| Autor: |
Pui Yeu Phoon, Amanda Xin Yi Sng, Choy Eng Nge, Christiani Jeyakumar Henry |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Journal of Functional Foods, Vol 99, Iss , Pp 105330- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2022.105330 |
| Popis: |
This study investigated if solubilised rice bran extract could lessen retrogradation in cooked Hom Mali rice during prolonged storage, and still lower its glycaemic potential. Retrogradation was analysed by differential scanning calorimetry and Raman spectroscopy, while in vitro starch digestibility was tested by the Englyst method. The key findings were: (1) Ferulic acid in the extract interacted noncovalently with gelatinised amylose to promote aggregation, as evidenced by heteronuclear multiple bond coherence and analytical ultracentrifugation, respectively. (2) Rice infused and cooked with the extract exhibited reduced retrogradation after storage at 4 °C over ∼2 weeks, compared to control rice. The reduced retrogradation also translated into lower tendency for syneresis. (3) In vitro starch digestibility of treated rice was lower/not higher than fresh control rice. The findings bear implications on how the textural quality of a high-moisture starch staple could be preserved in prolonged storage, without compromising its nutritional quality. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect