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...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0001/pjfns-2018-0001.xml?format=INT |
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| _version_ | 1832570807780376576 |
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| author | Guillén Sofía Oria Rosa Salvador María Luisa |
| author_facet | Guillén Sofía Oria Rosa Salvador María Luisa |
| author_sort | Guillén Sofía |
| collection | DOAJ |
| description | 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 glycemic index by approximately 10% for the varieties tested. |
| format | Article |
| id | doaj-art-e90b8352cdca4ebd871af0c83bc9e1bc |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-e90b8352cdca4ebd871af0c83bc9e1bc2025-02-02T13:59:32ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-12-0168431932510.2478/pjfns-2018-0001pjfns-2018-0001Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose ContentsGuillén Sofía0Oria Rosa1Salvador María Luisa2Plant Foods Research Group, Instituto Agroalimentario de Aragón – IA2 – (Universidad de Zaragoza – CITA), Miguel Servet 177, 50013 Zaragoza, SpainPlant Foods Research Group, Instituto Agroalimentario de Aragón – IA2 – (Universidad de Zaragoza – CITA), Miguel Servet 177, 50013 Zaragoza, SpainPlant Foods Research Group, Instituto Agroalimentario de Aragón – IA2 – (Universidad de Zaragoza – CITA), Miguel Servet 177, 50013 Zaragoza, SpainThe 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 glycemic index by approximately 10% for the varieties tested.http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0001/pjfns-2018-0001.xml?format=INTglycemic responseresistant starchriceslowly digestible starch |
| spellingShingle | Guillén Sofía Oria Rosa Salvador María Luisa Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents Polish Journal of Food and Nutrition Sciences glycemic response resistant starch rice slowly digestible starch |
| title | Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents |
| title_full | Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents |
| title_fullStr | Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents |
| title_full_unstemmed | Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents |
| title_short | Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents |
| title_sort | impact of cooking temperature on in vitro starch digestibility of rice varieties with different amylose contents |
| topic | glycemic response resistant starch rice slowly digestible starch |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0001/pjfns-2018-0001.xml?format=INT |
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