Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating

Li, Jiangtao; Han, Wenfang; Xu, Jianfei; Xiong, Shanbai; Zhao, Siming

doi:10.1002/star.201300208

Cited by 42 publications

(19 citation statements)

References 25 publications

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“…Thermal radiation occurs in the MC, while the conduction takes place during BW or RC procedure. This results in a greater swelling and smaller gaps between granulates of rice starch heated by microwave and thus higher starch digestibility as suggested by Li et al (2014). Hence, it is advisable to cook rice with the aid of a MC when accelerated starch digestion is in favor.…”

Section: In Vitro Starch Digestibilitymentioning

confidence: 96%

“…However, there are only few papers dealing with the influence of thermal processing of the rice grains on their starch digestibility (Tamura, Singh, Kaur, & Ogawa, 2016). For example, Khatoon and Prakash (2006) who studied the nutritional quality of microwave and pressure cooked rice found that the amount of hydrolyzed starch did not differ significantly among cooking methods used, while Li, Han, Xu, Xiong, and Zhao (2014) observed higher starch digestibility of microwaved rice compared to that heated in conductive way.…”

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confidence: 99%

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The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)

Chmiel

Saputro

Kusznierewicz

et al. 2017

J Food Process Preserv

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This study investigated changes in the phenolic composition, total antioxidant activity (TAA) and starch digestibility in white and brown rice due to three different cooking procedures, and subsequent reheating of cooked rice after storage. Among the analyzed samples, brown rice showed the highest TAA and phenolic content (622.5 mg/kg DW). All cooking methods resulted in significant decrease of phenolic content and TAA of rice (p < 0.05). The greatest loss was observed after processing in rice cooker, which reduced phenolic content of both brown and polished rice by ∼30% and ABTS radical‐scavenging activity by 20 and 28%, respectively. In general, the levels of polyphenols and TAA of cooked rice tended to further decline after storage and reheating, but to a much lesser extent when rice was prepared using microwaves. The application of in vitro digestion system disclosed that the microwave cooking resulted in the highest starch digestibility among cooking methods used. Practical applications Rice is one of the most commonly consumed staple foods worldwide. Scientific and epidemiological studies have showed that their phytochemicals exhibit antioxidant, anti‐inflammatory, antihypertensive and chemopreventive effects. Therefore, their high consumption, easy availability throughout the year and use as an additive to meat and high‐fat foods may make rice, especially in the form of whole grains, potentially important chemopreventive component of the diet. The appropriate cooking procedure of rice is crucial for preservation of bioactive compounds as well as digestion of starch and thus duration of the glycemic response. Preferably, this study is focused on the evaluation of the effect of cooking methods on the health‐related quality of rice. The results provide practical advice that the consumption of freshly cooked rice ensures its highest nutritional quality, while rice microwaving is recommended both when cooked rice will be reheated after storage (e.g., in restaurants) and accelerated starch digestion is in favor.

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Section: In Vitro Starch Digestibilitymentioning

confidence: 96%

mentioning

confidence: 99%

The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)

Chmiel

Saputro

Kusznierewicz

et al. 2017

J Food Process Preserv

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show abstract

“…This effect of microwave cooking is suggested to be due to a greater heat penetration of the microwave energy. However, after storage the microwave cooked rice and the pound cake both had a lower starch digestibility as a result of increased RS3 compared to freshly baked products .…”

Section: Influence Of Cereal Food Processing Technologies On Starch Dmentioning

confidence: 93%

“…Microwave cooking can increase the starch digestibility of cereal foods such as baked pound‐type cake and freshly cooked rice when compared to conventional baking and cooking. This effect of microwave cooking is suggested to be due to a greater heat penetration of the microwave energy.…”

Section: Influence Of Cereal Food Processing Technologies On Starch Dmentioning

confidence: 99%

Developments in modulating glycaemic response in starchy cereal foods

2014

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One cause of obesity and related diseases like type-2 diabetes is overconsumption of cereal foods with readily available carbohydrates, resulting in hyperglycaemia and ultimately insulin resistance. A strategy to combat this is to modulate glycaemic response through starchy cereal foods that have low glycaemic index (GI) because their starch is less available to digestion. In cereals, many factors can limit accessibility of amylase to the starch. Of these, intact pieces of endosperm, high levels of oat or barley β-glucan and high amylose starch are probably the most important. Starch accessibility in cereal foods is also greatly affected by processing. Heat-moisture thermal processing at low moisture above glass transition temperature, but below gelatinization temperature is probably the most effective processing technology to reduce starch availability. Formation of starch-lipid complexes also appears promising. Whole grain (milled whole kernel) cereal foods are intrinsically low GI but may have a long-term role in preventing obesity and type 2 diabetes through their phytochemicals, particularly polyphenols. A novel approach is to structure starchy cereal foods to deliver their carbohydrate at the distal end of the gastrointestinal tract to trigger the ileal and colonic brakes feedback systems so as to enhance satiety and hence decrease energy intake.2

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“…In traditional rice cooking, the energy is transmitted from outside to inside, while in microwave heating, the energy is transmitted from the centre to the edge (Li, Han, Xu, Xiong & Zhao, 2014). It was also reported that a panel had equal preference for microwave-cooked rice varieties and rice cooked via the more traditional methods (Khatoon & Prakash, 2007).…”

Section: Cooking Methodsmentioning

confidence: 99%

Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

Li¹

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In recent years, consumer preferences have shifted towards better-quality rice, particularly towards varieties with good eating quality. Texture is an extremely important attribute for cooked rice and has been used as an indicator for consumer acceptance. Cooked rice texture is affected by a wide range of factors, such as the amylose content, postharvest processing, the milling ratio, the cooking method, etc., but the actual molecular reasons for the texture of cooked rice grains are still unclear. Since texture has been defined as a multidimensional characteristic that only humans can perceive, define, and measure, sensory descriptive analysis is a useful tool for characterizing texture properties of cooked rice. However, the cost associated with training and maintaining a descriptive panel has prompted many researchers to evaluate less costly and less time-consuming approaches. The overall objectives of this thesis are to explore the molecular mechanisms for the hardness and stickiness of cooked rice grains, increase understanding of the human textural perception of cooked rice, and develop an improved instrumental method to evaluate and/or predict the texture of cooked rice.The first chapter of this thesis reviews current understanding of the texture of cooked rice, which involves the factors affecting rice texture, the evaluation methods for cooked rice texture, and the scientific questions generating from the literature review and associating to the overall objectives of this thesis.In chapter 2, statistically and causally meaningful relationships are established between starch molecular structure (the molecular size distribution of whole (branched) starch and the chain length distribution of debranched starch) and texture (hardness and stickiness) of cooked rice grains. The amounts of amylose chains with degree of polymerization (DP) 100-20000, and of long amylopectin chains, positively correlate with hardness, while amylopectin chains with DP<70 and amylose molecular size both show negative correlations with hardness (p<0.05).There is also a significant negative correlation between stickiness and the amounts of long amylopectin chains (p<0.01). For rices with similar amylose content, the amount of amylose chains with DP 1000-2000 positively correlates with hardness while size negatively correlates with hardness (p<0.05). This indicates for the first time that, regardless of amylose content, rice varieties with smaller amylose molecular sizes and with higher proportions of

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Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating

Cited by 42 publications

References 25 publications

The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)

The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)

Developments in modulating glycaemic response in starchy cereal foods

Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

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