Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro

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dc.citation.volume146
dc.contributor.authorTamura M
dc.contributor.authorKumagai C
dc.contributor.authorKaur L
dc.contributor.authorOgawa Y
dc.contributor.authorSingh J
dc.date.accessioned2023-10-20T00:06:34Z
dc.date.accessioned2023-10-25T20:49:38Z
dc.date.available2021-03-28
dc.date.available2023-10-20T00:06:34Z
dc.date.available2023-10-25T20:49:38Z
dc.date.issued2021-07
dc.date.updated2023-10-20T00:02:33Z
dc.description.abstractThe purpose of present study was to investigate the impact of cooking methods on starch hydrolysis of rice grain using an in vitro digestion model. Three varieties of short, medium and long-grain rice were cooked in two different ways: in limited water method (LWM) using a rice cooker and excess water method (EWM) using a pan. The water absorption of raw rice grain was found to differ among the different rice varieties. The moisture, crude protein, total starch and resistant starch contents of the grain were affected by the cooking method. Starch hydrolysis for medium and long-grain rice at 210 min was higher for rice cooked through LWM (75.1 and 87.5%, respectively) than those cooked using the EWM (65.8 and 64.5%, respectively). Microscopic observations of grain cooked through LWM and EWM showed that the former had bigger voids present throughout the grain and had more cell wall damage than the latter, confirming that the microstructural characteristics were responsible for better enzyme accessibility and higher starch hydrolysis. These results revealed that the starch digestibility of rice grain cooked through different methods was affected by the disruption of the tissue structure that was dependent on the cooking method.
dc.description.confidentialfalse
dc.edition.editionJuly 2021
dc.format.extentNot-Available
dc.identifierARTN 111379
dc.identifierS0023643821005326
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000663382700006&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fef
dc.identifier.citationTamura M, Kumagai C, Kaur L, Ogawa Y, Singh J. (2021). Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro. LWT. 146. (pp. Not-Available).
dc.identifier.doi10.1016/j.lwt.2021.111379
dc.identifier.eissn1096-1127
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10179/20400
dc.languageeng
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0023643821005326
dc.relation.isPartOfLWT
dc.rightsCC BY-NC-ND 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en_US
dc.subjectStarch hydrolysis
dc.subjectEstimated glycemic index
dc.subjectTissue structure
dc.subjectViscosity
dc.subjectWater absorption
dc.titleCooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro
dc.typeJournal article
pubs.elements-id444473
pubs.organisational-groupOther
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