Impact of processing techniques on the glycemic index of rice

Sivakamasundari, S.; Suriyamoorthy, Priyanga; Moses, J.A.; Anandharamakrishnan, C.

doi:10.1080/10408398.2020.1865259

Cited by 27 publications

(26 citation statements)

References 203 publications

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“…To meet consumer requirements, extend the shelf life, and increase product diversity, a variety of processing techniques have been applied in oat products. Different levels of processing may cause a change of nutritional composition and physical structure, thus greatly affecting the glycemic response in humans (Figure 3) [65]. Processes commonly applied in oats include preparatory treatments (e.g., milling and rolling), heat treatment using raw oats, and biological treatment (e.g., fermentation) [66,67].…”

Section: Processing Of Oats and Effects On Gimentioning

confidence: 99%

Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

Zhang

Dong

et al. 2021

Foods

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The desire for foods with lower glycemic indices has led to the exploration of functional ingredients and novel food processing techniques. The glycemic index (GI) is a well-recognized tool to assess the capacity of foods to raise blood glucose levels. Among cereal crops, oats have shown the greatest promise for mitigating glycemic response. This review evaluated decades of research on the effects of oat components on the GI level of oat-based foods with specific emphasis on oat starch, β-glucans, proteins, and phenolics. The effects of commonly used processing techniques in oats on GI level, including heating, cooling, and germination were also discussed. In addition, the GI of oat-based foods in various physical formats such as whole grain, flakes, and flour was systematically summarized. The aim of this review was to synthesize knowledge of the field and to provide a deeper understanding of how the chemical composition and processing of oats affect GI, thereby further benefiting the development of low-GI oat foods.

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Section: Processing Of Oats and Effects On Gimentioning

confidence: 99%

Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

Zhang

Dong

et al. 2021

Foods

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“…For example, milling can alter the food structure and increases the glycemic response 68 . Processing techniques have significant impact on the GI of foods 114 . Semi‐refined flour showed a low level of anti‐nutrients and increased mineral bioaccessibility 54 .…”

Section: Effect Of Processing On Nutrient Bioavailabilitymentioning

confidence: 99%

Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes

et al. 2021

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Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti‐nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non‐starch polysaccharides‐glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti‐nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.

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“…Its consumption is associated with a rise in blood glucose levels and is classified as a high-glycemic index (GI) food (Miller et al, 1992). Therefore, various attempts have been made to alter the GI properties of rice and rice products (Sivakamasundari et al, 2021) to improve the effects on human health.…”

Section: Introductionmentioning

confidence: 99%

“…Meanwhile, because rice is cooked for consumer consumption, producing heatstable RS should also be considered. High temperatures during hot-air drying or parboiling have been suggested as methods for increasing the RS content in cooked rice (Sivakamasundari et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice

Kim

Jeong

Bae

et al. 2022

Journal of Food Science

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The effects of immersion time on the physicochemical properties and resistant starch (RS) formation of malic acid-treated rice were investigated. Malic acid treatment decreased the frequency of cracks within the rice kernel. The color (lightness) was significantly affected by the immersion time, reflecting the browning of rice. The degree of substitution gradually increased with the immersion time and reached a plateau after 12 h, and the intensity of the C=O bond peak detected in the Fourier-transform infrared spectroscopy showed a similar trend. However, the crystallinity of rice decreased as the immersion time increased, which was confirmed by the X-ray diffraction and thermal transition properties.A gradual increase in RS was observed as the immersion time and DS increased, ranging from 44.5% to 73.3%, reaching a maximum after 12 h of immersion. Therefore, 12 h was determined to be the optimal immersion time for maximizing RS content. This information about the structural characteristics and heat-stable properties of malic acid-treated rice in starch digestion can be used to develop a low-digestible food ingredient and lead to further application of the study. K E Y W O R D Simmersion time, malic acid, resistant starch, rice kernel Practical Application: This study reported the preparation and physicochemical properties of malic acid-treated resistant starch with different immersion times. This information could contribute to the structural characterization of resistant starch and the development of low-calorie processed rice products.

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Impact of processing techniques on the glycemic index of rice

Cited by 27 publications

References 203 publications

Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes

Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice

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