In vitro digestibility and physicochemical properties of milled rice

Dhital, Sushil, Dabit, Laura, Zhang, Bin, Flanagan, Bernadine and Shrestha, Ashok K. (2015) In vitro digestibility and physicochemical properties of milled rice. Food Chemistry, 172 757-765. doi:DOI: 10.1016/j.foodchem.2014.09.138


Author Dhital, Sushil
Dabit, Laura
Zhang, Bin
Flanagan, Bernadine
Shrestha, Ashok K.
Title In vitro digestibility and physicochemical properties of milled rice
Formatted title
In vitro digestibility and physicochemical properties of milled rice
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
1873-7072
Publication date 2015-04-01
Year available 2014
Sub-type Article (original research)
DOI DOI: 10.1016/j.foodchem.2014.09.138
Open Access Status
Volume 172
Start page 757
End page 765
Total pages 9
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Collection year 2016
Language eng
Formatted abstract
Rice is a staple diet as well as a major ingredient in many processed foods. The physicochemical and supra-molecular structure of eight rice varieties with amylose content from 9% to 19% were studied to elucidate the factors responsible for variation in enzymatic digestibility of raw and cooked rice. Parboiled rice had a digestion rate coefficient almost 4.5 times higher than the least digestible Low GI rice. The rate coefficient was found to be independent of helical structure and long range molecular order, possibly attributed to the effect of rice flour architecture. Strong swelling and pasting behaviour and lower gelatinisation temperature were linked with apparently higher in vitro digestibility but the relationship was statistically insignificant. It is concluded that the enzymatic susceptibility of rice flours are independent of supra-molecular structure and are most likely controlled by external factors not limited to particle size, presence of intact cell wall and other non-starch polymers.
Keyword Amylose
Gelatinization
Supra-molecular structure
Digestibility
Rice
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Available online 2 October 2014

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2015 Collection
Centre for Nutrition and Food Sciences Publications
 
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Created: Thu, 16 Oct 2014, 16:46:45 EST by Mr Sushil Dhital on behalf of Centre for Nutrition and Food Sciences