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Impact of cooking temperature on in vitro starch digestibility of rice varieties with different amylose contents

100%

Guillen S., Oria R., Salvador M. L.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 4

The aim of this study was to evaluate the effect of cooking temperature on the in vitro starch digestibility of four varieties of rice: Basmati, Calrose, Arborio and Bomba. Total starch, resistant starch and amylose contents were determined in raw and cooked samples. The in vitro kinetics of starch hydrolysis were also determined, and the hydrolysis and glycemic indexes were estimated. Both the initial amylose content and the cooking temperature had a signifi cant Influence on the resistant starch content. Rice cooked at 95ºC retained a higher resistant starch content than rice cooked at 100ºC. The in vitro study of starch hydrolysis showed that hydrolysis tended to be slower and less complete for rice with a higher amylose content and for rice cooked at a lower temperature. Cooking rice at 95ºC instead of 100ºC reduced the estimated glycemic index by approximately 10% for the varieties tested.

Comparison of glycemic responses to frozen and non-frozen wheat rolls in human volunteers - a short report

100%

Borczak B., Pisulewski P. M., Sikora M., Krawontka J.

Polish Journal of Food and Nutrition Sciences

2008

tom 58

nr 3

Glycemic responses to frozen and non-frozen wheat rolls were studied in humans. The subjects were served each four test wheat rolls (fully baked‑non frozen – FBNF; fully baked and frozen – FBF; partly baked and frozen – PBF; and unfermented frozen dough, before proofing and baking – UFD). Blood glucose concentrations were measured at 0 min as well as at 15, 30, 45, 60, 90 and 120 min after the start of the meal. Generally, the frozen storage treatment resulted in lower GI values. In one case the difference reached statistical significance (p<0.05). Namely, compared to FBNF rolls (GI=83.03±5), the PBF rolls gave significantly (p<0.05) lower values of GI (GI=60.66±6). We suggest that gelatinized starch formed in frozen rolls retrograded during the cooling process into resistant starch (RS), thus resulting in lower GI values of frozen storage rolls.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

1 Borczak B.

1 Guillen S.

1 Krawontka J.

1 Oria R.

1 Pisulewski P. M.

1 Salvador M. L.

1 Sikora M.

1 2018

1 2008

Wyniki wyszukiwania

Impact of cooking temperature on in vitro starch digestibility of rice varieties with different amylose contents

Comparison of glycemic responses to frozen and non-frozen wheat rolls in human volunteers - a short report