Effect of processing paddy on digestibility of rice starch by in vitro studies
Open accessAbstract
Paddy (Oryza sativa L) (variety 'IR - 64'), was parboiled, puffed by sand roasting and flaked by edge runner and roller flaker and variations in physical and physicochemical properties were studied. Moisture contents were lower (5.8-10.8%) in processed rice products compared to raw materials (11.8%). Ratio of rice to sand in the case of puffed rice preparation was optimized. The equilibrium moisture content was 27.4% in raw rice while it was much higher (38.9-81.0%) in processed rice. Sedimentation volume was lowest (6.2 ml) in raw rice and highest (18.8 ml) in popped rice. Starch content was 84.8 and 76.5-83% in raw and processed rice, respectively. In vitro starch digestibility was highest in roller flaker flakes and lowest in raw milled rice. Among the ready to eat products, popped rice showed least starch digestibility (∼30%).
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Three previous studies found lower glycaemic response in freshly prepared parboiled rice samples compared with non-parboiled rice.
“Three previous studies, by Wolever [13], Larsen [14], and Chitra [15], have investigated the commercially obtained parboiled rice products (processed by modernised parboiling process) and found lower glycaemic response in the freshly prepared parboiled rice samples compared with non-parboiled”
From Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution (2017) · cites this paper as [15]
The Materials and methods section says the authors prepared parboiled rice in the laboratory rather than testing commercially obtained parboiled rice products. The Starch content section compares parboiled with raw rice, but measures in vitro starch digestibility, not glycaemic response; it reports higher digestibility for parboiled rice. Thus the comparison is supported, but the attributed finding of lower glycaemic response in freshly prepared samples is not. (LLM, conf=0.87)
Experimental — accuracy not yet measuredSatiety was not measured in the three previous studies of parboiled rice glycaemic response.
“but satiety was not measured in these studies.”
From Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution (2017) · cites this paper as [15]
The Materials and methods and Conclusion sections describe an in vitro study of rice starch digestibility, not three studies of parboiled-rice glycaemic response. Searches for satiety and for those glycaemic-response studies found no passage establishing whether satiety was measured in them. (LLM, conf=0.76)
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Research works printed but not linked: 2
- Hsieh F, Bor SL (1991) Breakfast rice cereals and baby foods - Rice snack foods. In: Rice utilization, 2 nd edn, Bor SL (ed). Van Nostrand Rienhold, New York, Vol 2, p 177-194, 225-249
- Juliano BO, Sakuria J 1985. Miscellaneous rice products. In: Rice chemistry and technology, Juliano BO (ed), AACL, St.
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Lu, L., Venn, B., Lu, J., Monro, J., & Rush, E. (2017) · Nutrients · doi:10.3390/nu9050475 · Cited by 44 · see citing works
“Three previous studies, by Wolever [13], Larsen [14], and Chitra [15], have investigated the commercially obtained parboiled rice products (processed by modernised parboiling process) and found lower glycaemic response in the freshly prepared parboiled rice samples compared with non-parboiled, but satiety was not meas…”
Result
- Authors
- Chitra, M., Singh, V., & Ali, S. Z.
- Affiliations
- Central Food Technological Research Institute (IN)
- Corresponding author
- Singh, Vasudeva
- ORCID
- Ali, S. Z.
- Venue
- Journal of Food Science and Technology
- Published
- 2010-08
- Volume
- 47
- Issue
- 4
- Pages
- 414-419
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC3550999
- OpenAlex
- W2077915040
- Cited by
- 33
- References
- 0
- Citations by year
- 2024: 3 · 2023: 1 · 2022: 2 · 2021: 2 · 2020: 2 · 2019: 3 · 2018: 4 · 2017: 1 · 2016: 6 · 2015: 4 · 2014: 2 · 2013: 2
- FWCI
- 0.91
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- CFTRI Institutional Repository (acceptedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Physical Sciences › Engineering › Mechanical Engineering › Agricultural Engineering and Mechanization
- Keywords
- rice processing, paddy rice, parboiling, puffed rice, starch digestibility, in vitro starch digestion, equilibrium moisture content, sedimentation volume, IR64 rice
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