Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch
نویسندگان
چکیده
منابع مشابه
Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice.
Rough rice (RR) is the conventional feedstock for parboiling. The use of brown rice (BR) instead of RR is gaining interest because it results in shorter processing time and lower energy requirement. This study compared the functional properties of milled parboiled rice under different parboiling conditions from RR and BR. Presoaked RR and BR from cultivars Bolivar, Cheniere, Dixiebelle, and Wel...
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Waxy rice starch was subjected to annealing (ANN) and heat-moisture treatment (HMT). These starches were also treated by a combination of ANN and HMT. The impact of single and dual modifications (ANN-HMT and HMT-ANN) on the molecular weight (M(w)), crystalline structure, thermal properties, and the digestibility were investigated. The relative crystallinity and short-range order on the granule ...
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In the present study, the effect of various processing methods like soaking, autoclaving, storage and pullulanase treatment on resistant starch content and in vitro starch digestibility of dhals (split pulses) of pulses pigeon pea, green gram and black gram was assessed. Results showed that these processing methods including pullulanase treatment significantly decreased the resistant starch (RS...
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The variable glycemic response to starchy foods has been the subject of much interest particularly in the dietary management of diabetes [1, 2]. It is now well known that rate and extent of starch digestion is influenced by a variety of intrinsic and extrinsic factors [3-5]. The glycemic index (GI) is an in vivo measurement based on glycemic response to carbohydrate-containing foods, and allows...
متن کاملIdentification of QTLs for resistant starch and total alkaloid content in brown and polished rice.
An F3 population consisting of 117 F2:3 families derived from a cross between two varieties of rice, Gongmi No. 3 and Diantun 502, with a large difference in their resistant starch and total alkaloid content, was used for quantitative trait locus (QTL) mapping. Two QTLs of resistant starch for rice (qRS7-1, qRS7-2) were identified in a linkage group on chromosome 7, which could explain phenotyp...
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ژورنال
عنوان ژورنال: Current Research in Nutrition and Food Science Journal
سال: 2019
ISSN: 2347-467X,2322-0007
DOI: 10.12944/crnfsj.7.2.24