Effects of different edible oils on in vitro starch digestibility and physical properties of rice starch and rice flour

Abstract

SummaryAmylose has the ability to form inclusion complexes with lipids and is resistant to enzymatic hydrolysis. This research aimed to explore the impacts of different healthy edible oils, i.e., coconut oil (CO), rice bran oil (RO), palm oil (PO), and soybean oil (SO) on the in vitro starch digestibility and physical properties of rice starch and rice flour. Each edible oil (10% w/w) was transferred to rice starch and rice flour and cooked at 95 °C for 8 min. The contents of rapidly digestible starch and resistant starch in both cooked rice starch and rice flour were reduced and increased, respectively, by the addition of all edible oils, especially the CO and PO. The cooked rice starch and rice flour with added CO and PO had higher melting temperatures and dissociation enthalpies of the amylose‐lipid complex (ALC) and V‐type crystalline order than those with RO and SO inclusion. The results suggest that the high amounts of saturated fatty acids in CO and PO favor the formation of stable ALC, which limits the starch digestibility of cooked rice starch and rice flour. ALC products could be used as an alternative functional food ingredient to improve our health.

Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application

“…While the cellulose content of control samples produced using rice flour was determined to be the lowest, the starch content was identified as the highest. Pinyo et al (2024) reported in their study that rice flour has a high starch content [ 40 ].…”

Impact of Oil Addition on Physicochemical Properties and In Vitro Digestibility of Extruded Pineapple Stem Starch

“…The amylose-lipid complex is resistant to enzymatic hydrolysis and has been proposed as a new source of resistant starch (type 5) [ 17 ]. Palm oil and coconut oil, as edible oils with a high content of saturated fatty acids, promote the formation of a stable amylose-lipid complex in the form of a single-helical inclusion complex, which limits the starch digestibility of cooked rice starch and rice flour [ 18 ]. These oils are also said to have various health benefits, such as reducing visceral adiposity and plasma glucose levels and lowering cholesterol levels [ 19 , 20 , 21 ].…”