Effect of Drying Temperature on Qualities of Brown Glutinous Rice
Brown glutinous rice (BGR) has lower quality in term of textural property than white brown rice (WGR). This
problem affects the popularity of product. Drying temperature is very important parameter affecting the textural properties of
BGR. It provides the better textural properties because of the modification of starch granules. The high drying temperature
caused the large pin holes in the starch granules, leading to higher water uptake and solid loss, resulting in the lower hardness
and higher stickiness of BGR. It also decreased the pasting properties of BGR. However, the high drying temperature did not
show up the difference of GI value between dried BGR and reference BGR. More importantly, sensory analysis results
revealed that the overall acceptability of cooked dried BGR was higher than that of cooked reference BGR and not different
with compared to the reference WGR.
Index Terms—Glutinous rice, Fluidized bed, Glycemic index, Textural property.