TY - JOUR
T1 - Effects of amylose content, autoclaving, parboiling, extrusion, and post-cooking treatments on resistant starch content of different rice cultivars
AU - Kim, J. C.
AU - Mullan, B. P.
AU - Hampson, D. J.
AU - Pluske, J. R.
PY - 2006/11/21
Y1 - 2006/11/21
N2 - Experiments were conducted to examine the effects of parboiling, extrusion, rice variety, rice : water ratio, and cooling after cooking on the resistant starch (RS) content of rice. When uncooked the medium-grain rice (Amaroo) contained less amylose (18.8 g/100 g, P = 0.001), higher fast digestible starch (FDS) content (21.7 g/100 g, P < 0.001), and less RS (0.1 g/100 g, P < 0.001) than the long-grain rice (Doongara) (25.6, 15.9, 0.4, respectively). Parboiled rice had the highest FDS (33.9 g/100 g) and RS (0.72 g/100 g) contents, with an amylose content of 25.4 g/100 g. The effects of rice type, rice : water ratio (1 : 1 or 1 : 2 w/w), and post-cooking interventions (freshly dried or dried after cooling for 24 h at 4°C) on the RS content of rice cooked in an autoclave were examined. The RS contents were significantly different among the rice types (0.6, 1.4, 3.7 g/100 g for Amaroo, Doongara, and parboiled rice, respectively, P < 0.001). Decreasing the rice : water ratio (1 : 2) and cooling (24 h at 4°C) after cooking significantly increased the RS content (P < 0.001). Extrusion decreased the RS content in the high RS rice only (0.42–0.16 g/100 g, P = 0.02). The results indicate that parboiling rice, and the use of a higher-amylose-content rice, a lower rice : water ratio, and cooling after cooking all increase RS content, whereas extrusion decreases the RS content of rice.
AB - Experiments were conducted to examine the effects of parboiling, extrusion, rice variety, rice : water ratio, and cooling after cooking on the resistant starch (RS) content of rice. When uncooked the medium-grain rice (Amaroo) contained less amylose (18.8 g/100 g, P = 0.001), higher fast digestible starch (FDS) content (21.7 g/100 g, P < 0.001), and less RS (0.1 g/100 g, P < 0.001) than the long-grain rice (Doongara) (25.6, 15.9, 0.4, respectively). Parboiled rice had the highest FDS (33.9 g/100 g) and RS (0.72 g/100 g) contents, with an amylose content of 25.4 g/100 g. The effects of rice type, rice : water ratio (1 : 1 or 1 : 2 w/w), and post-cooking interventions (freshly dried or dried after cooling for 24 h at 4°C) on the RS content of rice cooked in an autoclave were examined. The RS contents were significantly different among the rice types (0.6, 1.4, 3.7 g/100 g for Amaroo, Doongara, and parboiled rice, respectively, P < 0.001). Decreasing the rice : water ratio (1 : 2) and cooling (24 h at 4°C) after cooking significantly increased the RS content (P < 0.001). Extrusion decreased the RS content in the high RS rice only (0.42–0.16 g/100 g, P = 0.02). The results indicate that parboiling rice, and the use of a higher-amylose-content rice, a lower rice : water ratio, and cooling after cooking all increase RS content, whereas extrusion decreases the RS content of rice.
KW - Cooking
KW - Cooling
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UR - https://www.scopus.com/record/pubmetrics.uri?eid=2-s2.0-33751248733&origin=recordpage
U2 - 10.1071/AR06094
DO - 10.1071/AR06094
M3 - RGC 21 - Publication in refereed journal
SN - 1836-0947
VL - 57
SP - 1291
EP - 1296
JO - Australian Journal of Agricultural Research
JF - Australian Journal of Agricultural Research
IS - 12
ER -