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

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.