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Pulsed electric field (PEF) is one of the emerging technologies that has been applied in many aspects of the food industry. This study examined the impacts of a PEF on the cooking quality, physicochemical properties, nutritional factors, and in vitro protein and starch digestion of two varieties of rice, including Jasmine 105 (white non-glutinous rice) and San Pa Tong 1 (white glutinous rice). Response surface methodology (RSM) and a three-level, three-factor Box–Behnken design were employed to assess the effects of the pulse number, electric field strength, and frequency on cooking time. The findings demonstrated that the number of pulses was a crucial factor influencing cooking time. Under optimal conditions (3347–4345 pulses, electric field strengths of 6–8 kV/cm, and frequencies ranging from 6 to 15 Hz), the rice cooking time was significantly reduced by 40–50% (p < 0.05) when compared to a conventional method. Moreover, PEF-treated rice showed a significant enhancement in in vitro protein and starch digestibility (p < 0.05), as well as retained a higher content of rapidly digestible starch. These results suggested that PEF treatment is a promising green technology for producing a novel quick-cooking rice with an improved eating quality. [ABSTRACT FROM AUTHOR]

• Pigmented rice universally presents low and medium GI values. • Dietary fiber and resistant starch cause increasing gut fermentation. • Bioactive compounds cause structural modifications of starch. • Bioactive compounds exhibit inhibitory properties against key digestive enzymes. • The complexes of starch-macronutrients cause the low starch hydrolysis. This review explores the health-promoting properties of pigmented rice, focusing on its unique ability to promote slow starch digestion and improve blood sugar regulation. While the impact of slow starch digestibility is widely acknowledged, our current understanding of the underlying mechanisms remains insufficient. Therefore, this review aims to bridge the gap by examining the intricate factors and mechanisms that contribute to the low starch hydrolysis of pigmented rice to better understand how it promotes slower starch digestion and improves blood sugar regulation. This paves the way for future advancements in utilizing pigmented rice by enhancing our understanding of the mechanisms behind low starch hydrolysis. These may include the development of food products aimed at mitigating hyperglycemic symptoms and reducing the risk of diabetes. This research broadens our understanding of pigmented rice and facilitates the development of strategies to promote health outcomes by incorporating pigmented rice into our diets. [ABSTRACT FROM AUTHOR]

In this study, organic red Jasmine rice flour (RJF) is mixed with guar gum (GG), with carboxymethyl cellulose (CMC), and with xanthan gum (XG) at 0.0% (control), 0.2%, and 0.4%, respectively. They are all subjected to noodle formation. The results showed that XG increased the peak and breakdown viscosities of RJF (p < 0.05), while GG and CMC improved the setback viscosity (p < 0.05). Final viscosity is induced by the use of hydrocolloids (p < 0.05). The conclusion temperature and gelatinization enthalpy of RJF increased remarkably by using GG and CMC (p < 0.05). The use of GG (0.2%) give the highest values with respect to the textural properties of the rice noodles, including the tensile strength (47.25 g) and extensibility (16.02 mm). In contrast, it notably decreased cooking loss (p < 0.05). These parameters are determined to have the highest acceptability (5.70) in the noodle (p < 0.05). The total phenolic content and anitioxidant activities of the rice noodle are not affected by using hydrocolloids (p > 0.05). Guar gum, carboxymethyl cellulose, and xanthan gum (at levels of 0.2% and 0.4%) could improve some qualities (texture and cooking properties) of noodle that prepared by organic red Jasmine rice flour because they could modify pasting and also thermal properties of the flour. Besides, the hydrocolloids had no effect on total phenolic contents and antioxidant activities of rice noodle. [ABSTRACT FROM AUTHOR]