Research on the digestibility of glutinous rice starch based on high hydrostatic pressure technology

Abstract

Glutinous rice was a traditional Chinese crop, made from glutinous rice dumplings, rice cakes and so on by the national favorite. However, glutinous rice itself contains up to 98% amylopectin, so it is difficult to be digested and absorbed in the human stomach. Moreover, traditional food processing technology cannot improve the digestibility of glutinous rice starch. As a new type of food processing technology, high hydrostatic pressure technology had prominent advantages in food sterilization, modification, extension of shelf life, etc. Therefore, it was undoubtedly a new innovation to use high hydrostatic pressure technology to improve the digestion and absorption rate of glutinous rice.