Reducing starch digestibility of white rice by structuring with hydrocolloids
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Reducing starch digestibility of white rice by structuring with hydrocolloids. / Muttakin, Syahrizal; Bakalis, Serafim; Fryer, Peter J.; Alshammari, Norah A.; Marciani, Luca; Gouseti, Ourania.
I: Food Research International, Bind 174, 113490, 2023.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Reducing starch digestibility of white rice by structuring with hydrocolloids
AU - Muttakin, Syahrizal
AU - Bakalis, Serafim
AU - Fryer, Peter J.
AU - Alshammari, Norah A.
AU - Marciani, Luca
AU - Gouseti, Ourania
N1 - Publisher Copyright: © 2023
PY - 2023
Y1 - 2023
N2 - Controlling starch digestion in high glycaemic index staple foods such as white rice is of interest as it has been associated with reduced risk for conditions such as obesity and type-2 diabetes mellitus. Addition of hydrocolloids has been proposed to reduce the rate of post-prandial glucose by controlling the rate of starch hydrolysis. In this work, the potential of a range of hydrocolloids to modify starch digestibility when added (at 1 % maximum concentration) during cooking of white rice was first investigated. Low acyl gellan gum (LAG) showed the highest potential (in-vitro estimated Glycaemic Index reduced by about 20 %, from 94 in the control to 78 in the LAG rice) and was investigated further. While the grains of rice control and rice with LAG appeared similar, SEM images revealed a gel-like layer (a few micrometers in thickness) on the surface of the treated samples. Addition of LAG appeared to also have an effect on the breakdown of a simulated cm-sized bolus. During gastric digestion, bolus breakdown of the rice control was completed after 30 min, while the rice LAG bolus appeared intact after 1 h of observation. This was attributed to strengthening of the LAG gel in the acidic environment of the stomach. During intestinal digestion, rice samples containing 1 % LAG appeared to be less susceptible to breakdown when seen under a microscope and in environmental SEM, while they showed larger rice particle aggregates, compared to rice control. Overall, LAG showed potential to control starch digestion kinetics of white rice with a mechanism that may involve formation of a protective layer on the rice grains (um) that reduces bolus break down (cm) and enzymatic hydrolysis (nm). Outcomes of this work will be used to identify conditions for further relevant in-vitro and in-vivo investigations.
AB - Controlling starch digestion in high glycaemic index staple foods such as white rice is of interest as it has been associated with reduced risk for conditions such as obesity and type-2 diabetes mellitus. Addition of hydrocolloids has been proposed to reduce the rate of post-prandial glucose by controlling the rate of starch hydrolysis. In this work, the potential of a range of hydrocolloids to modify starch digestibility when added (at 1 % maximum concentration) during cooking of white rice was first investigated. Low acyl gellan gum (LAG) showed the highest potential (in-vitro estimated Glycaemic Index reduced by about 20 %, from 94 in the control to 78 in the LAG rice) and was investigated further. While the grains of rice control and rice with LAG appeared similar, SEM images revealed a gel-like layer (a few micrometers in thickness) on the surface of the treated samples. Addition of LAG appeared to also have an effect on the breakdown of a simulated cm-sized bolus. During gastric digestion, bolus breakdown of the rice control was completed after 30 min, while the rice LAG bolus appeared intact after 1 h of observation. This was attributed to strengthening of the LAG gel in the acidic environment of the stomach. During intestinal digestion, rice samples containing 1 % LAG appeared to be less susceptible to breakdown when seen under a microscope and in environmental SEM, while they showed larger rice particle aggregates, compared to rice control. Overall, LAG showed potential to control starch digestion kinetics of white rice with a mechanism that may involve formation of a protective layer on the rice grains (um) that reduces bolus break down (cm) and enzymatic hydrolysis (nm). Outcomes of this work will be used to identify conditions for further relevant in-vitro and in-vivo investigations.
KW - Estimated glycaemic index
KW - Gellan gum
KW - In-vitro digestion
KW - INFOGEST
KW - Starch hydrolysis
U2 - 10.1016/j.foodres.2023.113490
DO - 10.1016/j.foodres.2023.113490
M3 - Journal article
C2 - 37986496
AN - SCOPUS:85172901311
VL - 174
JO - Food Research International
JF - Food Research International
SN - 0963-9969
M1 - 113490
ER -
ID: 369355374