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Effect of amylose content on in-vitro rheological characteristics of rice flours and noodles during the simulated starch digestion
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/322236
As one of the staple crops, rice has been widely applied to value-added products, giving the food industry new avenues of use. Although the quality attributes of various rice products have been reported, there is a lack of detailed information on the rheological behaviors of rice products during digestion that are related to their bioaccessibility in the human body. In this study, three rice varieties with different amylose contents were utilized to produce flours and extruded noodles. In-vitro methods simulating starch digestion processes were then established to monitor their oral-gastric-intestinal rheological behaviors. The rice flour with high amylose content exhibited lower values of water absorption index/swelling power and higher pasting parameters that were in good agreement with the Mixolab thermo-mechanical results. The extruded rice noodles showed lower cooking loss and higher hardness with increasing levels of amylose. When the in-vitro viscosities of rice flours and noodles were measured using a rotational rheometer with the custom-made starch cell, their viscosities had a tendency to decrease as the in-vitro digestion progressed. Specifically, the rice samples with high amylose content exhibited higher viscosity than those with low amylose content under the simulated oral, gastric, and intestinal conditions. Hence, this study was conducted to investigate the physicochemical and in-vitro rheological properties of rice flours and extruded noodles with different amylose content. The results provided a promising opportunity for the food industry to study in-vitro digestion of rice-based products with the advantages of being more rapid and less expensive.
