Functional properties and starch digestibility of instant Jasmine rice porridges

Srikaeo, Khongsak and Sopade, Peter A. (2010) Functional properties and starch digestibility of instant Jasmine rice porridges. Carbohydrate Polymers, 82 3: 952-957. doi:10.1016/j.carbpol.2010.06.024

Author Srikaeo, Khongsak
Sopade, Peter A.
Title Functional properties and starch digestibility of instant Jasmine rice porridges
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
Publication date 2010-10
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2010.06.024
Volume 82
Issue 3
Start page 952
End page 957
Total pages 6
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon
Collection year 2011
Language eng
Abstract Ten instant rice porridges made from Jasmine rice mixed with other ingredients purchased from commercial outlets in Thailand were studied for their functional properties and starch digestibility. The starch contents of the samples varied from 59-84 g/100 g dry solids. Differential scanning calorimetry showed a single endothermic peak located around 56-82 °C for most samples, indicating that starch was partially gelatinized during processing. However, two samples did not show any transition enthalpy to suggest that they were completely gelatinized during processing. Rice porridge samples with similar ingredients exhibited different pasting properties because of significant effects of processing and possibly the type of ingredients, and differences in their hydration/swelling behaviours. From in vitro starch digestion, the rice porridge samples were high glycaemic index (GI) foods with calculated GIs ranging from 68 to 97. Generally, rice porridges that were completely gelatinized gave the highest GI values because gelatinization, in the absence of pronounced retrogradation and molecular reorganization, enhances digestibility. The present study demonstrated the importance of non-rice ingredients in the functional and digestion properties of rice porridge samples, and the need to understand how spices, animal and plant proteins, flavour enhancers (e.g. monosodium glutamate), and flavourings influence GI of rice porridges so as to guide processing and selection of ingredients. © 2010 Elsevier Ltd. All rights reserved.
Keyword Rice porridge
Jasmine rice
Functional properties
First-order kinetic model
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2011 Collection
Centre for Nutrition and Food Sciences Publications
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Created: Sun, 26 Sep 2010, 00:08:03 EST