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Changes in starch hydrolysis and antioxidant potential of cooked pigmented rice during simulated gastrointestinal in vitro digestion process
Authors: Thuengtung, Sukanya, Niwat, Chutamat, Tamura, Masatsugu, Ogawa, Yukiharu
Identifier: CSBE17046
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Published in: CSBE-SCGAB Technical Conferences » AGM Winnipeg 2017 (with CIGR VI Technical Symposium)
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Description: The effect of chemical and morphological characteristics of cooked pigmented rice grain on changes in starch hydrolysis and antioxidant potential during simulated gastro-small intestinal in vitro digestion process was examined. Three varieties with different colours of Thai original long rice, Hom Nin (black nonwaxy), Red Hommali (red nonwaxy), and Kum Luempua (purple waxy) were cooked and used in this study. Kum Luempua was cooked by steaming but others applied rice cooker following actual cooking method in Thai. Although cooked Kum Luempua produced larger disruption of grain tissues with cell matrx than other varieties, it showed the lowest starch hydrolysis and estimated glycemic index. Comparison with the respective homogenised cooked rice slurries, which were regarded as structure-less samples, demonstrated that the intact cooked grain samples tended to show fewer bioactive compounds during simulated digestion. The change of the ferric reducing antioxidant power (FRAP) value for the Kum Luempua cooked by steaming, however, showed a different trend between the intact grain and homogenised slurry, although the changes in DPPH-radical scavenging activity for the intact grain were mostly similar to those of its slurry. The results indicated that the morphological grain attributes of cooked pigmented rice were related to not only starch digestibility, which was associated with changes in the glucose index value, but also with changes in antioxidant activity in the mucosal layer of the gut tract.
Keywords: grain structure, simulated digestibility, starch, antioxidant, bioactive compound
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Date: 2017-08-07
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Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 4B: Functional Foods, Nutrition, and Consumers
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Type: Text.Article
Format: PDF
Publication type: Technical conference
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Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
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DOI:
Description: The effect of chemical and morphological characteristics of cooked pigmented rice grain on changes in starch hydrolysis and antioxidant potential during simulated gastro-small intestinal in vitro digestion process was examined. Three varieties with different colours of Thai original long rice, Hom Nin (black nonwaxy), Red Hommali (red nonwaxy), and Kum Luempua (purple waxy) were cooked and used in this study. Kum Luempua was cooked by steaming but others applied rice cooker following actual cooking method in Thai. Although cooked Kum Luempua produced larger disruption of grain tissues with cell matrx than other varieties, it showed the lowest starch hydrolysis and estimated glycemic index. Comparison with the respective homogenised cooked rice slurries, which were regarded as structure-less samples, demonstrated that the intact cooked grain samples tended to show fewer bioactive compounds during simulated digestion. The change of the ferric reducing antioxidant power (FRAP) value for the Kum Luempua cooked by steaming, however, showed a different trend between the intact grain and homogenised slurry, although the changes in DPPH-radical scavenging activity for the intact grain were mostly similar to those of its slurry. The results indicated that the morphological grain attributes of cooked pigmented rice were related to not only starch digestibility, which was associated with changes in the glucose index value, but also with changes in antioxidant activity in the mucosal layer of the gut tract.
Keywords: grain structure, simulated digestibility, starch, antioxidant, bioactive compound
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2017-08-07
Technical field:
Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 4B: Functional Foods, Nutrition, and Consumers
Other information:
Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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