Cold-chain cooked rice with different water contents: Retarded starch digestion by refrigeration

Abstract Rice varieties high in amylose content have low glycemic and insulin responses. Rice noodles are processed by extrusion from high amylose content rice, which may also have low glycemic and insulin responses. In this study, cooked rice and rice noodles processed from two high amylose content cultivars, Guangluai4 (GL4) and Zhenguiai (ZGA), were chosen for in vitro starch digestion evaluation. Apparent amylose content of cultivars (i.e., GL4-28.4% and ZGA-26.8%) and pasting properties except final viscosity were significantly different between the cultivars. In vitro starch digestion results showed that the glucose production rate in rice noodles was significantly slower than that in cooked rice by 65.7% and 42.0% in GL4 and ZGA, respectively. The main reason for low glucose production in rice noodles was active digestion duration longer in rice noodles than in cooked rice, which reflects the slow release of glucose during starch digestion. The texture of rice noodles in the GL4 and ZGA cultivars is 3 and 2.3 times harder than that of cooked rice, respectively. Thus digestive enzymes can hardly enter the interior of rice noodles for amylolysis. As a result, the digestion time of rice noodles is longer, and the release of glucose during digestion is slower than that of cooked rice. The slower release of glucose during rice noodle digestion may be beneficial for prolonging satiety and reducing food intake. Consequently, eating rice noodles may help in improving or preventing diabetes and obesity over time.

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Texture, microstructure and in-vitro starch digestibility of waxy rice cooked with hydrocolloids

Food Research ◽

10.26656/fr.2017.4(4).026 ◽

2020 ◽

Vol 4 (4) ◽

pp. 1089-1097

Author(s):

Khongsak Srikaeo ◽

W. Paphonyanyong

Keyword(s):

Guar Gum ◽

Control Sample ◽

Starch Digestion ◽

Sem Images ◽

Digestion Rate ◽

Cooked Rice ◽

Waxy Rice ◽

Retrograded Starch ◽

Air Cells

Waxy rice which has been soaked in excessive water was cooked with hydrocolloid solutions, corresponding to hydrocolloid concentrations of 0.3, 0.5 and 0.7 g/100 g rice. Hydrocolloids studied were guar gum (GG), xanthan gum (XG) and sodium alginate (SA). The hydrocolloid-cooked rice and the control sample, cooked in water without any hydrocolloid, were determined for their starch retrogradation, texture, microstructure and in-vitro starch digestion rate. It was found that hydrocolloid-cooked rice exhibited more retrograded starch than the control, providing high melting enthalpies. Retrograded starch caused the increased hardness of the cooked rice during storage, while adhesiveness and springiness tended to decrease. Although, hydrocolloid-cooked rice retrograded more during storage, it showed a lower hardness than the control sample due to the phase separation of hydrocolloids. SEM images revealed that intact starch was completely gelatinized. The control sample provided denser microstructure than the hydrocolloidcooked samples. While air cells were observed in the hydrocolloid-cooked samples especially with XG. The hydrocolloid-cooked rice exhibited lower starch digestion rate than the control. SA provided the lowest starch digestion rate, followed by GG and XG respectively

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Faculty Opinions recommendation of Stabilization of vaccines and antibiotics in silk and eliminating the cold chain.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.717951126.793456427 ◽

2012 ◽

Author(s):

Ken Jacobson

Keyword(s):

Cold Chain

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A review of the composition and evolution of hydrocarbon gases during solidification of the Ilímaussaq alkaline complex, South Greenland

Geological Survey of Denmark and Greenland Bulletin ◽

10.34194/ggub.v190.5187 ◽

2001 ◽

pp. 159-166 ◽

Cited By ~ 6

Author(s):

Jens Konnerup-Madsen

Keyword(s):

Nepheline Syenite ◽

Subsequent Development ◽

High Water ◽

Vapour Phase ◽

Low Carbon ◽

Low Oxygen ◽

Alkaline Complex ◽

Hydrocarbon Gases ◽

Wide Range ◽

Water Contents

NOTE: This article was published in a former series of GEUS Bulletin. Please use the original series name when citing this article, for example: Konnerup-Madsen, J. (2001). A review of the composition and evolution of hydrocarbon gases during solidification of the Ilímaussaq alkaline complex, South Greenland. Geology of Greenland Survey Bulletin, 190, 159-166. https://doi.org/10.34194/ggub.v190.5187 _______________ Fluid inclusions in minerals from agpaitic nepheline syenites and hydrothermal veins in the Ilímaussaq complex and in similar agpaitic complexes on the Kola Peninsula, Russia, are dominated by hydrocarbon gases (predominantly methane) and hydrogen. Such volatile compositions differ considerably from those of most other igneous rocks and their formation and entrapment in minerals reflects low oxygen fugacities and a wide range of crystallisation temperatures extending to a low-temperature solidus. Their composition reflects initial low carbon contents and high water contents of the magma resulting in the exsolution of a waterrich CO2–H2O dominated vapour phase. Fractionation of chlorides into the vapour phase results in high salinities and the subsequent development of a heterogeneous vapour phase with a highly saline aqueous-rich fraction and a methane-dominated fraction, with preferential entrapment of the latter, possibly due to different wetting characteristics. The light stable isotope compositions support an abiogenic origin for the hydrocarbons in agpaitic nepheline syenite complexes.

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