The Resistant Starch, Undigestible Energy and Undigestible Protein Contents of Raw and Cooked Milled Rice

Eggum, B. O.; Juliano, B. O.; Perez, Consuelo M.; Acedo, E.F.

doi:10.1006/jcrs.1993.1043

Cited by 66 publications

(52 citation statements)

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“…The low content of resistant starch in the samples is supportive hereof. It ranged from 0.2% in TP to 1.6% in PP and corroborated other studies on resistant starch in rice (Muir & O'Dea, 1993;Eggum et al, 1993b).…”

Section: Discussionsupporting

confidence: 90%

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

Larsen

Rasmussen

Rasmussen³

et al. 2000

Eur J Clin Nutr

101

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Objective: To study the in¯uence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility. Design: Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast. Setting: Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark. Results: All three rice samples elicited lower postprandial plasma glucose response (NP: 335 AE 43; TP: 274AE 53; PP: 231 AE 37 mmola1*180 min.; means AE s.e.m.) than white bread (626 AE 80; P`0.001), within rice samples PP tended to be lower than NP (P 0.07). The glycaemic indices were: NP: 55 AE 5, TP: 46 AE 8 and PP: 39 AE 6, and lower for PP than NP (P`0.05). The insulin responses were similar for the three rice meals, which were all lower than that to white bread (P`0.001). Differential scanning calorimetry showed the presence of amylose ± lipid complexes in all rice samples and of retrograded amylopectin in PP. Amylose retrogradation was not detected in any of the rice samples. Conclusions: All rice test meals were low-glycaemic in type 2 diabetic subjects. There was no effect of TP on glycaemic index, whereas PP reduced the glycaemic index by almost 30% compared to NP.

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Section: Discussionsupporting

confidence: 90%

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

Larsen

Rasmussen

Rasmussen³

et al. 2000

Eur J Clin Nutr

101

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“…Previous works have shown that RS is positively correlated with amylose content [4,[9][10][11][12][13][14]. Hu et al [15] identified a high-amylose rice cultivar with low paste viscosity profiles (peak, hot paste, and cool paste) but high in RS.…”

Section: Introductionsupporting

confidence: 42%

“…RS also a showed significant inverse relationship with BD. The positive linear correlation between RS and AM has been reported in previous works [4,[9][10][11][12][13][14]. On the other hand, A similarity map based on score and loading plots for PC1 and PC2 is shown in Fig.…”

Section: Discussionmentioning

confidence: 47%

Relationship of cooked‐rice nutritionally important starch fractions with other physicochemical properties

et al. 2010

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Sixteen rice cultivars representing five cytosine-thymine repeat (CT n ) microsatellite genetic marker groups were analyzed for their cooked rice nutritionally important starch fractions (NISFs, which include rapidly digestible (RDS), slowly digestible (SDS), and resistant starch (RS)), basic grain quality indices (apparent amylose (AM), crude protein (CP), alkali spreading value (AS), and gel consistency (GC)), pasting characteristics, and thermal properties. Chemometric tools (bivariate correlation, principal component analysis, multiple linear regression, and partial least squares regression) were used to establish the association of NISF with other milled rice physicochemical properties. CT 11 was generally associated with high percentages of RS and SDS, and a low percentage of RDS. CT 14 was associated with low SDS; whereas, CT 17 and CT 18 were associated with low RS. The CT 20 cultivars were similar to CT 11 in SDS and RS; and to CT 14 , CT 17 , and CT 18 in RDS content. RDS, SDS, and RS were loaded on three different quadrants of the principal component similarity map. RDS was not significantly correlated with any of the physicochemical properties; whereas, SDS was positively correlated with GC. RS was positively correlated with AM, setback (SB) viscosity, total setback (TSB) viscosity, and peak gelatinization temperature; and negatively correlated with breakdown (BD) viscosity. Multivariate techniques indicated lack of robustness in predicting RDS and SDS as the models only explained <50% of the variance. More robust regression models were obtained for RS, explaining >60% of its variation. Basic grain quality indices explained NISF variations better than pasting and thermal properties.

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“…This new structure significantly lower starch digestibility with the consequent increasing of RS. According to our data, RS did not correlate to the amylose content as, instead, reported by Eggum et al (1993). However, other authors did not observe this correlation suggesting that factors such as the degree of cristallinity and other physicochemical properties are able to affect RS formation (Frei et al, 2003).…”

supporting

confidence: 41%

Nutritional and Physicochemical Characterisation of Italian Rice Flours and Starches

Acquistucci

Francisci

Bucci

et al. 2009

FSTR

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Six Japonica and three Indica rice samples were considered in this study. Total amino acid composition and protein digestibility were studied in relation to protein component while, amylose content, resistant and damaged starch were considered to assess starch characteristics. Results showed a comparable amino acid pattern and carbohydrate but different protein and starch digestibility. Due to the different botanical origin of samples, the amylose content raged between 15.5 and 25.2 g/100 g d. b. to whom corresponded a wide range of pasting temperatures determined by means of Differential Scanning Calorimetry. Principal Component Analysis, used to perform an exploratory data analysis, evidenced the contribution of some amino acids in recognising samples and this evidence could be usefully employed in breeding programs.Keywords: milled rice, nutrient availability, Italian rice, thermal analysis *To whom correspondence should be addressed. E-mail: acquistucci@inran.it IntroductionRice is the staple food for half of the world's population. It is currently the most rapidly growing food source in Africa. The rice proteins are rich in glutelins and have relatively high lysine content when compared to other grains. Rice is generally easily digested and absorbed by humans producing high glycemic response; however, genetic characteristics and technological processes can reduce the availability to the enzymic degradation so reducing the glycemic response (Casiraghi et al., 1993).There are more than 20 species of rice (Oryza genus) but only two species, O. sativa and O. glaberrima, offer an agriculture interest for humans. Among different varieties, there is a wide variability for grain shape, size, amyloseamylopectin content and endosperm colour and, although rice is cultivated worldwide (about 100.000 varieties), there is no universal rice quality attribute even though cooked rice texture represents one of the main quality factors. Concerning the nutritional properties, cultivar-specific differences in nutrients content, cultural practices as well as post harvest activities can be responsible for loss of nutrients. For this reason, nutrients content should be among the main criteria used in the selection of rice cultivars for use in areas of food insecurity (Fresco, 2005).Italy is the main rice producer in EU. However, Italian exporters have to face the increasingly competition of other rice exporting countries. Some difficulties for Italian rice exporters are due to the fact that traditionally cultivated rice types do not always suit the taste of the consumer from Central and Northern Europe: therefore, to meet customers' requirements, breeding programmes are in progress to produce indica-type varieties, long and not sticky, as an alternative to the so called Japonica-type (long or short but bold sized types) traditionally cultivated.The first goal of the present paper was to provide additional data on the physicochemical and nutritional properties of rice flours and corresponding starch of some Italian rice varieties i...

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The Resistant Starch, Undigestible Energy and Undigestible Protein Contents of Raw and Cooked Milled Rice

Cited by 66 publications

References 0 publications

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

Relationship of cooked‐rice nutritionally important starch fractions with other physicochemical properties

Nutritional and Physicochemical Characterisation of Italian Rice Flours and Starches

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