Combination of rice varieties and cooking methods resulting in a high content of resistant starch

2019 ◽  
Vol 97 (1) ◽  
pp. 149-157 ◽  
Author(s):  
Ha Ram Kim ◽  
Jung Sun Hong ◽  
A‐Reum Ryu ◽  
Hee‐Don Choi
Keyword(s):  
Resistant Starch ◽  
Cooking Methods ◽  
Rice Varieties

The effect of various cooking methods on resistant starch content of foods

2017 ◽  
Vol 47 (4) ◽  
pp. 522-533 ◽  
Author(s):  
Elif Inan Eroglu ◽  
Zehra Buyuktuncer
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Health Benefits ◽  
Starch Degradation ◽  
Cooking Methods ◽  
Process Conditions ◽  
Cancer Type ◽  
Potential Health ◽  
Content Type ◽  
Functional Features

Purpose Resistant starch, defined as all starch and starch-degradation products not absorbed by small intestine of healthy individuals, is included in the diet of individuals due to its prebiotic characteristics and protective effects against diseases like colon cancer, type II diabetes, obesity and cardiovascular diseases. Some cooking methods are known as effective on resistant starch content of foods. The purpose of this paper is to explore the effect of various cooking methods on resistant starch content of foods. Design/methodology/approach Potential health benefits and functional features of the resistant starch have been emphasized in the recent years. This review includes up-to-date scientific findings in different studies on the effect of various cooking methods on resistant starch content of foods. Advantages and nutritional quality of resistant starch are included to topic. Findings Cooking methods including baking, steaming and autoclave cooking increased the amount of the resistant starch of foods, but cooking method such as pressure cooking decreased the amount of the resistant starch of foods. Boiling, frying, microwave cooking and extrusion cooking have the potential of increasing the amount of resistant starch, which depends on the source of starch and the process conditions. Although frying method has a high potential to increase the resistant starch content of foods, it is inconvenient to recommend frying to modify resistant starch content of foods due to detrimental effects of frying and products on health. Originality/value This paper focuses on the effects of various cooking methods on resistant starch content of foods, which offers a promising future for the inartificial development of the prebiotic content of diet. Due to its potential health benefits, appropriate cooking methods should be preferred to increase resistant starch content of foods.

scholarly journals Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

2016 ◽  
Vol 6 (8) ◽  
pp. 506 ◽  
Author(s):  
Madan Kumar Chapagai ◽  
Nordiana Abu Bakar ◽  
Rohana Abdul Jalil ◽  
Wan Abdul Manan Wan Muda ◽  
Taewee Karrila ◽  
...  
Keyword(s):  
Area Under Curve ◽  
Amylose Content ◽  
Brown Rice ◽  
Significant Negative Correlation ◽  
Glycaemic Index ◽  
Pasting Properties ◽  
Cooking Methods ◽  
Rice Varieties ◽  
Nutritional Values ◽  
White Rice

Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. In spite of the higher nutritional values and bioactive components, only the low to medium glycaemic index (GI) brown rice could be of interests as an alternative to white rice in these regions.  Methods: Five varieties, Chiang (CH), Sungyod (SY), Lepnok (LP) from Thailand and Long grain specialty 1 (LS1) and Long grain specialty 2 (LS2)  from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC). Overnight fasted healthy subjects were fed with 25 g glucose as a reference food (RF) on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF) on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC) was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC) of TF over RF.Results: The mean GI values of SY (72 – 81, high), CH and LP (59 – 65, medium) and LS1 and LS2 (64 – 73, medium to high) were found due to cooking by PC and RC methods. The GI did not vary significantly (p>0.05) among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05) and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01).Conclusions: All five varieties by either cooking methods are classified as medium to high GI. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these regions.    

Changes in Soluble Protein Fractions of Rice Varieties after Cooking by Different Methods

2016 ◽  
Vol 53 (3) ◽  
pp. 277
Author(s):  
Suman ◽  
Pinky Boora
Keyword(s):  
Soluble Protein ◽  
Protein Fractions ◽  
Cooking Methods ◽  
Cooking Method ◽  
Rice Varieties ◽  
Pressure Cooking ◽  
Cooked Rice ◽  
Rice Samples

The aim of this research was to study the changes in soluble protein fractions of six rice varieties cooked by four cooking methods viz. ordinary, pressure, microwave and solar cooking methods. In cooked rice albumin, globulin, prolamin and glutelin fractions ranged from 4.1 to 4.3, 11.6 to 12.2, 3.0 to 3.6 and 80.5 to 81.0 % under various cooking methods against 6.4, 14.6, 4.6 and 74.4 % in the uncooked samples. Results indicated that albumin, globulin and prolamin fractions decreased significantly after cooking. This decrease was accompanied by a significant increase in the glutelin fraction as compared to uncooked rice samples. Among cooking methods, albumin in pressure and solar, globulin in solar and prolamin in ordinary were significantly (P&lt;0.05) higher than other methods. However, in respect of glutelin content microwave and solar cooking methods were superior to ordinary but at par to pressure cooking method.

scholarly journals Superior haplotypes towards development of low glycemic index rice with preferred grain and cooking quality

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ramchander Selvaraj ◽  
Arun Kumar Singh ◽  
Vikas Kumar Singh ◽  
Ragavendran Abbai ◽  
Sonali Vijay Habde ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Resistant Starch ◽  
Amylose Content ◽  
Association Studies ◽  
Consumer Preference ◽  
Genome Wide Association Studies ◽  
Market Demand ◽  
Rice Varieties ◽  
Low Glycemic Index ◽  
Trait Associations

AbstractIncreasing trends in the occurrence of diabetes underline the need to develop low glycemic index (GI) rice with preferred grain quality. In the current study, a diverse set of 3 K sub-panel of rice consisting of 150 accessions was evaluated for resistant starch and predicted glycemic index, including nine other quality traits under transplanted situation. Significant variations were noticed among the accessions for the traits evaluated. Trait associations had shown that amylose content possess significant positive and negative association with resistant starch and predicted glycemic index. Genome-wide association studies with 500 K SNPs based on MLM model resulted in a total of 41 marker-trait associations (MTAs), which were further confirmed and validated with mrMLM multi-locus model. We have also determined the allelic effect of identified MTAs for 11 targeted traits and found favorable SNPs for 8 traits. A total of 11 genes were selected for haplo-pheno analysis to identify the superior haplotypes for the target traits where haplotypes ranges from 2 (Os10g0469000-GC) to 15 (Os06g18720-AC). Superior haplotypes for RS and PGI, the candidate gene Os06g11100 (H4-3.28% for high RS) and Os08g12590 (H13-62.52 as intermediate PGI). The identified superior donors possessing superior haplotype combinations may be utilized in Haplotype-based breeding to developing next-generation tailor-made high quality healthier rice varieties suiting consumer preference and market demand.

Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation

2020 ◽  
Vol 162 ◽  
pp. 1668-1681 ◽  
Author(s):  
Veda Krishnan ◽  
Debarati Mondal ◽  
Haritha Bollinedi ◽  
Sudhir Srivastava ◽  
Ramesh SV ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Glycaemic Response ◽  
Rice Varieties

scholarly journals Content and Characteristics of Resistant Starch in High Amylose Mutant Rice Varieties Derived from Ilpum

2013 ◽  
Vol 45 (4) ◽  
pp. 324-331 ◽  
Author(s):  
Mi-Ra Yoon ◽  
Jeom-Sig Lee ◽  
Jeong-Heui Lee ◽  
Jieun Kwak ◽  
Areum Chun ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Rice Varieties ◽  
High Amylose

scholarly journals In Vitro Glycemic Response of Indigenous Pigmented Rice Cultivars from South India and Influence of Different Carbohydrate Components

2020 ◽  
Vol 8 (3) ◽  
pp. 815-828
Author(s):  
Ashrita C. Haldipur ◽  
N. Srividya
Keyword(s):  
Resistant Starch ◽  
Dietary Fibre ◽  
Glycemic Response ◽  
Rice Cultivars ◽  
Rice Varieties ◽  
White Rice ◽  
Pigmented Rice ◽  
Insoluble Dietary Fibre ◽  
Carbohydrate Components

Staple diet patterns such as white rice consumption play an important part in the occurrence of chronic lifestyle-related disease like diabetes. This study intended to identify pigmented rice cultivars from India as an alternative to white rice. Nine carbohydrate components were quantified in six red and two black pigmented rice varieties. In vitro starch digestibility was also analyzed and the predicted glycemic index (pGI) was estimated. The relationship between the carbohydrate components and the pGI of the rice varieties was analyzed. The rice varieties, Kattuyanam and Chennangi exhibited high levels of insoluble dietary fibre, total dietary fibre and amylose. High soluble dietary fibre contents were observed in Poonghar and Aruvadam kuruvai. The levels of resistant starch and slowly digestible starch were found to be the highest in Karupakavuni. The results indicated Kattuyanam, Chennangi, Karungkuruvai, and Poonghar to be low pGI rice varieties (< 55). The three varieties, Kesari, Karupakavuni, and Aruvadam kuruvai were categorized under the medium pGI category (56-69). Mapillai samba had a high pGI of 70 which could be due to processing (partially milled and parboiled), but had significantly lower pGI than the white rice, Sona masuri (GI – 76). The dietary fibre components, resistant starch, slowly digestible starch, and the amylose content were negatively correlated with the pGI. Among these components, the insoluble dietary fibre, total dietary fibre, and resistant starch with significantly high (p ≤0.01) correlation were found to be the major determining factors of pGI in the studied pigmented rice cultivars. The inclusion of the identified pigmented rice varieties with low to medium glycemic response in the diet could become a key role in the dietary management of diabetes, especially among the rice-eating population.

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