Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles

Background: Previous in vitro and in vivo studies have demonstrated that storage of cooked rice at 4 °C for 24 h and reheating to 65 °C significantly reduced starch digestibility and postprandial glycaemic responses. Moreover, the effect was greater for parboiled rice compared to other rice varieties commonly consumed in New Zealand. This study aimed to evaluate consumer preferences of related sensory attributes and consumer acceptability of several rice varieties freshly cooked or reheated. Method: Sixty-four consumers volunteered and recorded on Visual Analoge Scales their preference and acceptability of freshly prepared or cold-stored and reheated medium grain white, medium grain brown and parboiled rice. Results: All six rice samples were accepted by participants (average 54%). Reheated parboiled rice and reheated medium grain brown rice were both accepted by participants as a preferred staple meal compared to other rice samples. Among all rice samples, the sweetness and the flavour of freshly cooked warm medium-grain white rice were less preferred (scored 42.1% and 45.0% respectively) compared with other samples (P = 0.05). Participants who prepared and consumed brown rice at home regularly (more than 10 times per month), preferred the reheated brown rice (73.8% (67.4, 80.2)) and reheated parboiled rice (74.3% (67.9, 80.7)) (P < 0.001). Conclusions: It is suggested that reheated parboiled rice, with the lowest starch digestibility and glycaemic impact (both in vitro glucose release and in vivo glucose response) could be accepted as a healthier alternative for the daily staple meal.

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White- and Brown-Rice Supplementation Improves Insulin Tolerance, Brown Fat Activation, Energy Expenditure, and Changes the Gut Microflora in Diet-Induced Obesity

Diabetes ◽

10.2337/db18-1897-p ◽

2018 ◽

Vol 67 (Supplement 1) ◽

pp. 1897-P

Author(s):

HISASHI YOKOMIZO ◽

ATSUSHI ISHIKADO ◽

TAKANORI SHINJO ◽

KYOUNGMIN PARK ◽

YASUTAKA MAEDA ◽

...

Keyword(s):

Activation Energy ◽

Energy Expenditure ◽

Brown Rice ◽

Brown Fat ◽

Gut Microflora ◽

Diet Induced Obesity ◽

Insulin Tolerance

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THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

Jurnal Ilmu dan Teknologi Kelautan Tropis ◽

10.29244/jitkt.v6i1.8641 ◽

2014 ◽

Vol 6 (1) ◽

Cited By ~ 1

Author(s):

Natalia Prodiana Setiawati ◽

Joko Santoso ◽

Sri Purwaningsih

Keyword(s):

Blood Glucose ◽

Dietary Fiber ◽

Dietary Fibre ◽

Extrusion Process ◽

The Body ◽

Starch Digestibility ◽

Food Commodities ◽

The Stability ◽

Extrusion Technology ◽

Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

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