Starch Retrogradation in Cooked Pasta and Rice
Abstract
Effect of cooking time on starch retrogradation and water distribution was studied in pasta (spaghetti) and rice (parboiled and arborio) using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) Optimum cooking times (OCT) were 8, 16, and 18.5 min for spaghetti, parboiled, and arborio rice, respectively. Swelling was observed by image analysis. OCT spaghetti and rice showed various starch retrogradation rates at various aging times and temperatures. Based on the classical Avrami function, the retrogradation rate at 5 degrees C followed the order spaghetti > parboiled rice > arborio rice, while extent was in the opposite order. At higher temperature (20 degrees C), the rates decreased by 20X in all cases. Thermogravimetric analysis (TGA) investigations were undertaken to check the distribution of water within these products and its relationship to starch retrogradation. During heating, water was released in two distinguishable steps at approximately equal to 80 and 100 degrees C. Results supported the conclusion that the more tightly bound water might not participate or facilitate starch retrogradation. In this study, the overall water content did not change during storage, and water appeared to migrate from sites of stronger binding to sites of weaker binding. The temperature dependence of the Avrami constant was described with the Vogel-Tamman-Fulcher empirical expression.
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The crystallised starch form can resist enzymatic degradation in the small intestine for up to three hours and spontaneously lower the concentration of digestible starch in cooked rice.
“This crystallised starch form can resist enzymatic degradation in the small intestine for up to three hours [10] and spontaneously lower the concentration of digestible starch in cooked rice [11].”
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 [11]
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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
“This crystallised starch form can resist enzymatic degradation in the small intestine for up to three hours [10] and spontaneously lower the concentration of digestible starch in cooked rice [11].”
BackgroundHochuli, M., Christ, E., Meienberg, F., Lehmann, R., Krützfeldt, J., & Baumgartner, M. R. (2015) · Journal of Inherited Metabolic Disease · doi:10.1007/s10545-015-9864-2 · Cited by 15 · see citing works
- Authors
- Riva, M., Fessas, D., & Schiraldi, A.
- Affiliations
- University of Milan (IT)
- Corresponding author
- Schiraldi, A.
- Venue
- Cereal Chemistry
- Publisher
- Wiley
- Published
- 2000-07
- Volume
- 77
- Issue
- 4
- Pages
- 433-438
- ISSN
- 0009-0352 (ISSN-L)
- 1943-3638
- OpenAlex
- W2053188427
- Cited by
- 50
- References
- 0
- Citations by year
- 2025: 2 · 2022: 3 · 2020: 1 · 2019: 1 · 2018: 2 · 2017: 2 · 2016: 6 · 2015: 2 · 2013: 2 · 2012: 3
- FWCI
- 1.66
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Cereal Chemistry (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- starch retrogradation, spaghetti, parboiled rice, cooking time, water distribution, bound water, moisture migration, aging materials, temperature dependence, Vogel-Fulcher-Tammann equation
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