Physicochemical properties and in vitro starch digestibility of cooked rice from commercially available cultivars in Canada

Cereal Chemistry

Volumn 87, Issue 4, 2010, Pages 297-304

  Chung, Hyun Jung ^a,b   Liu, Qiang ^a   Wang, Ruilin ^c   Yin, Yulong ^c   Li, Aike ^d  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b Korea University   (South Korea)

^c INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^d ACADEMY OF STATE ADMINISTRATION OF GRAIN   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; ENTHALPY; GELATION; STARCH; VISCOSITY;

AMYLOSE CONTENT; COOKED RICE; HIGH AMYLOSE; IN-VITRO; INTENSITY RATIO; PHYSICOCHEMICAL PROPERTY; RESISTANT STARCH; RICE CULTIVARS; SLOWLY DIGESTIBLE STARCH; STARCH CONTENTS;

GRAIN (AGRICULTURAL PRODUCT);

EID: 77955615254     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-87-4-0297     Document Type: Article

References (54)

1. AACC International. 2010. Approved Methods of Analysis, 11th Ed. Methods 32-40 and 76-113 Available online only. AACC International: St. Paul, MN.
2. Benmoussa, M., Moldenhauer, K. A. M., and Hamaker, B. R. 2007. Rice amylopectin fine structure variability affects starch digestion properties. J. Agric. Food Chem. 55:1475-1479.
3. Brand Miller, J. C., Pang, E., and Bramall, L. 1992. Rice: A high or low glycemic index food? Am. J. Clin. Nutr. 56:1034-1036.
4. Bravo, L., Siddhuraju, P., and Saura-Calixto, F. 1998. Effect of various processing methods on the in vitro starch digestibility and resistant starch content of Indian pulses. J. Agric. Food Chem. 46:4667-4674.
5. Chang, S., and Liu, L. 1991. Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, NaCl and lipids. J. Food. Sci. 56:564-570.
6. Chiang, P. Y., and Yeh, A. I. 2002. Effect of soaking on wet-milling of rice. J. Cereal Sci. 35:85-94.
7. Chung, H. J., Lim, H. S., and Lim, S. T. 2006. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. J. Cereal Sci. 43:353-359.
8. Chung, H. J., Liu, Q., Donner, E., Hoover, R., Warkentin, T. D., and Vandenberg, B. 2008. Composition, molecular structure, properties and in vitro digestibility of starches from newly released Canadian pulse cultivars. Cereal Chem. 85:471-479.
9. Chung, H. J., Hoover, R., and Liu, Q. 2009. The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch. Int. J. Biol. Macromol. 44:203-210.
10. Cooke, D., and Gidley, M. J. 1992. Loss of crystalline and molecular order during starch gelatinization: Origin of the enthalpic transition. Carbohydr. Res. 227:103-112.
11. Czuchajowska, Z., Sievert, D., and Pomeranz, Y. 1991. Enzyme-resistant starch. IV. Effects of complexing lipids. Cereal Chem. 68:537-542.
12. Dysseler, P., and Hoffem, D. 1994. Estimation of resistant starch intake in Europe. Pages 84-86 in: Proceedings of the Concluding Plenary Meeting of EURESTA. European FLAIR-Concerted Action, No.11 (COST 911).
13. Eggum, B. O., Juliano, B. O., Perez, C. M., 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.
14. Englyst, H. N., and Cummings, J. H. 1985. Digestion of polysaccharides of some cereal foods in human small intestine. Am. J. Clin. Nutr. 42:778-787.
15. Englyst, H. N., Kingman, S. M., and Cummings, J. H. 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46:S33-S50.
16. Fan, J., and Marks, B. P. 1998. Retrogradation kinetics of rice flours as influenced by cultivar. Cereal Chem. 75:153-155.
17. Fredriksson, H., Silverio, J., Andersson, R., Eliasson, A.-C., and Aman, P. 1998. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydr. Polym. 35:119-134.
18. Frei, M., Siddhuraju, P., and Becker, K. 2003. Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines. Food Chem. 83:395-402.
19. Guraya, H. S., Kadan, R. S., and Champagne, E. T. 1997. Effect of rice starch-lipid complexes on in vitro digestibility, complexing index, and viscosity. Cereal Chem. 74:561-565.
20. Hibi, Y. 2000. Pasting properties of various retrograded starches isolated with ethanol. Starch 52:106-111.
21. Hoover, R., and Sosulski, F. W. 1985. Studies on the functional characteristics and digestibility of starches from Phaseolus vulgaris biotypes. Starch 37:181-191.
22. Hu, P., Zhao, H., Duan, Z., Linlin, Z., and Wu, D. 2004. Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents. J. Cereal Sci. 40:231-237.
23. Jane, J., Chen, Y. Y., Lee, L. F., McPherson, E., Wong, K. S., Radosavlijevic, M., and Kasemsuwan, T. 1999. Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem. 76:629-637.
24. Jenkins, D. J. A., Wolever, T. M. S., and Kalmusky, J. 1985. Low glycemic index carbohydrate foods in the management of hyper-lipidemia. Am. J. Clin. Nutr. 42:604-617.
25. Juliano, B. O. 1998. Varietal impact on rice quality. Cereal Foods World 43:207-220.
26. Kaosa-ard, M., and Juliano, B. O. 1991. Assessing rice quality characteristics and prices in selected international markets. Page 23-35 in: Rice Grain Marketing and Quality Issues. International Rice Research Institute: Manila, Philippines.
27. Karim, A. A., Norziah, M. H., and Seow, C. C. 2000. Methods for the study of starch retrogradation. Food Chem. 71:9-36.
28. Kavita, V., Verghese, S., Chitra, G. R., and Prakash, J. 1998. Effects of processing, storage time and temperature on the resistant starch of foods. J. Food Sci. Technol. 35:299-304.
29. Khatoon, N., and Prakash, J. 2006. Nutritional quality of microwave and pressure cooked rice (Oryza sativa) varieties. Food Sci. Technol. Int. 12:297-305.
30. Lehmann, U., and Robin, F. 2007. Slowly digestible starch-Its structure and health implications: Review. Trends Food Sci. Technol. 18:346-355.
31. Lima, I., and Singh, R. P. 1993. Objective measurement of retrogradation in cooked rice during storage. J. Food Qual. 16:321-337.
32. Marsono, Y., and Topping, D. L. 1993. Complex carbohydrates in Australian rice products-Influence of microwave cooking and food processing. LWT 26:364-370.
33. Mujoo, R., and Ali, S. Z. 1998. Susceptibility of starch to in vitro enzyme hydrolysis in rice, rice flakes and intermediary products. LWT 31:114-121.
34. Panlasigui, L. N., Thompson, L. U., Juliano, B. O., Perez, C. M., Sak, H. Y., and Greenberg, G. R. 1991. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. Am. J. Clin. Nutr. 54:871-877.
35. Park, I. M., Ibanez, A. M., and Shoemaker, C. F. 2007. Gelatinization and pasting properties of waxy and non-waxy rice starches. Starch 59:388-396.
36. Perdon, A. A., Siebenmorgen, T. J., Buescher, R. W., and Gbur, E. E. 1999. Starch retrogradation and texture of cooked miller rice during storage. J. Food Sci. 64:828-832.
37. Rashmi, S., and Urooj, A. 2003. Effect of processing on nutritionally important starch fractions in rice varieties. Int. J. Food Sci. Nutr. 54:27-36.
38. Ring, S. G., Colonna, P., I'Anson, J. J., Kalichevsky, M. T., Miles, M. J., Morris, V. J., and Orford, P. D. 1987. The gelation and crystallization of amylopectin. Carbohydr. Res. 162:277-293.
39. Ring, S. G., Gee, J. M., Whittam, M., Orford, P., and Johnson, I. T. 1988. Resistant starch: Its chemical form in food stuffs and effects on digestibility in vitro. Food Chem. 28:97-109.
40. Sajilata, M. G., Singhal, R. S., and Kulkarni, P. R. 2006. Resistant starch-A review. Compr. Rev. Food Sci. Food Safety 5:1-17.
41. Sandhu, K. S., and Lim, S. T. 2008. Digestibility of legume starches as influenced by their physical and structural properties. Carbohydr. Polym. 71:245-252.
42. Sasaki, T., Yasui, T., and Matsuki, J. 2000. Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds. Cereal Chem. 77:58-63.
43. Sevenou, O., Hill, S. E., Farhat, I. A., and Mitchell, J. R. 2002. Organisation of the external region of the starch granule as determined by infrared spectroscopy. Int. J. Biol. Macromol. 31:79-85.
44. Srichuwong, S., and Jane, J. 2007. Physicochemical properties of starch affected by molecular composition and structure: A review. Food Sci. Biotechnol. 16:663-674.
45. Tester, R. F., and Morrison, W. R. 1990. Swelling and gelatinization of cereal starches I. Effects of amylopectin, amylose and lipids. Cereal Chem. 67:551-559.
46. Vandeputte, G. E., Vermeylen, R., Geeroms, J., and Delcour, J. A. 2003. Rice starches. I. Structural aspects provide insight into crystallinity characteristics and gelatinisation behaviour of granular starch. J. Cereal Sci. 38:43-52.
47. Van Soest, J. J. G., Tournois, H., de Wit, D., and Vliegenthart, J. F. G. 1995. Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy. Carbohydr. Res. 279:201-214.
48. Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P., and Naivikul, O. 2003. Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice. Starch 55:410-415.
49. Ward, K. E. J., Hoseney, R. C., and Seib, P. A. 1994. Retrogradation of amylopectin from maize and wheat starches. Cereal Chem. 71:150-155.
50. Wickramasinghe, H. A. M., Miura, H., Yamauchi, H., and Noda, T. 2005. Comparison of the starch properties of Japanese wheat varieties with those of popular commercial wheat classes from the USA, Canada and Australia. Food Chem. 93:9-15.
51. Williams, P. C., Kuzina, F. D., and Hlynka, I. 1970. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47:411-420.
52. Wolever, T. M. S., and Mchling, C. 2002. High-carbohydrate-low-glycemic index dietary advice improves glucose disposition index in subjects with impaired glucose tolerance. Brit. J. Nutr. 87:477-487.
53. Yasunaga, T., Bushuk, W., and Irvine, N. 1968. Gelatinization of starch during bread-baking. Cereal Chem. 45:269-279.
54. Zhang, W., Bi, J., Yan, X., Wang, H., Zhu, C., Wang, J., and Wan, J. 2007. In vitro measurement of resistant starch of cooked milled rice and physico-chemical characteristics affecting its formation. Food Chem. 105:462-468.