In Vitro Digestibility and Predicted Glycemic Index of Chemically Modified Rice Starch by One‐Step Reactive Extrusion

2019 ◽  
Vol 72 (1-2) ◽  
pp. 1900012 ◽  
Author(s):  
Canxin Cai ◽  
Yaoqi Tian ◽  
Zhiwei Yu ◽  
Chunrui Sun ◽  
Zhengyu Jin
Keyword(s):  
Glycemic Index ◽  
Reactive Extrusion ◽  
Rice Starch ◽  
In Vitro Digestibility ◽  
Chemically Modified ◽  
One Step

Structural changes of chemically modified rice starch by one-step reactive extrusion

2019 ◽  
Vol 288 ◽  
pp. 354-360 ◽  
Author(s):  
Canxin Cai ◽  
Benxi Wei ◽  
Yaoqi Tian ◽  
Rongrong Ma ◽  
Long Chen ◽  
...  
Keyword(s):  
Structural Changes ◽  
Reactive Extrusion ◽  
Rice Starch ◽  
Chemically Modified ◽  
One Step

scholarly journals Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid

2019 ◽  
Vol 89 ◽  
pp. 821-828 ◽  
Author(s):  
Chengdeng Chi ◽  
Xiaoxi Li ◽  
Yiping Zhang ◽  
Ling Chen ◽  
Fengwei Xie ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Glycemic Index ◽  
Rice Starch ◽  
In Vitro Digestibility ◽  
Starch Gels

scholarly journals Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 101
Author(s):  
Cristiana Pereira ◽  
Regina Menezes ◽  
Vanda Lourenço ◽  
Teresa Serra ◽  
Carla Brites
Keyword(s):  
Glycemic Index ◽  
Food Processing ◽  
Amylose Content ◽  
Rice Variety ◽  
Great Influence ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Rice Varieties ◽  
Processing Technologies

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

In vitro digestibility and functional properties of chemically modified casein

1981 ◽  
Vol 29 (2) ◽  
pp. 348-354 ◽  
Author(s):  
Lourminia C. Sen ◽  
Honson S. Lee ◽  
Robert E. Feeney ◽  
John R. Whitaker
Keyword(s):  
Functional Properties ◽  
In Vitro Digestibility ◽  
Chemically Modified

Dynamics of Texture Change and in Vitro Starch Digestibility with High-Pressure, Freeze-Thaw Cycle, and Germination-Parboiling Treatments of Brown Rice

2021 ◽  
Vol 64 (1) ◽  
pp. 103-115
Author(s):  
Hao Wang ◽  
Songming Zhu ◽  
Hosahalli S. Ramaswamy ◽  
Yang Du ◽  
Yong Yu ◽  
...  
Keyword(s):  
High Pressure ◽  
Glycemic Index ◽  
Amylose Content ◽  
Brown Rice ◽  
In Vitro Digestibility ◽  
White Rice ◽  
Freeze Thaw ◽  
Thaw Cycle ◽  
Freeze Thaw Cycle

HighlightsFreeze-thaw cycle (FTC) treated brown rice texture was much closer to white rice texture.Both high-pressure (HP) and FTC treatment helped to moderate the bran layer of brown rice.FTC treatment of brown rice resulted in higher conversion to resistant starch.The glycemic index of treated rice correlated positively with the amylose/amylopectin ratio.Abstract. High-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments were used to improve the texture characteristics and in vitro digestibility of starch in brown rice (BR). The texture of FTC-treated BR was the closest to the texture of white rice. Improved water absorption ratio, HP and FTC induced modification of the bran layer, and GP induced partial starch gelatinization were considered to be responsible for improving the texture of BR. All treatments improved the in vitro digestibility of BR starch, and FTC < HP < GP with respect to the order of increase. FTC treatment also resulted in the minimal glycemic index (GI), while GP treatment resulted in higher GI. In general, the amylose content was lower for untreated BR than for treated BR. Further, the HP, GP, and FTC treatments showed improved amylose/amylopectin ratios. HP and GP decreased the gelatinization enthalpy, while FTC increased it. GI had a positive correlation with amylose content and amylose/amylopectin ratio, while gelatinization enthalpy had a negative correlation. Keywords: Brown rice, Freeze-thaw cycle, Germination-parboiling, High pressure, Starch in vitro digestibility, Texture.

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