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Food Chem. 2017 Dec 15;237:1065-1072. doi: 10.1016/j.foodchem.2017.05.081. Epub 2017 May 17.

In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model.

Author information

1
Department of Chemical Engineering and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia 4072, QLD, Australia.
2
Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Xinjiang, Shihezi 832000, China.
3
Department of Chemical Engineering and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China.
4
Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, PR China.
5
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia 4072, QLD, Australia. Electronic address: s.dhital@uq.edu.au.
6
Department of Chemical Engineering and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China. Electronic address: dong.chen@monash.edu.

Abstract

The changes in physical, rheological and enzyme-digestive behaviours of cooked white and brown rice, with similar amylose content, were investigated using a dynamic in vitro rat stomach (DIVRS) model and a static soaking method. The brown rice had a higher resistance on disintegration and lower gastric emptying rate with 53% of the brown rice particles retained in the stomach at the end compared to 32% for the white rice. Furthermore, the release rate of maltose from the starch hydrolysis was higher in the white rice throughout the digestion suggesting the lower glycemic potency of the brown rice. These differences could be contributed from the rigid bran layer in the brown rice which would inhibit the moisture absorption into rice kernels, limit textural degradation, and generate higher gastric digesta viscosity leading to lower mixing and mass transfer efficiency. This study suggests that the structural difference could affect physiochemical properties during gastric digestion.

KEYWORDS:

Cooked rice; Digesta rheology; Dynamic stomach model; Gastric digestion; Microstructure

PMID:
28763952
DOI:
10.1016/j.foodchem.2017.05.081
[Indexed for MEDLINE]

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