Glycemic response to brown rice treated by different drying media

Rattanamechaiskul, Chaiwat; Soponronnarit, Somchart; Prachayawarakorn, Somkiat

doi:10.1016/j.jfoodeng.2013.08.022

Cited by 39 publications

(29 citation statements)

References 21 publications

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“…All samples displayed a typical A-type crystalline pattern of cereal starches with two individual peaks at 15°and 23°and an unresolved doublet peak at 17°and 18°( 2θ) (Fig. 3A) (Rattanamechaiskul, Soponronnarit, & Prachayawarakorn, 2014). Moreover, an additional peak at 2θ = 20°was identified in SS-LMR starch, indicating the formation of V-type crystalline in SS-LMR starch (Rattanamechaiskul et al, 2014).…”

Section: 5mentioning

confidence: 87%

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Improvement in nutritional attributes of rice using superheated steam processing

McClements

Chen

et al. 2016

Journal of Functional Foods

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Section: 5mentioning

confidence: 87%

“…3A) (Rattanamechaiskul, Soponronnarit, & Prachayawarakorn, 2014). Moreover, an additional peak at 2θ = 20°was identified in SS-LMR starch, indicating the formation of V-type crystalline in SS-LMR starch (Rattanamechaiskul et al, 2014). The relative crystallinities of LMR, HA-LMR, SS-LMR and WMR were 36.6%, 35.7%, 33.0% and 36.7% respectively.…”

Section: 5mentioning

confidence: 92%

Improvement in nutritional attributes of rice using superheated steam processing

McClements

Chen

et al. 2016

Journal of Functional Foods

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“…Individual enzymes such as human and porcine salivary α‐amylase, porcine pancreatic α‐amylase, porcine pepsin and invertase, fungal α‐amyloglucosidase as well as enzymes from porcine pancreas (pancreatin) and enzymes from rat intestine (rat intestinal acetone powder) have been used for in vitro starch digestibility assays. Detection systems such as colourimeter, polarimeter, gas chromatography and glucometer are used to detect end point glucose concentration. In vitro starch digestion assays differ by duration, digestive enzyme, digestion steps and pH .…”

Section: Introductionmentioning

confidence: 99%

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

2019

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Rice grain as the staple food for more than half the global population provides 20% of global human calorie requirements. Starch digestion rate is an important consideration for rice consumers who are concerned about health, particularly those with diabetes. Understanding the effect of rice grain composition on starch digestion may assist the growing and processing of rice for preferred eating quality and starch digestibility. Amylose content is regarded as the key determinant of rice starch digestibility, however, starch digestibility differs between rice varieties with similar amylose content indicating the possible role of non‐starch components in determining rice starch digestibility. The current understanding of the role of starch and non‐starch compounds in determining rice starch digestion has been reviewed here. Starch digestion rate is dependent upon starch granule size, starch crystallinity, amylose content and amylopectin chain length and non‐starch components such as fibre, protein, lipid and polyphenols. Non‐starch components may complex with starch and inhibit starch digestion by affecting starch properties or by producing a protective layer around starch or by having antagonistic effects on digestive enzymes. Hydrothermal processing of rice can alter the effects of starch and non‐starch components on starch digestion.

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“…[36] The change of the transition temperature of the second peak depended on drying temperature; the transition temperature of the second peak was higher when the drying temperature increased. Similarly, Rattanamechaiskul et al [37] reported the significant effect of the drying temperature on the transition temperature of the second peak.…”

Section: Thermal Analysismentioning

confidence: 84%

Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

et al. 2014

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In this work, germination method, germination time, and drying temperature were investigated for their effects on gammaaminobutyric acid (GABA) and starch digestibility. The germination method and germination time influenced the GABA and dietary fiber contents as well as starch and glucose, but both factors did not provide a faster hydrolysis of starch for germinated brown rice because of the dietary fiber. When the germinated samples were dried by a hot-air fluidized bed dryer at 130 or 150 C, the GABA content was not decreased and the amylose-lipid complexes occurred. Dissociation temperature of the complexes was given in a range of 100-117 C, which was lower than that of complexes in the non-germinated paddy. Thus, the amylose-lipid complexes in the germinated samples obtained at high temperature lost some crystalline structure when cooked by the boiling method. The corresponding rate of starch hydrolysis or glycemic index of the germinated samples changed insignificantly from that of the shade-dried germinated sample or non-germinated brown rice which was dried in shade.

show abstract

Glycemic response to brown rice treated by different drying media

Cited by 39 publications

References 21 publications

Improvement in nutritional attributes of rice using superheated steam processing

Improvement in nutritional attributes of rice using superheated steam processing

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

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