Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice

Kale, Sakharam; Jha, S. K.; Jha, Girish Kumar; Sinha, J. P.; Lal, Sundeep

doi:10.1016/j.rsci.2015.09.002

Cited by 79 publications

(46 citation statements)

References 23 publications

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“…During soaking, grains swell and increase in size as their components bind water, grain components leach into the soak water, availability of certain components is enhanced, and starch crystallinity reduces, amongst others (Sopade et al, 1992;Kale et al, 2015;Hassani et al, 2016). Apart from grain types, varieties and components, these changes depend on soaking time and temperature, and additives in the soak water (Sopade et al, 1992;Carmona- (2008) Garc ıa et al, 2007; Kale et al, 2015;Hassani et al, 2016). An increase in soaking time or temperature increases grain moisture (Sopade et al, 1992), and during hot soaking, starch is gelatinised in addition (Miah et al, 2002;Kale et al, 2015).…”

Section: Soakingmentioning

confidence: 99%

“…Apart from grain types, varieties and components, these changes depend on soaking time and temperature, and additives in the soak water (Sopade et al, 1992;Carmona- (2008) Garc ıa et al, 2007; Kale et al, 2015;Hassani et al, 2016). An increase in soaking time or temperature increases grain moisture (Sopade et al, 1992), and during hot soaking, starch is gelatinised in addition (Miah et al, 2002;Kale et al, 2015). Grains need to be soaked for enough time for moisture to diffuse into the grain core for a desirable product (Han & Lim, 2009).…”

Section: Soakingmentioning

confidence: 99%

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Cereal processing and glycaemic response

Sopade

2016

Int J of Food Sci Tech

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Summary Cereals are processed into diverse products using techniques that range from thermal to biotechnological, with different degrees of mechanical and pressure effects, in various moisture systems. Amongst others, cereal processing gelatinises starch, influences its digestibility and modulates glycaemia, and this review concentrates on recent developments on how cereal processing conditions affect these properties. In vitro and in vivo starch digestions are discussed, so also are types of digestible starches and glycaemic indices (GIs) of cereal products. Modelling of in vitro starch digestograms and estimated GIs of processing effects are highlighted. Extrusion moisture of and fermentation time‐dependent acidity in cereal products reduce GIs, and their lipid components can enhance amylose–lipid complexation to reduce starch digestibility. Cereal types and varieties differ in starch characteristics, micronutrients, amylase inhibitors and nonstarch components. This review explores how these endogenous factors, in association with exogenous factors, can assist in combining cereal processing conditions for desirable glycaemic outcomes.

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Section: Soakingmentioning

confidence: 99%

Section: Soakingmentioning

confidence: 99%

Cereal processing and glycaemic response

Sopade

2016

Int J of Food Sci Tech

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“…It is a main source of carbohydrate and provides proteins, fibers, vitamins, and minerals [3]. Generally, rice provides the bulk of daily calories for more than half the people throughout the world [1,4].…”

Section: Introductionmentioning

confidence: 99%

Ethnic and traditional Iranian rice-based foods

Karizaki

2016

Journal of Ethnic Foods

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a b s t r a c t Q 2Iranian national cuisine is very diverse and nutritious. A rice-based diet is commonly used by all people throughout the country. The current work aimed at documenting the ethnic and traditional rice-based foods prepared and consumed in Iran. The data were collected by individually interviewing people from 15 cities in five districts of Iran (north, south, west, east, and central parts), as well as searching literature and scientific sources. A list of 100 ethnic and traditional rice-based foods of Iranian cuisine is presented in three categories: main meals, soups/pottages, and sweets/ desserts.

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“…Numerous investigations specified that rice bran is highly rich in γ-oryzanol which is a combination of triterpene alcohols, sterols and ferulic acid esters (Gul et al, 2015). Nutritional Composition of Rice: Rice is rich in carbohydrates, vitamins and minerals such as calcium, iron, niacin, thiamine, riboflavin, vitamin D and fiber and is highly nutritional in nature (Table 1) (Halvorsen et al, 2002;Anjum et al, 2007;Umadevi et al, 2012;Kale et al, 2015). Moreover, it does not contain any fat, cholesterol or gluten and the nutritional value of husked rice is greater than that of polished rice or milled rice (Rahman et al, 2006).…”

Section: Different Varieties Of Rice With Medicinal Propertiesmentioning

confidence: 99%

Rice Grain, a Rich Source of Natural Bioactive Compounds

Das¹

2017

PAKJAS

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Rice, which is the most cultivated crop worldwide, is mainly grown as a staple food. Thousands of rice varieties are cultivated; however, their nutritional and medicinal values have not been thoroughly investigated. Rice grain is rich in various bioactive compounds such as phenolic compounds, phytosterols, gallic acid, polycosanol, oryzanol, tocopherol, tocotrienols and ferulic acid. Furthermore, several types of rice and their byproducts are effective for treatment of a number of deteriorating diseases including dysentery, cancer, diabetes and heart disease. Therefore, the present review was conducted to highlight different varieties of rice and their medicinal potentials along with the nutritional composition, bioactive compounds and nutraceutical potentials of rice grain. The integral information combining rice natural bioactive compounds with disease treatment provided herein will be useful for development of drugs for the treatment of various diseases using the rice-derived bioactive compounds.

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Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice

Cited by 79 publications

References 23 publications

Cereal processing and glycaemic response

Cereal processing and glycaemic response

Ethnic and traditional Iranian rice-based foods

Rice Grain, a Rich Source of Natural Bioactive Compounds

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