In Vitro Starch Digestion of Cooked Rice Grain Following the Addition of Various Vegetable Oils

IF 0.3 4区农林科学 Q4 AGRICULTURE, MULTIDISCIPLINARY

Jarq-japan Agricultural Research Quarterly Pub Date : 2022-07-01 DOI:10.6090/jarq.56.261

M. Tamura, Kanae Hoshi, Takahiro Saito, Yoshimasa Sasahara

{"title":"In Vitro Starch Digestion of Cooked Rice Grain Following the Addition of Various Vegetable Oils","authors":"M. Tamura, Kanae Hoshi, Takahiro Saito, Yoshimasa Sasahara","doi":"10.6090/jarq.56.261","DOIUrl":null,"url":null,"abstract":"The present study aimed to investigate the in vitro starch digestion of cooked rice grain with added vegetable oils. Polished rice grain (400 g) was cooked with 500 mL of ultrapure water only or with one of six types of vegetable oils (cocoa butter [CB], coconut oil, corn oil [CO], olive oil [OO], palm oil, and rapeseed oil [RO]), and then was frozen and stored. The frozen grain was reheated using a microwave and used for texture analysis, in vitro gastro-small intestinal digestion, and microstructure observation. The cooked grain with added CB had significantly higher resistant starch content (0.70% d.b.) than the control (0.19% d.b.). Although the surface firmness and overall adhesiveness of the cooked grain were not significantly different between the samples, the overall firmness of the grain cooked in RO was significantly lower than that of all others. Cooked grain with added RO (70.35%) indicated a significant reduction in starch hydrolysis compared with the cooked grain with added OO (95.04%) and CO (83.94%) at 210 min of in vitro digestion. However, no difference was observed in tissue structure of the digested cooked grain between the samples.","PeriodicalId":14700,"journal":{"name":"Jarq-japan Agricultural Research Quarterly","volume":"28 1","pages":""},"PeriodicalIF":0.3000,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jarq-japan Agricultural Research Quarterly","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.6090/jarq.56.261","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 1

Abstract

The present study aimed to investigate the in vitro starch digestion of cooked rice grain with added vegetable oils. Polished rice grain (400 g) was cooked with 500 mL of ultrapure water only or with one of six types of vegetable oils (cocoa butter [CB], coconut oil, corn oil [CO], olive oil [OO], palm oil, and rapeseed oil [RO]), and then was frozen and stored. The frozen grain was reheated using a microwave and used for texture analysis, in vitro gastro-small intestinal digestion, and microstructure observation. The cooked grain with added CB had significantly higher resistant starch content (0.70% d.b.) than the control (0.19% d.b.). Although the surface firmness and overall adhesiveness of the cooked grain were not significantly different between the samples, the overall firmness of the grain cooked in RO was significantly lower than that of all others. Cooked grain with added RO (70.35%) indicated a significant reduction in starch hydrolysis compared with the cooked grain with added OO (95.04%) and CO (83.94%) at 210 min of in vitro digestion. However, no difference was observed in tissue structure of the digested cooked grain between the samples.

查看原文本刊更多论文

添加不同植物油对熟米淀粉体外消化的影响

本研究旨在研究添加植物油对熟米淀粉的体外消化作用。精米(400克)仅用500毫升超纯水或六种植物油(可可脂[CB]、椰子油、玉米油[CO]、橄榄油[OO]、棕榈油和菜籽油[RO])中的一种煮熟，然后冷冻储存。冷冻后的谷物经微波再加热，进行质构分析、体外胃-小肠消化和显微结构观察。添加炭黑的熟粒抗性淀粉含量(0.70%)显著高于对照(0.19%)。虽然煮熟谷物的表面硬度和整体粘附性在不同样品之间没有显著差异，但RO煮熟谷物的整体硬度明显低于其他所有样品。在体外消化210 min时，与添加OO(95.04%)和CO(83.94%)的熟粮相比，添加RO(70.35%)的熟粮淀粉水解率显著降低。然而，在消化熟谷物的组织结构中，没有观察到样品之间的差异。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Jarq-japan Agricultural Research Quarterly 农林科学-农业综合

CiteScore

1.00

自引率

25.00%

发文量

审稿时长

>36 weeks

期刊介绍： The Japan Agricultural Research Quarterly (JARQ) is a publication of the Japan International Research Center for Agricultural Sciences (JIRCAS), which provides readers overseas with the latest information on key achievements and developments in agricultural research in Japan, with the expectation that this information would contribute to the agricultural development of countries in tropical and subtropical regions.