Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains

Tamura, Masatsugu; Saito, Yukari; Saito, Takahiro; Kobayashi, Hideaki; Mikami, Akifumi; Sasahara, Yoshimasa

doi:10.1016/j.fhfh.2023.100150

Cited by 4 publications

(2 citation statements)

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“…Lipids exhibit the potential to inhibit water absorption in rice and induce α-starch shortage during cooking. A previous study reported no significant difference in moisture between EMF-cooked rice and that prepared using regular cooking methods 11) as well as increased moisture content upon starch gelatinization 33) ; thus, incomplete starch gelatinization seems unlikely. Moreover, the rice grains were soaked in water sufficiently in this study, and we detected no significant differences in the taste score between the two test food types.…”

Section: Discussionmentioning

confidence: 88%

“…Lysolecithin has been widely used as an emulsifier. Emulsified formulation (EMF) comprising lysolecithin and canola oil can penetrate rice grain better than canola oil and considerably reduce the adhesiveness compared with canola oil 11,12) . Therefore, it is suggested that a combination of lysolecithin and vegetable oil can mediate the postprandial blood glucose increase effectively.…”

Section: Introductionmentioning

confidence: 99%

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Assessing the Postprandial Glycemic Response to Japonica Rice (<i>Oryza sativa</i> L. cv. Koshihikari) with a Small Amount of Lysolecithin and Canola Oil in Japanese Adult Men: a Double-blind, Placebo-controlled, Crossover Study

Kawada,

Kobayashi,

Mikami

et al. 2024

J. Oleo Sci.

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jjocs carbohydrates is remarked.Regarding the grain, the consumption of whole and refine grains is negatively and positively correlated with the risk of T2D 3) . Additionally, white rice has been reported to have a high GI, risk factor for T2D 4) . Hence, whole grain consumption has been widely recommended for preventing T2D 5) . However, it is difficult to regularly consume rice as a whole grain due to historical cuisine practices and strong cultural roots. In fact, rice is a staple food of more than 50％ of the global population, and the current global milled Abstract: A double-blind, placebo-controlled, crossover trial was performed to analyze the effects of a small amount of lysolecithin and canola oil on blood glucose levels after consuming japonica rice. Overall, 17 Japanese adult men were assigned to consume 150 g of normally cooked japonica rice (placebo group) and 150 g of japonica rice cooked with 18 mg of lysolecithin and 1.8 g of canola oil (treatment group); these lipids were added as emulsified formulation (EMF) for stability and uniformity. Subsequently, blood samples were collected before and 30, 45, 60, 90, and 120 min after consuming test foods. There was no significant difference in blood glucose, insulin, and triglyceride levels between the groups. However, a stratified analysis of 11 subjects with body mass index (BMI) ≥ 22 revealed that blood glucose levels were significantly lower after 30 min in the treatment group than in the placebo group (p = 0.041). Through in vitro digestibility test, the rice sample of the treatment group was observed to release significantly less glucose within 20 min than that in the placebo group rice. These results suggest that the combination of a small amount of lysolecithin and canola oil modulated the increase in postprandial blood glucose levels induced by the intake of cooked japonica rice in adult men with BMI ≥ 22. This clinical trial was registered with the University Hospital Medical Information Network (UMIN) Center, (UMIN000045744; registered on 15/10/2021).

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Section: Discussionmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%