School of Industrial Technology, Food Science and Technology Program, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
Syaiful Osman School of Physics and Materials Studies, Materials Science and Technology Program, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia

DOI:

https://doi.org/10.37934/fsat.3.1.4251

Keywords:

Steaming duration effects , glucose and starch reduction in rice, short-,medium and long-grain rice analysis

Abstract

Excessive consumption of sugar- and starch-rich foods poses health risks, necessitating strategies to reduce these components in staple foods like rice. This study evaluates the impact of steaming durations on sugar (glucose) and starch reduction in short-, medium- and long-grain rice. Using phenol-sulphuric and iodine techniques, the results indicate that steaming for 135 minutes achieves the greatest reduction, with short-grain rice showing the highest percentage decrease in glucose (26.75 %) and starch (37.75 %), followed by medium and long-grain rice. Extended steaming (180 minutes) led to a slight increase in sugar and starch levels due to saturation. The lowest final sugar and starch concentrations were observed in long-grain rice (2.324 g/L glucose and 2.200 mg/ml starch). These findings highlight steaming as an effective method to lower sugar and starch levels in rice, offering health benefits for individuals and potential applications in food processing industries.