Effect of Cold Storage, Reheating, and Particle Sizes on In Vitro Glucose Release and Starch Digestibility among Five Rice Products in Auckland, New Zealand
Open accessAbstract
Rice provides more than 27% of daily energy intake to more than half of the world’s population. Refined and cooked rice, as a staple has been generally perceived to induce high glycaemic responses; however, it is known that cold storage of cooked rice, reheating, and mincing or chewing affects the rate and extent of starch digestion and glucose release. This in vitro experimental study aimed to investigate the effect of various combinations of these factors on the rate and extent of starch digestion of five rice products, medium grain white, medium grain brown, long grain white, basmati, and parboiled rice. Cold storage (at 4ºC) for over ten hours significantly reduced digestibility of cooked rice starch (P=0.05). The reductions in starch digestion were dependent on the type of rice product varieties (medium grain white, medium grain brown, and long grain brown about 20% (P=0.05); basmati about 30% (P=0.05); and parboiled about 40% (P<0.001). Reheating (65ºC for 15 minutes) and mincing increased starch digested by 20% (P<0.001) and 18% (P<0.001) respectively compared with the cold-stored un-minced cooked rice. The glucose released from minced freshly cooked medium grain white rice reached over 90% after 40 minutes of digestion while 24-hour cold-stored minced parboiled rice had the lowest, reaching around 40% after 180 minutes. Further study with human participants is suggested to analyse the significance of the differences between medium grain white rice and cold stored parboiled rice, for the purpose of investigating if the optimal treatment of parboiled rice (cold storage at 4ºC for 24 hours), with appropriate food safety precautions (reheating to 65ºC for at least 15 minutes), could be a public health recommendation that would improve the postprandial blood glucose response compared with the response to the more popular medium grain white rice.
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Previous in vitro experiments and an in vivo study reported that particle size decrease exposes more surface area to digestive enzymes, resulting in an increase in the rate of digestion.
“Previous in vitro experiments [12] and an in vivo study [16] reported that particle size decrease exposes more surface area to digestive enzymes, resulting in an increase in the rate of digestion.”
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 [12]
The Discussion says smaller particles make starch more accessible to amylase and allow digestion to begin more quickly; the results also report more rapidly digestible starch in minced than intact rice. However, the Discussion explicitly limits this study to in vitro laboratory conditions. It therefore supports the digestion mechanism, but not its description as an in vivo study. (LLM, conf=0.88)
Experimental — accuracy not yet measuredPrevious in vitro digestion studies have shown that freshly cooked warm rice was digested more rapidly than cold-stored and reheated rice, and minced-reheated parboiled rice was more resistant to digestion.
“Previous in vitro digestion studies have also shown that freshly cooked warm rice was digested more rapidly than cold-stored and reheated rice and minced-reheated parboiled rice was more resistant to digestion [12].”
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 [12]
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Swallowing food without chewing; a simple way to reduce postprandial glycaemia
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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
“The role of the parboiling and cold storage in relation to reduced glycaemic response may be explained by the considerably higher proportion (approximately 30% higher) of RS in reheated parboiled rice than in freshly cooked medium-grain white rice reported in an in vitro experiment [12].”
BackgroundInfluentialSelf-citation
- Authors
- LW, L., & J, M.
- Venue
- Rice Research: Open Access
- Publisher
- OMICS Publishing Group
- Published
- 2016
- Volume
- 4
- Issue
- 3
- ISSN
- 2375-4338 (ISSN-L)
- OpenAlex
- W2522618707
- Cited by
- 15
- References
- 2
- Citations by year
- 2025: 1 · 2024: 1 · 2023: 2 · 2022: 1 · 2021: 3 · 2020: 2 · 2019: 1 · 2018: 1 · 2017: 2 · 2016: 1
- FWCI
- 1.74
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- cc-by
- Locations
- Rice Research Open Access (publishedVersion, cc-by)
- Tuwhera (Auckland University of Technology) (submittedVersion, cc-by)
- Funders
- Auckland University of Technology, New Zealand
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Health Sciences › Medicine › Rheumatology › Glycogen Storage Diseases and Myoclonus
- Keywords
- rice, cold storage, reheating, particle size, starch digestibility, glucose release, parboiled rice, basmati rice, brown rice, white rice, postprandial blood glucose, in vitro digestion, food safety
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