In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice

Thuengtung, Sukanya; Niwat, Chutamat; Tamura, Masatsugu; Ogawa, Yukiharu

doi:10.1016/j.fbio.2017.12.014

Cited by 31 publications

(21 citation statements)

References 47 publications

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“…Al-Saeedi & Hossain (2017) obtiveram teor de compostos fenólicos totais de 15,3 mg GAE/100g pela extração com metanol, em grãos de arroz vermelho. Thuengtung et al (2018), extraíram e quantificaram os compostos fenólicos totais do amido de arroz vermelho em 3 variedades, no qual variou de 20 a 40 mgGAE/100g de amido, é perceptível que na extração do amido muitos compostos fenólicos são perdidos no processamento. Goffman e Bergaman (2002) quantificaram os fenólicos solúveis de 320 genótipos de arroz integral de acordo com a cor do pericarpo, onde obtiveram valores que variaram de 29 a 583,0 mgGAE/100g para as linhagens roxa e vermelha, para arroz de coloração marrom esse parâmetro variou de 25 a 286,0 mgGAE/100g e para grãos de pericarpos mais claros foram encontrados valores de 23 a 62 mgGAE/100g.…”

Section: Resultsunclassified

Composição físico-químicas de cookies adicionados de resíduos do arroz vermelho

Almeida¹,

Santos²,

Pereira³

et al. 2020

RSD

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1 Composição físico-químicas de cookies adicionados de resíduos do arroz vermelho Physicochemical composition of cookies added from red rice waste Composición físico-química de galletas añadidas a partir de residuos de arroz rojo Resumo O presente artigo tem como objetivo obter a farinha do resíduos do arroz vermelho (FRAV) e aplicar na elaboração um biscoito tipo cookie, além de caracterizar e avaliar o efeito da adição desta farinha sobre as suas características físico-químicas. O resíduo do arroz vermelho foi obtido na extração do amido sendo submetido ao processo de secagem a 50 °C por 8h e caracterizado quanto aos parâmetros físico-químicos e de compostos bioativos. Os biscoitos foram elaborados em 3 formulações (0, 50 e 100%) de farinha do resíduo do arroz vermelho, sendo determinado a sua composição físico-química. A farinha do resíduo do arroz vermelho (FRAV) apresentou baixo teor de umidade e atividade de água, além disso, também apresenta elevados teores de compostos fenólicos totais e atividade antioxidante. A adição da farinha do resíduo do arroz vermelho na elaboração dos biscoitos tipo cookies proporcionou uma redução nos valores de umidade, atividade de água, cinzas, lipídeos e pH; e aumento nos valores de proteínas, fibras e carboidratos apresentando características adequadas ao consumo. Palavras-chave: Antocianinas; Compostos fenólicos; Produtos de panificação. AbstractThe present article has as objective obtain the red rice residue flour (FRAV) and to apply in the elaboration a cookie type cookie, besides to characterize and to evaluate the effect of the addition of this flour on its physicochemical characteristics. The red rice residue was obtained in the extraction of the starch and was submitted to the drying process at 50 °C for 8h and

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Section: Resultsunclassified

Composição físico-químicas de cookies adicionados de resíduos do arroz vermelho

Almeida¹,

Santos²,

Pereira³

et al. 2020

RSD

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“…However, no significant difference in the RS content (%) was found between the cooking methods ( p > 0.05), but there was an outstanding difference observed among the rice cultivars ( p < 0.05) (Table ). The three pigmented rice cultivars examined, contain different amounts of amylose (%), with cooked Hom Nin and Red Hommali cultivars having higher amylose contents (%) than cooked Kum Luempua cultivar (Thuengtung, Niwat, Tamura, & Ogawa, ). Generally, a high amylose (linear starch polymers) content promoted internal cross‐linking through hydrogen bonds, which are involved in the re‐crystallization process of rice after cooking and cooling, leading to an increase in the RS content (Singh et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, in comparison, less exterior layer disruption of cooked rice using an electric steamer could preserve a greater amount of total starch. However, no significant difference in the RS content (%) was found between the cooking methods (p > 0.05), but there was an outstanding difference observed among the rice cultivars (p < 0.05) ( (Thuengtung, Niwat, Tamura, & Ogawa, 2018). Generally, a high amylose (linear starch polymers) content promoted internal cross-linking through hydrogen bonds, which are involved in the re-crystallization process of rice after cooking and cooling, leading to an increase in the RS content .…”

Section: Starch Attributes Of Cooked Ricementioning

confidence: 92%

Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

Thuengtung

Matsushita

Ogawa

2019

J Food Process Engineering

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The influence of two types of cooking method, that is, steam‐cooking and microwave‐cooking, on the morphological structure, starch fractions, and starch digestibility of cooked Thai pigmented rice (three cultivars) was examined. The relationship between starch hydrolysis and change in X‐ray diffraction (XRD) pattern, including the change of crystallinity degree during in vitro digestion, was also investigated. The results indicated that the cooked rice morphological structure and starch hydrolysis rate during in vitro digestion was varied by the cooking method. All non‐waxy rice cultivars exhibited Vh‐type crystallinity, whereas, no crystalline peak was detected in the waxy rice cultivar. However, the XRD pattern and crystallinity degree of steam‐cooked rice were dramatically changed after simulated small intestinal digestion for 360 and 480 min when compared with microwave‐cooked rice. Moreover, steam‐cooked rice showed a significantly lower percentage of equilibrium starch hydrolysis than that of the microwave‐cooked rice. Practical applications Rice attributes and change of crystallinity in XRD pattern during in vitro digestion have found to correlate with rice starch digestibility, which varied depending on rice cooking methods. Steam‐cooking could enhance the degree of crystallinity during in vitro digestion, which would affect to retard rice starch digestion. This finding is interesting for the consumer on the selection of the optimized cooking process that promotes a healthier effect.

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“…In vitro assays have been widely used due to their ability to simulate conditions in the gastrointestinal tract using only digestive enzymes; additionally, these assays require less time to perform and are associated with lower costs compared to in vivo techniques (Thuengtung, Niwat, Tamura, & Ogawa, 2018). However, Tamura, Singh, Kaur, and Ogawa (2016) have recently reported that the in vitro digestibility of cooked rice should be evaluated in the grain form, whereby the rice maintains its structural characteristics, as this factor directly affects the digestion time.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, Thuengtung et al. (2018) evaluated the in vitro starch digestibility of pigmented rice and reported an increase in the content of phenolic compounds during the intestinal phase, while the anthocyanin contents are reduced. However, there are no studies reporting the effects of drying on the release of these compounds during digestion.…”

Section: Introductionmentioning

confidence: 99%

Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds

Lang

Lindemann

Göebel

et al. 2020

Journal of Food Science

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This study evaluated the influence of different fluidized‐bed drying temperatures (20, 60, and 100 °C) on the cooking properties, in vitro starch digestibility, and phenolic bioaccessibility of black rice. The results indicated that the formation of fissures in the grains dried at or above 60 °C reduced the physical integrity of the grains after cooking, increasing the starch digestion and the rehydration ratio, and reduced the cooking time, the hardness and adhesiveness. Due to the higher digestibility of grains dried at higher temperatures, an increase in the bioaccessibility of ferulic acid, which was previously associated with the polysaccharides, was observed. Caffeic acid was the only phenolic compound whose levels decreased when the drying temperature increased. At high temperatures and in the gastric phase, cyanidin chalcones were formed due to the deglycosylation of cyanidin‐3‐O‐glucoside. Practical Application The results of this study provide information to the food industry about the effects of different fluidized‐bed drying temperatures on the rice structure after cooking and that, consequently, affect the availability of bioactive compounds after digestion and the glycemic index of black rice.

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In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice

Cited by 31 publications

References 47 publications

Composição físico-químicas de cookies adicionados de resíduos do arroz vermelho

Composição físico-químicas de cookies adicionados de resíduos do arroz vermelho

Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds

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