In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments

Improvement in nutritional attributes of rice using superheated steam processing

“…The structural changes induced by hot air processing may rigidify the starch granules, which were then less susceptible to the digestive enzymes. Consistent with this, both heat-moisture treated waxy rice starch (Zeng, Ma, Kong, Gao, & Yu, 2015) and germinated brown rice (Chung, Cho, Park, Kweon, & Lim, 2012) showed a significant increase in SDS percentage at the concomitant reduction of RDS percentage. In the case of SS processing, the hydrogen bonds between starch chains are disrupted by partial gelatinization as evidenced by the decreased relative crystallinity and ratio of 1047 cm −1 /1022 cm −1 in SS-LMR starch (Fig.…”

Changes in starch structures and in vitro digestion characteristics during maize (Zea mays L.) germination

“…Frias, Fornal, Ring, and Vidal‐Valverde () reported an increase in the digestibility of starch after germination of lentils. Chung, Cho, Park, Kweon, and Lim () reported that the digestibility of starch after germination of brown rice also increased. The authors of the latter study speculated that the increase in starch digestibility during germination may be due to degradation of the starch by amylolytic enzymes.…”

Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

“…This observation may be attributed to the enzymatic activity that had occurred in the sorghum malt during the malting process whereby the starch molecules were degraded (Juhasz et al, 2005;Xu et al, 2012). Consequently, the degraded starch structure (particularly amylose structure) resulted in reduced final viscosity due to minimized aggregation of the amylose molecules in the gelatinized paste during cooling (Chung et al, 2012). It had also been observed that the exhibition of final viscosity in a gelatinized paste is as a result of the aggregation of the amylose molecules in the paste (Miles et al, 1985).…”