In vitro digestibility and physicochemical properties of milled rice

Sushil Dhital, Laura Dabit, Bin Zhang, Bernadine Flanagan, Ashok K. Shrestha

Research output: Contribution to journalArticleResearchpeer-review

53 Citations (Scopus)

Abstract

Rice is a staple diet as well as a major ingredient in many processed foods. The physicochemical and supra-molecular structure of eight rice varieties with amylose content from 9% to 19% were studied to elucidate the factors responsible for variation in enzymatic digestibility of raw and cooked rice. Parboiled rice had a digestion rate coefficient almost 4.5 times higher than the least digestible Low GI rice. The rate coefficient was found to be independent of helical structure and long range molecular order, possibly attributed to the effect of rice flour architecture. Strong swelling and pasting behaviour and lower gelatinisation temperature were linked with apparently higher in vitro digestibility but the relationship was statistically insignificant. It is concluded that the enzymatic susceptibility of rice flours are independent of supra-molecular structure and are most likely controlled by external factors not limited to particle size, presence of intact cell wall and other non-starch polymers.

Original languageEnglish
Pages (from-to)757-765
Number of pages9
JournalFood Chemistry
Volume172
DOIs
Publication statusPublished - 1 Apr 2015
Externally publishedYes

Keywords

  • Amylose
  • Digestibility
  • Gelatinization
  • Rice
  • Supra-molecular structure

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