Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents

The aim of this study was to evaluate the effect of cooking temperature on the in vitro starch digestibility of four varieties of rice: Basmati, Calrose, Arborio and Bomba. Total starch, resistant starch and amylose contents were determined in raw and cooked samples. The in vitro kinetics of starch hydrolysis were also determined, and the hydrolysis and glycemic indexes were estimated. Both the initial amylose content and the cooking temperature had a significant influence on the resistant starch content. Rice cooked at 95ºC retained a higher resistant starch content than rice cooked at 100ºC. The in vitro study of starch hydrolysis showed that hydrolysis tended to be slower and less complete for rice with a higher amylose content and for rice cooked at a lower temperature. Cooking rice at 95ºC instead of 100ºC reduced the estimated glycaemic index by approximately 10% for the varieties tested.

REFERENCES (30)

AACC Approved Methods. 2000. American Association of Cereal Chemistry, 10th ed., St. Paul, Minnesota.

Google Scholar

Ahmed N., Tetlow I.J., Nawaz S., Iqbal A., Mubin M., Rehman M.S.N., Butt A., Lightfoot D.A., Maekawa M., Effect of high temperature on grain filling period, yield, amylose content and activity of starch Biosynthesis enzymes in endosperm of basmati rice. J. Sci. Food Agric., 2015, 95, 2237-2243.

Google Scholar

Al-Mssallem M.Q., Hampton S.M., Frost G.S., Brown J.E., A study of Hassawi rice (Oryza sativa L.) in terms of its carbohydrate hydrolysis (in vitro) and glycaemic and insulinaemic indices (in vivo). Eur. J. Clin. Nutr., 2011, 65, 627-634.

Google Scholar

AOAC Official Methods of Analysis. 1990. Association of Official Analytical Chemists, 15th ed.,Washington, DC.

Google Scholar

Champ M., Langkilde A.M., Brouns F., Kettlitz B., Le Bail-Collet Y., Advances in dietary fibre characterisation. 2. Consumption, chemistry, physiology and measurement of resistant starch; implications for health and food labelling. Nutr. Res. Rev., 2003, 16, 143-161.

Google Scholar

Chung H., Liu Q., Lee L., Wei D., Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloid., 2011, 25, 968-975.

Google Scholar

Goñi I., García-Alonso A., Saura-Calixto F., A starch hydrolysis procedure to estimate glycemic index. Nutr. Res., 1997, 17, 427-437.

Google Scholar

Han S.H., Lee S.W., Rhee C., Effect of cooking methods on starch hydrolysis kinetics and digestion resistant fractions of rice and soybean. Eur. Food Res. Technol., 2008, 227, 1315-1321.

Google Scholar

Hu P.S., Zhao H.J., Duan Z.Y., Zhang L.L., Wu D.X., Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents. J. Cereal Sci., 2004, 40, 231-237.

Google Scholar

10.

Kaur B., Ranawana V., Henry J., The glycemic index of rice and rice products: A review, and table of GI values. Crit. Rev. Food Sci. Nutr., 2016, 56, 215-236.

Google Scholar

11.

Leelayuthsoontorn P., Thipayarat A., Textural and morphological changes of Jasmine rice under various elevated cooking conditions. Food Chem., 2006, 96, 606-613.

Google Scholar

12.

Li H., Prakash S., Nicholson T.M., Fitzgerald M.A., Gilbert R.G., The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chem., 2016, 196, 702–711.

Google Scholar

13.

Lu S., Cik T., Lii C., Lai P., Chen H., Effect of amylose content on structure, texture and -amylase reactivity of cooked rice. LWT-Food Sci. Technol., 2013, 54, 224-228.

Google Scholar

14.

Meilgaard M., Civille G.V., Carr B.T., Sensory evaluation techniques. 2006, CRC Press Inc., Boca Raton, Florida.

Google Scholar

15.

Mestres C., Ribeyre F., Pons B., Fallet V., Matencio F., Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain. J. Cereal Sci., 2011, 53, 81- 89.

Google Scholar

16.

Meullenet J.F.C., Gross J., Marks B.P., Daniels M., Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell. Cereal Chem., 1998, 75, 714-720.

Google Scholar

17.

Miao W., Wang L., Xu X., Pan S., Evaluation of cooked rice texture using a novel sampling technique. Measurement, 2016, 89, 21–27.

Google Scholar

18.

Ranawana D.V., Henry C.J.K., Lightowler H.J., Wang D., Glycaemic index of some commercially available rice and rice products in Great Britain. Int. J. Food Sci. Nutr., 2009, 60, 99-110.

Google Scholar

19.

Reed M.O., Ai Y., Leutcher J.L., Jane J.L., Effects of cooking methods and starch structures on starch hydrolysis rates of rice. J. Food Sci., 2013, 78, H1076-H1081.

Google Scholar

20.

Sagum R., Arcot J., Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose. Food Chem., 2000, 70, 107-111.

Google Scholar

21.

Singh N., Kaur L., Sodhi N.S., Sekhon K.S., Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chem., 2005, 89, 253-259.

Google Scholar

22.

Srikaeo K., Sangkhiaw J., Effects of amylose and resistant starch on glycaemic index of rice noodles. LWT-Food Sci. Technol., 2014, 59, 1129-1135.

Google Scholar

23.

Syahariza Z.A., Sar S., Hasjim J., Tizzotti, M.J., Gilbert, R.G., The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains. Food Chem., 2013, 136, 742-749.

Google Scholar

24.

Tamura M., Singh J., Kaur L., Ogawa Y., Impact of the degree of cooking on starch digestibility of rice – An in vitro study. Food Chem., 2016, 191, 98-104.

Google Scholar

25.

Trinidad T.P., Mallillin A.C., Encabo R.R., Sagum R.S., Felix A.D.R., Juliano B.O., The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. Int. J. Food Sci. Nutr., 2013, 64, 89-93.

Google Scholar

26.

Varavinit S., Shobsngob S., Varanyanond W., Chinachoti P., Naivikul O., Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice. Starch-Stärke, 2003, 55, 410-415.

Google Scholar

27.

Yu S., Ma Y., Sun D-W., Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage. J. Cereal Sci., 2009, 50, 139-144.

Google Scholar

28.

Yun S.H., Matheson N.K., Estimation of amylose content of starches after precipitation of amylopectin by concanavalin-A. Starch-Stärke, 1990, 42, 302-305.

Google Scholar

29.

Zhang X., Wang L., Cheng M., Wang R., Luo X., Li Y., Chen Z., Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice. J. Cereal Sci., 2015, 63, 140-146.

Google Scholar

30.

Zhu L.J., Liu Q.Q., Wilson J.D., Gua M.H., Shi Y.C., Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content. Carbohydr. Polym., 2011, 86, 1751-1759.

Google Scholar

CITATIONS (10):

Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network
Babatunde Olawoye, Saka Gbadamosi, Israel Otemuyiwa, Charles Akanbi
Heliyon

CrossRef

Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro
Masatsugu Tamura, Chisato Kumagai, Lovedeep Kaur, Yukiharu Ogawa, Jaspreet Singh
LWT

CrossRef

Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet
Giorgia Vici, Diego Perinelli, Dalia Camilletti, Flora Carotenuto, Luca Belli, Valeria Polzonetti
Foods

CrossRef

Starch composition and functional properties of raw and pretreated anchote ( Coccinia abyssinica ( Lam .) Cogn .) tuber flours dried at different temperatures
Adugna Bikila, Yetenayet Tola, Tarekegn Esho, Sirawdink Forsido, Desta Mijena
Food Science & Nutrition

CrossRef

The underlying starch structures of rice grains with different digestibilities but similarly high amylose contents
Lixu Pan, Fei Chen, Yong Yang, Qianfeng Li, Xiaolei Fan, Dongsheng Zhao, Qiaoquan Liu, Changquan Zhang
Food Chemistry

CrossRef

Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications
Sandra Medina-López, Carlos Zuluaga-Domínguez, Juan Fernández-Trujillo, María Hernández-Gómez
Foods

CrossRef

Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
Patchimaporn Udomkun, Cargele Masso, Rony Swennen, Sebastian Romuli, Bhundit Innawong, Kuate Fotso, Pamela Akin‐Idowu, Amos Alakonya, Bernard Vanlauwe
Food Science & Nutrition

CrossRef

Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice
Siriluck Wattanavanitchakorn, Rungtiva Wansuksri, Ekawat Chaichoompu, Wintai Kamolsukyeunyong, Apichart Vanavichit
Foods

CrossRef

Science of Rice Chemistry and Nutrition
Masatsugu Tamura

CrossRef

10.

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice
Wahyu Ramadhan, Sri Purwaningsih, Salma Nafisah
International Journal of Food Science & Technology

CrossRef

Submit your paper

News

Instructions for Authors

eISSN:	2083-6007
ISSN:	1230-0322