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Reducing starch digestibility using a domestic rice cooking method: Structural changes in starch during cooking.

Quanquan Lin1, Xin Wang2, Min Huang2

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International Journal of Biological Macromolecules
|October 29, 2024
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Summary

A novel two-stage soaking cooking method significantly reduces rice starch digestibility and glycemic index (GI). This process enhances resistant starch (RS) and sensory qualities, offering a healthier rice option.

Keywords:
DigestionGlycemic indexRiceSoakingStarchStructure

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Materials Science

Background:

  • Starch digestibility significantly impacts postprandial glycemic response.
  • Conventional rice cooking methods may not optimize starch structure for reduced digestibility.
  • Developing healthier rice varieties and processing methods is crucial for dietary management.

Purpose of the Study:

  • To design and evaluate a novel domestic cooking process to reduce starch digestibility in various rice types.
  • To assess the impact of the optimized cooking method on rice nutritional composition, starch characteristics, and sensory acceptability.
  • To investigate the in vitro and in vivo effects of the treated rice on starch digestion and glycemic index.

Main Methods:

  • A two-stage soaking cooking process was developed for japonica, indica, and waxy rice.
  • Nutritional analysis (protein, lipid, starch, amylose ratio) and sensory evaluation were performed.
  • In vitro starch digestion assays measured rapidly digested starch (RDS), slowly digestible starch (SDS), and resistant starch (RS).
  • In vivo glycemic index (GI) trials were conducted.
  • Microscopy (SEM) and spectroscopy (FTIR, XRD) analyzed rice microstructure and starch crystallinity.

Main Results:

  • Treated rice showed reduced protein and lipid content, similar starch content with a higher amylose ratio, and improved sensory scores.
  • In vitro digestion revealed decreased RDS and increased SDS and RS in treated rice compared to control.
  • In vivo studies demonstrated significant GI reduction in treated indica (9.11%) and waxy rice (9.02%).
  • SEM showed increased porosity, while FTIR and XRD indicated enhanced short-range order and relative crystallinity in treated rice.

Conclusions:

  • The two-stage soaking cooking process effectively reduces starch digestibility and glycemic index in rice.
  • Enhanced short-range order and relative crystallinity of starch are key factors contributing to reduced digestibility.
  • This method offers a practical approach to producing healthier rice with improved nutritional and sensory properties.