Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked rice

Dick Zambrano, Arianna, Bhandari, Bhesh, Ho, Binh and Prakash, Sangeeta (2016) Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked rice. International Journal of Food Properties, 1-15. doi:10.1080/10942912.2016.1168838


Author Dick Zambrano, Arianna
Bhandari, Bhesh
Ho, Binh
Prakash, Sangeeta
Title Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked rice
Journal name International Journal of Food Properties   Check publisher's open access policy
ISSN 1094-2912
1532-2386
Publication date 2016-04-13
Sub-type Article (original research)
DOI 10.1080/10942912.2016.1168838
Open Access Status Not Open Access
Start page 1
End page 15
Total pages 15
Place of publication New York, United States
Publisher Taylor & Francis
Collection year 2017
Language eng
Formatted abstract
This study examined the retrogradation and digestibility relationship of fresh and stale cooked rice of three rice varieties: glutinous (TDK11) and non-glutinous (Doongara and floating rice). The effect of rice variety, degree of milling and retrogradation (staling) of cooked rice on the estimated glycaemic index was determined. Although high-glycaemic index values were obtained for fresh cooked rice of all varieties, staling rice at 4oC for 24 h showed positive effect on floating rice only, yielding intermediate-glycaemic index. The effect of staling on retrogradation rates was corroborated by changes in x-ray diffraction peaks. The thermal and textural properties of rice samples showed higher pasting temperature, final viscosity, and hardness, and lower peak viscosity and adhesiveness for fresh cooked non-glutinous varieties, which were also significantly affected by degree of milling, in terms of hardness, after retrogradation.
Keyword Digestibility
Glycaemic index
Amylose
Staling
Retrogradation
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
 
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Created: Fri, 15 Apr 2016, 08:40:28 EST by Sangeeta Prakash on behalf of School of Agriculture and Food Sciences