Impact of the degree of cooking on starch digestibility of rice - An in vitro study

Food Chemistry

Volumn 191, Issue , 2016, Pages 98-104

  Tamura, Masatsugu ^a,c   Singh, Jaspreet ^b   Kaur, Lovedeep ^b   Ogawa, Yukiharu ^a  

^a CHIBA UNIVERSITY   (Japan)

^b MASSEY UNIVERSITY   (New Zealand)

^c UTSUNOMIYA UNIVERSITY   (Japan)

Author keywords

Boiling; Digestibility; Grain; Rice; Slurry

Indexed keywords

BOILING LIQUIDS; CRYSTAL MICROSTRUCTURE; GELATION; GRAIN SIZE AND SHAPE; HYDROLYSIS; SLURRIES; STARCH;

DEGREE OF COOKING; DIGESTIBILITY; IN-VITRO DIGESTIONS; MECHANICAL PROCESSING; RICE; SIMULATED DIGESTION; STARCH DIGESTIBILITIES; STARCH HYDROLYSIS;

GRAIN (AGRICULTURAL PRODUCT);

STARCH; WATER;

AGRICULTURAL SLURRY; ARTICLE; CHEMICAL MODIFICATION; CONTROLLED STUDY; COOKING; DIGESTION; GELATINIZATION; HYDROLYSIS; IN VITRO STUDY; RICE; CHEMISTRY; HEAT; ORYZA; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; ULTRASTRUCTURE;

COOKING; HOT TEMPERATURE; HYDROLYSIS; IN VITRO TECHNIQUES; MICROSCOPY, ELECTRON, SCANNING; ORYZA; PARTICLE SIZE; STARCH; WATER;

EID: 84938995286     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.127     Document Type: Article

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