Impact of the degree of cooking on starch digestibility of rice – An in vitro study

Tamura, Masatsugu; Singh, Jaspreet; Kaur, Lovedeep; Ogawa, Yukiharu

doi:10.1016/j.foodchem.2015.03.127

Cited by 98 publications

(59 citation statements)

References 29 publications

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“…Figure shows the changes in the digestion of starch in homogenized cooked rice samples submitted to various cooking procedures during the simulated in vitro digestion. Throughout the course of simulated gastric digestion (up to 120 min; G‐120), no starch hydrolysis was observed, which was attributed to the absence of amylases in the gastric juice and is consistent with the results of previous studies (Tamura et al, ).…”

Section: Resultssupporting

confidence: 91%

“…The gastric phase samples (G‐30 and G‐120), intestinal phase sample (I‐30) and intestinal phase samples (I‐60, I‐90, and I‐120) were diluted 5, 50, and 100 times, respectively with purified water. Then, the glucose released during digestion was determined based on the protocol from Sigma‐Aldrich applied by other researchers (Tamura et al, ) and expressed as hydrolyzed starch during the amount of time elapsed. Detailed procedure of the glucose assay is outlined in http://onlinelibrary.wiley.com/doi/10.1111/jfpp.13383/suppinfo.…”

Section: Methodsmentioning

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: Resultssupporting

confidence: 91%

Section: Methodsmentioning

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

“…In simulated gastric digestion stage (G‐stage), almost 0% of starch hydrolysis was found due to the absence of amylases in pepsin solution. The hydrolysis pattern during the G‐stage agreed well with several previous works . The starch of intact rice sample obtained from sun‐drying treatment showed relatively higher hydrolysis rate compared with the hot‐air drying process.…”

Section: Resultssupporting

confidence: 88%

“…However, starch digestion is a significant metabolic response following the intake of starch‐rich foods; therefore, it is essential to introduce slowly digested carbohydrates for the dietary management and control of blood glucose level in metabolic disorders . Moreover, the consumption of large amounts of high glycemic index (GI) food can be lead to many health problems such as obesity, diabetes and cardiovascular disease …”

Section: Introductionmentioning

confidence: 99%

Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non‐waxy long‐grain rice (Oryza sativa L.)

Donlao

Ogawa

2016

J Sci Food Agric

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“…parboiling, kilning and drying), prior to cooking (Rashmi & Urooj, 2003;Odjo et al, 2015;Tosh & Chu, 2015;Tamura et al, 2016). The prominent ones are rice and maize, as well as porridges or gruels that could have undergone minimal heat-moisture treatments (e.g.…”

Section: Boilingmentioning

confidence: 99%

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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Impact of the degree of cooking on starch digestibility of rice – An in vitro study

Cited by 98 publications

References 29 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.)

Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non‐waxy long‐grain rice (Oryza sativa L.)

Cereal processing and glycaemic response

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