Patents
This invention recites a process for preparation of slow carbohydrate digestibility rice suitable for diabetics. The process consists of steeping of rough or brown rice in excess water to raise its moisture content, steaming at atmospheric or higher pressures, exposing the steamed material at its natural moisture level to less than 20 °C or sub zero temperature, drying and milling to about 3 to 6% degree of polish. The rice thus prepared is ready-to-cook and the cooked rice will have the texture comparable to normal rice. Exposing the steamed rice to cold/ subzero temperature, induces micro-structure level reorganization of starch leading to slow digestibility of its carbohydrates. The process does not involve any chemical treatment and only involves physical treatment and it also improves the nutritional quality of rice. The process permits use of any type of paddy including freshly harvested, high moisture, and also the paddy that is highly susceptible to breakage during milling. It can be adopted at household to industrial level. Although the rice is more suitable for consumption as staple food by the diabetics and population at risk, it can be readily consumed by any healthy human also.