Effects of added water and retrogradation on starch digestibility of cooked rice flours with different amylose content |
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| Affiliation: | 1. Institute of Food Science and Technology, National Taiwan University, 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan, ROC;2. China Grain Products Research and Development Institute, 223Sec. 3, Zhongshan Rd, Bali Dist., New Taipei 24937, Taiwan, ROC;3. Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu Dist., Taichung City 43301, Taiwan, ROC;1. Division of Food and Nutrition, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, South Korea;2. Graduate School of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-701, South Korea;1. Institute of Nuclear Agricultural Sciences, Key Laboratory of Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Huajiachi Campus, 310029, China;2. Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;1. Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea;2. National Institute of Crop Science, Rural Development Administration, Suwon, South Korea;1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China;2. State Key Laboratory of Pulp and paper Engineering, Guangzhou 510640, China;3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China;4. College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China;1. Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan;2. Riddet Institute, Massey University, PB 11 222, Palmerston North 4442, New Zealand |
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| Abstract: | Flours derived from rice varieties with different amylose content possess distinct physicochemical and molecular properties. The aim of this study was to determine optimal processing conditions for preparing rice flour-based foods with reduced starch digestibility. To do so, we evaluated the in vitro starch digestibility of rice flours with five varieties. Reducing the amount of water (from 10-fold to 4-fold of rice flour) used for cooking rice flour lowered its starch digestibility, and the magnitude of the decrease was positively correlated with amylose content. When retrogradation of cooked rice flour proceeded for 7 days, the digestibility of high-amylose rice flours declined rapidly in the first 3 days, whereas the digestibility of low-amylose rice flours declined continuously. Our analysis also demonstrated that the chain length distribution of starch molecules and the final and setback viscosity pasting properties were the most important parameters affecting the digestibility of rice flours. Based on our results, it appears possible to reduce rice starch digestibility by establishing optimum processing conditions for different varieties. We suggest a 7-fold addition of water and retrogradation for 1 day for high-amylose rice varieties and a 4-fold addition of water with 3 days of retrogradation for low-amylose rice. |
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| Keywords: | Rice flour Starch digestibility Addition of water amount Retrogradation |
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