| Autor: |
Masatsugu Tamura, Yukari Saito, Takahiro Saito, Hideaki Kobayashi, Akifumi Mikami, Yoshimasa Sasahara |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Food Hydrocolloids for Health, Vol 4, Iss , Pp 100150- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2667-0259 |
| DOI: |
10.1016/j.fhfh.2023.100150 |
| Popis: |
The objective of this study was to investigate the multiple effects of the addition of oils and freezing-reheating treatment, which are characteristics of frozen rice, on the starch digestibility of rice grains. Either rapeseed oil or its emulsifier was added to the polished grains at a weight ratio of 1.2%, stirred, and cooked. Cooked grains were frozen, stored in a freezer at -20 °C, and reheated in a microwave oven to prepare frozen-reheated grains. While the equilibrium concentration of starch hydrolysis (C∞) was significantly higher for frozen-reheated grains (98.30%–110.92%) than for cooked grains (95.35%–97.91%), the kinetic constant (k) was significantly lower for frozen-reheated grains (7.39 × 10−3–8.98 × 10−3 min−1) than for cooked grains (9.16 × 10−3–9.45 × 10−3 min−1). The eGI ranged from 86.42 to 89.98 and was not significantly affected by the addition of oils, freezing-reheating, or the interaction. The results suggested that C∞ and k of rice grains was not affected by the addition of 1.2% of oils and interaction but was affected by freezing-reheating. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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