Intrinsic and Extrinsic Factors affecting Rice Starch digestability

Toutounji, M, Farahnaky, A, Santhakumara, A, Oli, P, Butardo Jr, V and Blanchard, C 2019, 'Intrinsic and Extrinsic Factors affecting Rice Starch digestability', Trends in Food Science & Technology, vol. 88, pp. 10-22.


Document type: Journal Article
Collection: Journal Articles

Title Intrinsic and Extrinsic Factors affecting Rice Starch digestability
Author(s) Toutounji, M
Farahnaky, A
Santhakumara, A
Oli, P
Butardo Jr, V
Blanchard, C
Year 2019
Journal name Trends in Food Science & Technology
Volume number 88
Start page 10
End page 22
Total pages 13
Publisher Pergamon Press
Abstract Background The current incidence of obesity and type 2 diabetes is at global epidemic levels. To mitigate their impact, there is a need to develop starch-containing foods that give rise to a low and stable postprandial blood glucose response by increasing the proportion of slowly-digestible and indigestible carbohydrate content. Rice is an ideal target food for such dietary intervention because it is a staple food for over half the world's population. Scope and approach The starch digestion of cooked white rice grains is usually complete or near complete upon consumption, but the rate of digestion is influenced by intrinsic food properties and extrinsic influences. This review provides an overview of the complex interplay between the starch granule and its interaction with non-starch components of the rice grain (intrinsic characteristics) as well as the effects of processing (extrinsic factors) on starch digestibility. Key findings and conclusions The intrinsic properties of white rice grains play a significant role in starch digestibility which can be further enhanced after processing, especially by gelatinisation and retrogradation. Post-harvest storage conditions of rice were found to influence starch digestibility but this effect was temperature-dependent. Limited studies investigated starch-lipid and starch-protein interactions in rice, but changes to substrate accessibility have been implicated. Improving our understanding of the effects of processing on starch digestibility can provide an effective tool for food manufacturers to regulate starch digestibility of existing rice varieties.
Subject Food Processing
Keyword(s) starch
digestibility
rice processing
cooking
retrogradation
DOI - identifier 10.1016/j.tifs.2019.02.012
Copyright notice © 2019 Published by Elsevier Ltd.
ISSN 0924-2244
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 2 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 0 times in Scopus Article
Altmetric details:
Access Statistics: 12 Abstract Views  -  Detailed Statistics
Created: Mon, 29 Apr 2019, 13:04:00 EST by Catalyst Administrator
© 2014 RMIT Research Repository • Powered by Fez SoftwareContact us