Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods

2017 ◽  
Vol 234 ◽  
pp. 180-189 ◽  
Author(s):  
Ming-Hsuan Chen ◽  
Christine J. Bergman ◽  
Anna M. McClung ◽  
Jace D. Everette ◽  
Rodante E. Tabien
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Pasting Properties ◽  
Cooking Methods ◽  
Rice Varieties ◽  
Apparent Amylose Content ◽  
High Amylose

scholarly journals Texture and Digestion Properties of Cooked Rice and Rice Noodles

2021 ◽  
Author(s):  
Liqin Hu ◽  
Zhengwu Xiao ◽  
Jiana Chen ◽  
Jialin Cao ◽  
Anas Iqbal ◽  
...  
Keyword(s):  
Amylose Content ◽  
Glucose Production ◽  
Pasting Properties ◽  
Starch Digestion ◽  
Rice Varieties ◽  
Cooked Rice ◽  
Apparent Amylose Content ◽  
High Amylose ◽  
Insulin Responses

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.

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.    

scholarly journals High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 94
Author(s):  
Ming-Hsuan Chen ◽  
Karen Bett-Garber ◽  
Jeanne Lea ◽  
Anna McClung ◽  
Christine Bergman
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Pairwise Correlation ◽  
Texture Properties ◽  
Cooked Rice ◽  
Grain Processing ◽  
Coating Roughness ◽  
High Amylose ◽  
Processing Properties ◽  
Texture Attributes

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.

scholarly journals Structural and Physicochemical Characteristics of Granular Malic Acid-Treated Sweet Potato Starch Containing Heat-Stable Resistant Starch

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Chinwoo Kwon ◽  
Ha Ram Kim ◽  
Tae Wha Moon ◽  
Seung Hyun Lee ◽  
Chang Joo Lee
Keyword(s):  
Sweet Potato ◽  
Malic Acid ◽  
Resistant Starch ◽  
Amylose Content ◽  
Potato Starch ◽  
Physicochemical Characteristics ◽  
Partial Hydrolysis ◽  
Apparent Amylose Content ◽  
Sweet Potato Starch ◽  
Rapid Visco Analyzer

This study investigated the structural and physicochemical characteristics of malic acid-treated sweet potato starch. Sweet potato starch mixed with various concentrations of malic acid solution underwent either thermal or nonthermal treatment. Observation of samples under a light microscope ensured the maintenance of granular shape and the Maltese cross. FT-IR spectra displayed a distinct carbonyl peak at 1722 cm−1, and analysis of the degree of substitution (DS) indicated an increase in the extent of ester bonds with increasing concentrations of malic acid. The DS of 2.0M-130 (0.214) was the highest and that of 0.5M-130 was the lowest (0.088) among the reacted starches. In vitro digestion test revealed an increased amount of resistant starch when a high concentration of malic acid was used. In addition, thermally treated samples maintained a higher content of resistant starch (RS) after 30 min of cooking at 100°C. After cooking, 2.0M-130 had an RS fraction of 53.4% which was reduced to 49.9% after cooking, revealing greater heat stability compared with nonthermally treated samples. The structure of malic acid-treated starch was investigated using a differential scanning calorimeter (DSC), an X-ray diffractometer, a rapid visco analyzer (RVA), and analysis of apparent amylose content. The results showed that thermal and malic acid treatment of starch caused not only partial hydrolysis but also rearrangement of the crystalline area and helix structure of starch by esterification. Analysis of malic acid-treated starch, using a rapid visco analyzer showed no pasting properties, due to lack of its swelling caused by the malic acid cross link.

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

scholarly journals Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2135 ◽  
Author(s):  
Ahui Xu ◽  
Ke Guo ◽  
Tianxiang Liu ◽  
Xiaofeng Bian ◽  
Long Zhang ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Functional Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Pasting Properties ◽  
Sweet Potatoes ◽  
Isolation Medium ◽  
Peak Intensity ◽  
Apparent Amylose Content ◽  
Structural And Functional Properties

Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study, starches were isolated from root tubers of purple, yellow and white sweet potatoes using four different extraction media, including H2O, 0.5% Na2S2O5, 0.2% NaOH, and both 0.5% Na2S2O5 and 0.2% NaOH. Their structural and functional properties were investigated and compared among different extraction media. The results showed that the granule size, apparent amylose content, lamellar peak intensity, thermal properties, and pasting properties were different among different-colored sweet potatoes due to their different genotype backgrounds. The four extraction media had no significant effects on starch structural properties, including apparent amylose content, crystalline structure, ordered degree, and lamellar peak intensity, except that the NaOH and Na2S2O5 treatment were able to increase the whiteness of purple and yellow sweet potato starches. The different extraction media had some effects on starch functional properties, including thermal properties, swelling power, water solubility, and pasting properties. The above results indicated that the H2O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes.

Resistant starch and starch pasting properties of a starch synthase IIa-deficient wheat with apparent high amylose

2006 ◽  
Vol 57 (5) ◽  
pp. 531 ◽  
Author(s):  
M. Yamamori ◽  
M. Kato ◽  
M. Yui ◽  
M. Kawasaki
Keyword(s):  
Resistant Starch ◽  
Triticum Aestivum L ◽  
Pasting Properties ◽  
Starch Synthase ◽  
Wheat Starch ◽  
Urea Solution ◽  
Wheat Starches ◽  
Minimum Viscosity ◽  
High Amylose ◽  
Swelling Volume

The bread wheat (Triticum aestivum L.) analysed in this study has been produced by genetically eliminating the starch synthase IIa and shows apparent high amylose (HA) in the flour starch. Some starch properties of the HA wheat were analysed. The HA wheat contained 2.8–3.6% resistant starch (RS), much more than the normal (control) wheat, which contained almost no RS. Autoclaving the HA and normal wheat starches increased RS. The former contained 10.5% RS and the latter 5.9 or 6.8% RS. Swelling of the HA wheat starch and its pasting properties using Rapid ViscoAnalyzer (RVA) were investigated. Swelling power (g/g) of the HA wheat in 0.1% AgNO3 and swelling volume (mL/g) in urea solution were significantly less than those of the normal wheat. The RVA profile of the HA wholemeal and starch also differed from the normal. The peak viscosity, minimum viscosity, and final viscosity of HA were low, and breakdown (peak minus minimum viscosity) was very small. These findings show that amount of resistant starch and pasting properties are unique in the HA wheat starch, probably caused by lack of starch synthase IIa.

scholarly journals Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1316
Author(s):  
Federica Taddei ◽  
Elena Galassi ◽  
Francesca Nocente ◽  
Laura Gazza
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Fine Fraction ◽  
Brown Rice ◽  
Rice Flour ◽  
Free Products ◽  
Technological Processes ◽  
High Amylose

The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture, cooking quality, and sensory properties. In this work, two rice cultivars, with different amylose content, were subjected to parboiling, micronization, and flour air fractionation to obtain brown rice pasta, without any supplement but rice itself. In particular, two types of pasta (spaghetti shape) were produced, one from 100% micronized wholemeal, and the other from refined rice flour replaced with 15% of the air-fractionated fine fraction. Regardless of the cultivar, pasta from wholemeal micronized flour showed higher protein and fiber content than refined flour enriched with fine fraction, whereas no differences were revealed in resistant starch and antioxidant capacity. Pasta from the high amylose content genotype showed the highest resistant starch content and the lowest predicted glycemic index along with sensorial characteristics as good as durum semolina pasta in fine fraction enriched pasta. Besides the technological processes, pasta quality was affected the most by the genotype, since pasta obtained from high amylose cv Gladio resulted in the best in terms of technological and sensory quality.

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