title: Impact of the degree of cooking on starch digestibility of rice - An in vitro study.
abstract: The impact of cooking degree on the starch digestibility of a non-waxy, cooked rice was examined through a simulated gastro-small intestinal in vitro digestion model. The starch hydrolysis of both non-homogenised and homogenised cooked rice samples during simulated digestion was also compared in order to examine the impact of grain structure on starch digestibility. Polished rice grains were cooked in boiling water for 10min (partially cooked) and 20min (fully cooked) to obtain samples of different cooking degree. No significant differences in the equilibrium starch hydrolysis (%) were observed among the partially and fully cooked grains, although significant differences were observed among the uncooked and cooked samples. The equilibrium starch hydrolysis (%) of homogenised rice was higher than its non-homogenised counterpart. These results showed that rice starch digestibility should not be affected by the cooking degrees related to starch gelatinisation, but was influenced by the modification/destruction of the grain structure during mechanical processing.
authors.affiliation: Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan. Electronic address: m-tamura@cc.utsunomiya-u.ac.jp.
authors.forename: Masatsugu
authors.initials: M
authors.lastname: Tamura
authors.affiliation: Riddet Institute, Massey University, PB 11 222, Palmerston North 4442, New Zealand. Electronic address: J.X.Singh@massey.ac.nz.
authors.forename: Jaspreet
authors.initials: J
authors.lastname: Singh
authors.affiliation: Riddet Institute, Massey University, PB 11 222, Palmerston North 4442, New Zealand. Electronic address: L.Kaur@massey.ac.nz.
authors.forename: Lovedeep
authors.initials: L
authors.lastname: Kaur
authors.affiliation: Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan. Electronic address: ogwy@faculty.chiba-u.jp.
authors.forename: Yukiharu
authors.initials: Y
authors.lastname: Ogawa
mesh_terms: D003296:Cooking; D006358:Hot Temperature; D006868:Hydrolysis; D066298:In Vitro Techniques; D008855:Microscopy, Electron, Scanning; D012275:Oryza / Q000737:chemistry*; D010316:Particle Size; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water; D013213:Starch
keywords: Boiling; Digestibility; Grain; Rice; Slurry