title: In vitro digestibility and physicochemical properties of milled rice.
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.
authors.affiliation: ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia.
authors.forename: Sushil
authors.initials: S
authors.lastname: Dhital
authors.affiliation: Nutrition and Food Science Program, School of Science and Health, University of Western Sydney, Richmond, Hawkesbury Campus, Sydney, NSW 2753, Australia.
authors.forename: Laura
authors.initials: L
authors.lastname: Dabit
authors.affiliation: ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia.
authors.forename: Bin
authors.initials: B
authors.lastname: Zhang
authors.affiliation: ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia.
authors.forename: Bernadine
authors.initials: B
authors.lastname: Flanagan
authors.affiliation: Nutrition and Food Science Program, School of Science and Health, University of Western Sydney, Richmond, Hawkesbury Campus, Sydney, NSW 2753, Australia. Electronic address: a.shrestha@uws.edu.au.
authors.forename: Ashok K
authors.initials: AK
authors.lastname: Shrestha
mesh_terms: D000688:Amylose / Q000032:analysis; D055598:Chemical Phenomena; D003296:Cooking; D004063:Digestion; D005433:Flour / Q000032:analysis; D012275:Oryza / Q000737:chemistry*; D010316:Particle Size; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000032:analysis / Q000737:chemistry; D014961:X-Ray Diffraction
chemical_list: D013213:Starch; D000688:Amylose
keywords: Amylose; Digestibility; Gelatinization; Rice; Supra-molecular structure