Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry

Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR

“…Flores-Morales et al (2012) reported that the band at 1,743 cm -1 was identified as the ester carbonyl group. Thygesen et al (2003) and Derycke et al (2005) reported that the amylose could form complex with the lipids.…”

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

“…(33,55,73) Technical variations in the classical method include parboiling, (75,76) shear-less heating of an amylose/ligand/diluent mixture at elevated temperature (up to 140 ºC ), (77) and autoclaving. (78) Tufvesson et al (56,57) and Rajesh et al (69) demonstrated that heating starch/ligand/water mixtures in a DSC can also be used for V-amylose preparation.…”

“…During rice parboiling for complex formation, the rice variety has significant impact on the complex yield. (76) V-amylose formed by starches isolated from different wheat varieties show different degrees of crystallinity, thermal melting temperatures, and enthalpies of complex dissociation. (102,103) The influence of the variety or starch type on the yield of amylose-lipid complexes most likely results from the different rates of starch granule penetration by the ligands (lipids) due to differences in granule microstructure, including the presence or absence of surface pores/channels on the granule.…”

“…V-amylose complexes are readily formed at low (25%) and intermediate (40%) moisture conditions, while high moisture contents (66% w/w) seem to inhibit complex formation and crystallization. (76) At lower moisture contents (36-64 %, wet basis), water is suggested to be necessary as plasticizer during Vamylose formation. (106) Increased water content probably hinders the system from attaining the activation energy required for complex formation.…”

Effect of rice cooking methods on postprandial glycaemic response, satiety and palatability, and chewed particle size distribution

“…The role of the parboiling and cold storage in relation to reduced glycaemic response may be explained by the considerably higher proportion (approximately 30% higher) of RS in reheated parboiled rice than in freshly cooked medium-grain white rice reported in an in vitro experiment [12]. Parboiling pre-treatment and cold storage preparation method are associated with specific changes to the physico-chemical properties of the rice (i.e., rice starch retrogradation that increased the amylopectin and amylose crystallisation) and thus reduced the starch digestibility [27] and glycaemic responses [28]. It is suggested that cold storage significantly increased the amylose and amylopectin crystallisation [10] and enhanced its resistance to digestion [11] although the difference in the glycaemic trajectory for parboiled rice between fresh and reheated was not statistically significant.…”