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Emulsification formulation (EMF) addition to cooked rice (CR) creates amylose-lipid complexes (ALC) that reduce starch digestion. Destroying CR structural characteristics eliminates this ALC inhibitory effect on starch digestibility.

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Area of Science:

  • Food Science
  • Nutritional Science
  • Material Science

Background:

  • Starch digestibility is influenced by food structure and composition.
  • Amylose-lipid complex (ALC) formation can alter starch properties.
  • Emulsification formulation (EMF) may impact ALC formation and rice structure.

Purpose of the Study:

  • To investigate how EMF affects ALC formation in cooked rice (CR).
  • To evaluate the impact of EMF on CR starch digestibility, considering structural integrity.
  • To determine the role of CR structural characteristics in EMF's effect on starch digestion.

Main Methods:

  • Cooked rice (CR) with varying EMF (0-20%) was analyzed for structural changes and ALC formation.
  • Surface properties (firmness, adhesiveness) of CR grains were measured.
  • Starch hydrolysis was assessed in intact CR grains and CR slurries (structural characteristics destroyed).

Main Results:

  • EMF addition altered CR surface firmness, adhesiveness, and adhesion.
  • Depressions linked to ALC formation were observed on CR grain surfaces.
  • EMF (>10%) significantly reduced starch hydrolysis in intact CR grains but not in CR slurries.

Conclusions:

  • The structural characteristics of the CR grain surface layer, such as ALC, play a crucial role in suppressing starch digestibility.
  • The inhibitory effect of ALC on starch digestibility is dependent on the structural integrity of the rice grain.
  • Once structural characteristics are disrupted, the protective effect of ALC against starch digestion is lost.