<i>In Vitro</i> Starch Digestion of Cooked Rice Grain Following the Addition of Various Vegetable Oils
نویسندگان
چکیده
The present study aimed to investigate the in vitro starch digestion of cooked rice grain with added vegetable oils. Polished (400 g) was 500 mL ultrapure water only or one six types oils (cocoa butter [CB], coconut oil, corn oil [CO], olive [OO], palm and rapeseed [RO]), then frozen stored. reheated using a microwave used for texture analysis, gastro-small intestinal digestion, microstructure observation. CB had significantly higher resistant content (0.70% d.b.) than control (0.19% d.b.). Although surface firmness overall adhesiveness were not different between samples, RO lower that all others. Cooked (70.35%) indicated significant reduction hydrolysis compared OO (95.04%) CO (83.94%) at 210 min digestion. However, no difference observed tissue structure digested samples.
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ژورنال
عنوان ژورنال: Jarq-japan Agricultural Research Quarterly
سال: 2022
ISSN: ['0021-3551', '2185-8896']
DOI: https://doi.org/10.6090/jarq.56.261