Impact of structural characteristics on starch digestibility of cooked rice

Tamura, Masatsugu; Singh, Jaspreet; Kaur, Lovedeep; Ogawa, Yukiharu

doi:10.1016/j.foodchem.2015.04.019

Cited by 113 publications

(48 citation statements)

References 28 publications

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“…Many factors have been described in the literature as associated with the variability in starch digestibility, such as protein and lipid interactions, presence of antinutrients, enzyme inhibitors, botanical source, food processing, physiochemical properties, particle size, amylose/amylopectin ratio and the presence of lipid–amylose complexes . In addition, the effect of cooked rice structure on starch digestibility was also reported by Tamura et al , and it was found that the starch hydrolysis rate of homogenized cooked rice was higher than in the intact grain cooked rice. Among various factors, food processing is an important factor affecting the rate of starch digestion .…”

Section: Introductionmentioning

confidence: 76%

“…In vitro digestibility with a two‐stage model to simulate gastric and intestinal digestion of cooked rice was used in this study. The chemical conditions of the digestion process followed Tamura's method . Briefly, pepsin from porcine gastric mucosa (activity of 800–2500 U mg −1 protein; Sigma Aldrich, St Louis, MO, USA) (0.24 g) was dispersed in 50 mL gastric fluid buffer (adjusted to pH 1.20) by magnetic stirring for 10 min.…”

Section: Methodsmentioning

confidence: 99%

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Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non‐waxy long‐grain rice (Oryza sativa L.)

Donlao

Ogawa

2016

J Sci Food Agric

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Section: Introductionmentioning

confidence: 76%

Section: Methodsmentioning

confidence: 99%

Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non‐waxy long‐grain rice (Oryza sativa L.)

Donlao

Ogawa

2016

J Sci Food Agric

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“…The key determinants of the postprandial blood glucose response are the amount, rate and extent of carbohydrate digestion [4], insulin secretory response [5] and gastric emptying [6,7]. The extent of digestion, and thus the glycaemic response, are determined by the particle size of the food, the cooking method, the size of the mouthful, the extent of chewing and digestion that takes place in the mouth, and the physical and chemical properties of the starch [8,9]. …”

Section: Introductionmentioning

confidence: 99%

Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution

Venn

et al. 2017

Nutrients

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Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured over 120 min after consumption of 140 g of rice. The three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 °C. All rice was served warm at 65 °C. Chewing time was recorded. Results: incremental area under the curve (iAUC) of the control rice, freshly cooked medium-grain white rice, was the highest: 1.7-fold higher (1.2, 2.6) than reheated parboiled rice (p < 0.001) and 1.5-fold higher (1.0, 2.2) than freshly cooked parboiled rice (p = 0.001). No significant difference in postprandial glycaemic response was observed between freshly cooked and reheated parboiled rice samples (p = 0.445). Chewing time for 10 g cold-stored parboiled rice was 6 s (25%) longer and was considered more palatable, visually appealing and better tasting than freshly cooked medium-grain (all p < 0.05). Conclusions: For regular consumers of rice, reheating cooked rice after cold storage would lower the dietary glycaemic load and, in the long term, may reduce the risk for type 2 and gestational diabetes. More trials are needed to identify the significance.

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“…Incomplete chewing and high cell integrity can cause resistant structures in grains that may hinder the digestive enzyme action (Tamura, Singh, Kaur, & Ogawa, ). According to Ghasemlou, Mohammad, Gharibzahedi, and Emam‐Djomeh (), well‐cooked common beans exhibit a loss of rigidity and middle lamella with a concomitant release of starch granules from the damaged cells.…”

Section: Resultsmentioning

confidence: 99%

Cowpea storage under nitrogen‐modified atmosphere at different temperatures: Impact on grain structure, cooking quality, in vitro starch digestibility, and phenolic extractability

Lindemann

Lang

Ferreira

et al. 2019

J Food Process Preserv

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Cowpeas were stored for 12 months under a nitrogen‐modified atmosphere at 15, 20, and 25°C. Cowpeas analyzed immediately, without subjection to the storage period, constituted the initial sample. Long‐term storage promoted changes in the cooking characteristics of the cowpeas as a result of a rigidized cotyledon structure. Hardened cowpeas exhibited lower percentages of starch hydrolysis. Even under nitrogen‐modified storage, the higher temperatures of 20 and 25°C favored the structural alterations that hampered the enzymatic digestion of starch. The changes were minimal at 15°C, indicating that the combination of a nitrogen‐modified atmosphere and the indicated temperature not only most accurately maintained the coat color, but also provided the best glucose release results. The storage period and the cooking procedure reduced the free phenolic and proanthocyanidin content of the cowpeas, regardless of the applied storage conditions. Increases in the extractability of bound phenolics were observed, regardless of the storage conditions. Practical applications Results of the present study contribute to the understanding of the effects of the storage conditions on the cooking and nutritional quality of cowpeas and may help the cowpea production chain to adopt proper technologies in order to guarantee a constant supply of high‐quality cowpeas to consumers from the developed and developing countries. The color, physicochemical properties, and starch digestibility were considered in the determination of the quality of stored cowpeas.

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Impact of structural characteristics on starch digestibility of cooked rice

Cited by 113 publications

References 28 publications

Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non‐waxy long‐grain rice (Oryza sativa L.)

Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non‐waxy long‐grain rice (Oryza sativa L.)

Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution

Cowpea storage under nitrogen‐modified atmosphere at different temperatures: Impact on grain structure, cooking quality, in vitro starch digestibility, and phenolic extractability

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