Nutritional and physicochemical characterisation of Italian rice flours and starches

Food Science and Technology Research

Volumn 15, Issue 5, 2009, Pages 507-518

  Acquistucci, Rita ^a   Francisci, Roberta ^a   Bucci, Remo ^b   Ritota, Mena ^b   Mazzini, Flavio ^c  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

^c Ente Nazionale Risi ^*  (Spain)

Author keywords

Italian rice; Milled rice; Nutrient availability; Thermal analysis

Indexed keywords

JAPONICA;

EID: 72449136167     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.507     Document Type: Article

References (46)

1. Acquistucci, R. (2000). Influence of Maillard reaction on protein modification and colour development in pasta. Comparison of different drying conditions. Lebensm. Wiss.t Technol, 33, 48-52.
2. AACC (1995). Approved Methods of the American Association of Cereal Chemists, Vol. II (9th ed.). American Association of Cereal Chemists.
3. AOAC (1990). Official Methods of Analysis of AOAC International, Vol. II (16th Ed.). Arlington, VI. Association of Official Analytical Chemists.
4. Bello M., Baeza R. and Tolaba M P. (2006). Quality characteristics of milled and cooked rice affected by hydrothermal treatment. J. Food Eng., 72(2), 124-133.
5. Biliaderis, C.G., Page, CM., Maurice, T.J. and Juliano, B.O. (1986). Thermal characterisation of rice starches: a polymeric approach to phase transition of granular starch. J. Agric. Food Chem., 34(1), 6-14.
6. Boisen, S., Bartolome, J., Duldulao, A., Mae, E., Mendoza, T. and Juliano, B.O. (2001). Comparative Protein Digestibility in Growing Rats of Cooked Rice and Protein Properties of Indica and Japonica Milled Rices. J. CerealSci, 33, 183-191.
7. Brandolini, V., Coïsson, JD., Tedeschi, P., Barile, D., Cereti, E., Maietti, A., Vecchiati, G., Martelli, A. and Arlorio, M. (2006). Chemometrical Characterisation of Four Rice Varieties Based on Genetic and Chemical Analyses. J. Agric. Food Chem., 54, 9985-9991.
8. Casiraghi, MC., Brighenti, F., Pellegrini, N., Leopardi, E., and Testolin, G. (1993). Effect of Processing on Rice Starch Digestibility Evaluated by in vivo and in vitro Methods. J. Cereal Sci., 17, 147-156.
9. Cook, D. and Gidly, M.J. (1992). Loss of crystalline and molecular order during starch gelatinization : origin of enthalphy transition. Carbohyd. Res., III, 103-112.
10. Chungcharoen, A., Lund, DB (1987). Influence of solutes and water on rice starch gelatinization. Cereal Chem., 64(4), 240-243.
11. Derycke, V., Veraverbeke, W.S., Vandeputte, G.E., Man, W. de., Hoseney, R C. and Delcour, J A. (2005). Impact of proteins on pasting and cooking properties of nonparboiled and parboiled rice. Cereal Chem., 82(4), 468-474.
12. Dubois, M., Gilles, K.A, Hamilton, J.K., Rebers, P.A. and Smith., F. (1956). Colorimetric Method for Determination of Sugars and Related Substances. Anal. Chem., 28(3), 350-356.
13. Englyst, H.N., Kingman, S.M. and Cummings, J.H. (1992). Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr., 46(2), S33-S50.
14. Englyst, H.N. and Hudson, G.J. (1996). The classification and measurements of dietary carbohydrates. Food Chem., 57(1), 15-21.
15. Englyst, H.N., Veenstra, J. and Hudson, G.J. (1996). Measurement of rapidly available glucose (RAG) in plant foods: a potential in vitro predictor of the glycaemic response. Brit. J. Nutr., 75 (3), 327-337.
16. Eggum, B.O., Juliano, B.O., Perez, CM. and Acedo, E.F. (1993). The Resistant Starch, Undigestible Energy and Undigestible Protein Content of Raw and Cooked Milled Rice. J. Cereal Sci., 18, 159-170.
17. FAO (1995). Codex standard for rice 198. In: "Cereals, Pulses, and Derived Products", 2nd ed. Codex Alimentarius, vol.7.
18. FAO (1991). Protein quality evaluation. Report of Join FAO/WHO expert consultation, FAO Food and Nutrition paper 51, p 66.
19. Frei, M., Siddhuraju, P. and Becker, K. (2003). Studies on the in vitro starch digestibility and glycemic index of six different indigenous rice cultivars from the Philippines. Food Chem., 83, 395-402.
20. Fresco, L. (2005). Rice is life. J. Food Comp. Anal, 18, 249-253.
21. Gelady, P. (2002). Calculating Principal Component Loadings and Scores in MATLAB, UmeS, Sweden, .
22. G.U. (2007). Gazzetta Ufficiale n. 299 of 27.12.2007.
23. Hibino, T, Kidzu, K., Masumura, T, Ohtsuki, K., Tanaka, K., Kawabata, M. and Fujii, S. (1989). Amino acid Composition of Rice Prolamin Polypeptides. Agric. Biol. Chem., 53(2), 513-518.
24. ICC Standards. (2005). Standards methods of the International Association for Cereal Science and Technology. The Association, Vienna. AU.
25. Iturriaga, L., Lopez, B. and Añon, M. (2004). Thermal and physicochemical haracterization of seven argentine rice flours and starches. Food Res. Int., 37, 439-447.
26. Juliano, B.O. (1988). Varietal Impact on Rice Quality. Cereal Foods World, 43(4), 207-222.
27. Marini, F., Zupan, J. and Magri, AL. (2004). On the use of counter-propagation artificial neural network to characterize Italian rice varieties. Anal. Chim. Acta, 510, 231-240.
28. Marletta, L., Carbonaro, M. and Carnovale, E. (1992). In-vitro Protein and Sulphur Amino Acid Availability as a Measure of Bean Protein Quality. J. Sci. Food Agric, 59, 497-504.
29. McCleary, B.V., Gibson, T.S. and Mugford, D.C. (1997). Measurement of total starch in cereal products by amyloglucosidase-α amylase method. Collaborative study. J. AOAC Int., 80, 571-579.
30. McCleary, B.V, McNally, M. and Rossiter, P. (2002). Measurement of Resistant Starch by Enzymatic Digestion in Starch and Selected Plant Materias: Collaborative Study. J. AOAC Int., 85(5), 1103-1111.
31. Morrison, W.R., Tester, R.F., Snape, C.E., Law, R. and Gidley, M.J. (1993). Swelling and gelatinisation of cereal starches. IV. Some effects of amylose of lipid-complexed amylose and free amylose in waxy and normal barley starches. Cereal Chem., 70, 385-391.
32. Nugent, A. P. (2005) Health properties of resistant starch. Nutr. Bui., 30(1), 27-54.
33. Satterlee, L.D., Marshall, H.F. and Tennyson, J.M. (1979). Measuring Protein Quality. JAOACS, 56, 103-109.
34. Southgate, D.A.T. (1969). Determination of carbohydrates in food. I. Available carbohydrate. J. Sci. Food Agric, 20(6), 326-330.
35. Sodhi, N.S. and Singh, N. (2003). Morphological, thermal and Theological properties of starches separated from rice cultivars grown in India. Food Chem., 80, 99-108.
36. Tanaka, K., Sugimoto, T, Ogawa, M. and Kasai, Z. (1980). Isolation and characterisation of two types of protein bodies in the rice endosperm. Agric. Biol. Chem., 44, 1633-1639.
37. Tester, R.F. and Morrison, W.R. (1990). Swelling and gelatinization of cereal starches. II. Waxy rice starches. Cereal Chem., 67, 558-563.
38. Tester, R.F. and Morrison, W.R. (1992). Swelling and gelatinization of cereal starches. III. Some properties of waxy and normal non waxy barley starches. Cereal Chem., 69, 645-658.
39. Tetens, I., Biswas, S.K., Glitsø, L.V, Kabir, K.A., Thilsted, S.H, .and Chaudhury, N.H. (1997). Physico-chemical Characteristics as Indicator of Starch Availability from Milled Rice. J. Cereal Sci., 26, 355-361.
40. Vandeputte, G.E., Vermeylen, R., Geeroms, J., Delcour, J.A. (2003a). Rice starches. I. Structural aspects provide insight into cristallinity characteristics and gelatinisation behaviour of granular starch. J. Cereal Sci., 38, 43-52.
41. Vandeputte, G.E., Derycke, V., Geeroms, J. and Delcour, J.A. (2003b). Rice starches. II. Structural aspects provide insight into swelling and pasting properties. J. Cereal Sci., 38, 53-59. (Pubitemid 36770428)
42. Villareal, R.M. and Juliano, B.O. (1978). Properties of glutelin from immature and developing rice grain. Phytochemistry, 17, 177-182.
43. Walter, M., Picolli da Silva, L. and Casagrande Denardin, (2005). Rice and resistant starch: different content depending on chosen methodology. J. Food Com. Anal., 18, 279-285.
44. Williams, V.R., Wu, WT., Tsai H. Y. and. Bates, H. G. (1958). Varietal Differences in Amylose Content of Rice Starch. J. Agric. Food Chem., 6(1), 47-48.
45. Wu, J.G., Shi, C.H., Zhang, X.M. and Katsura, T. (2004). Genetic and genotype environment interaction effects for the content of seven essential amino acids in Indica rice. J. Genetics, 83(2), 171-177.
46. Wu, YP, Hsu, AN., Hsieh, JS. and Huang, Y.C. (2000). Studies on the Differences of Amino Acids of Milled Rice among Rice Varieties and its Relationship to Eating Quality of Milled Rice among. J. Agric. Res. China, 49(4), 1-15.