Formulating low glycaemic index rice flour to be used as a functional ingredient

Srikaeo, Khongsak; Arranz-Martínez, Pablo

doi:10.1016/j.jcs.2014.10.002

Cited by 12 publications

(8 citation statements)

References 29 publications

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“…Amylose content is often used to predict the starch digestion rate, blood glucose, and insulin responses to rice. Starchy foods that are rich in amylose content are associated with lower blood glucose levels and slower emptying of the human gastrointestinal tract compared to those with low levels of amylose [27].…”

Section: Resultsmentioning

confidence: 99%

Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Raungrusmee

Anal

2019

Foods

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The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.

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Section: Resultsmentioning

confidence: 99%

Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Raungrusmee

Anal

2019

Foods

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“…[10] Total and reducing sugars were determined by HPLC method. The gross food energy value was estimated using equation (1);…”

Section: Preparation Of Low Glycemic Index Rice Flourmentioning

confidence: 99%

“…The recent transition in human lifestyle, decreased physical activity, and consumption of high energy and carbohydrate diet have increased the incidence of obesity and insulin resistance, particularly among Asians. [1] This transition may render Asian populations more susceptible to the adverse effects of high intakes of white rice as rice has been a staple food in Asian populations for many years. [2] Frequent consumption of high GI carbohydrate and high-calorie foods has been implicated with higher risks of heart disease, obesity, cancer, type-2 diabetes, and other chronic diseases.…”

Section: Introductionmentioning

confidence: 99%

“…Production of low GI rice flour shall serve as a base for development of such products. [1] Reducing starch content or altering the starch digestibility are the key factors for the production of low GI rice flour. [7] It is speculated that the digestibility, physicochemical, and several other properties of low GI rice flour may get changed during its preparation through enzymatic hydrolysis.…”

Section: Introductionmentioning

confidence: 99%

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In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis

Amin

Naik

Hussain

et al. 2018

International Journal of Food Properties

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“…In addition, low GI rice noodles were developed by Srikaeo and Arranz-Martinez [96] by using fortified rice flour enriched with amylose and resistant starch. Another research conducted by Srikaeo and Sangkhiaw [97] found that GI value of the rice noodles could be lowered to 51.84 (low GI food) by replacing tapioca starch with high amylose maize starch at 60% level in processing of rice noodles.…”

Section: Effects Of Resistant Starch Fortification On Glycaemic Indexmentioning

confidence: 99%

Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research

Ho¹,

Wong²

2020

Chemical Properties of Starch

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Resistant starch is a functional food ingredient that can resist enzymatic digestion in the small intestine and fermentation in large intestine. Resistant starch has many benefits to human health by promoting a balanced blood sugar and beneficial gut bacteria. This review highlighted the sources of different exotic fruit starch, such as banana, jackfruit, cempedak, durian, and breadfruit. The functional properties of these exotic fruit resistant starches were covered in this review. The effect of resistant starch on glycaemic index of food was revealed. This review also discussed on the applications of resistant starch in the production of food products and their effects on food quality. The provided information through the overall review could especially benefit the food industry in producing functional food products with great consumer acceptability.

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Formulating low glycaemic index rice flour to be used as a functional ingredient

Cited by 12 publications

References 29 publications

Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis

Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research

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