Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study

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dc.citation.volume107
dc.contributor.authorApinanthanuwong G
dc.contributor.authorAumasa T
dc.contributor.authorOgawa Y
dc.contributor.authorSingh J
dc.contributor.authorPanpipat W
dc.contributor.authorDonlao N
dc.date.accessioned2024-11-28T23:58:07Z
dc.date.available2024-11-28T23:58:07Z
dc.date.issued2023-06-26
dc.description.abstractThe stability of tea catechin is influenced by various factors such as tea types, pH and digestive processes. The study aimed to investigate the effect of different tea types on the stability of tea catechin and their impact on starch digestibility and glycemic response to different types of cooked rice. Cooked rices were co-digested with green tea, oolong tea and black tea, and the catechin profiles were correlated with the inhibition of enzymatic digestion. The findings revealed that the green tea exhibited to be the most potent inhibitory effect on starch digestion. In addition, due to its highly porous structure, glutinous rice showed a higher starch hydrolysis rate and glycemic index than jasmine rice. The estimated glycemic index (eGI) of cooked jasmine rice co-digested with green, oolong, and black teas were 61.95 ± 1.07, 64.62 ± 1.12, and 67.14 ± 0.87, respectively, while eGI values of cooked glutinous rice were 77.55 ± 1.15, 79.98 ± 0.98, 81.45 ± 0.75, respectively. The findings indicates that epigallocatechin (EGC) achieves the highest stability. Overall, the results provided compelling evidence that tea types and rice structure affect the regulation of starch digestion and eGI of cooked rice.
dc.description.confidentialfalse
dc.edition.editionAugust 2023
dc.identifier.citationApinanthanuwong G, Aumasa T, Ogawa Y, Singh J, Panpipat W, Donlao N. (2023). Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study. Journal of Functional Foods. 107.
dc.identifier.doi10.1016/j.jff.2023.105651
dc.identifier.eissn2214-9414
dc.identifier.elements-typejournal-article
dc.identifier.issn1756-4646
dc.identifier.number105651
dc.identifier.piiS1756464623002517
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/72120
dc.languageEnglish
dc.publisherElsevier B.V.
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S1756464623002517
dc.relation.isPartOfJournal of Functional Foods
dc.rights(c) 2023 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAntioxidant
dc.subjectCatechins
dc.subjectEstimated glycemic index
dc.subjectHealth benefits
dc.subjectStarch digestibility
dc.subjectTea processing
dc.titleStarch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study
dc.typeJournal article
pubs.elements-id479131
pubs.organisational-groupCollege of Health
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