Effects of Different Cooking Methods on Glycemic Index, Physicochemical Indexes, and Digestive Characteristics of Two Kinds of Rice

升糖指数 食品科学 直链淀粉 支链淀粉 化学 淀粉 抗性淀粉 血糖 血糖性 生物技术 生物 胰岛素
作者
Yao Feng,Chuanpeng Li,Junyang Li,Guoli Chang,Yuliang Wang,Roberta Campardelli,Patrizia Perego,Chenggang Cai
出处
期刊:Processes [Multidisciplinary Digital Publishing Institute]
卷期号:11 (7): 2167-2167 被引量:4
标识
DOI:10.3390/pr11072167
摘要

Diets including rice and rice-cooking methods influence digestive processes and blood glucose control. In this research, the effects of three different treatments (high-temperature and low-pressure plasma cooking, high-temperature cooking at atmospheric pressure (traditional method), and high-temperature cooking at high pressure) on the texture, color, molecular structure, infrared spectrum, microstructure, debranching enzyme activity, amylopectin content, glycemic index (GI), and in vitro starch digestibility of two rice varieties were studied. The results showed that the hardness, elasticity, viscosity, and chewability of rice after the high-temperature and low-pressure plasma treatment had no obvious changes compared with the traditional cooking method. A SEM analysis showed that the physical properties of the hydrophilicity on the surface of the rice increased after the high-temperature and low-pressure plasma treatment; the debranching enzyme activity reached 3.88 U/g (Xiantao rice) and 3.81 U/g (Heyuan rice), respectively, the amylose content of raw rice reached 68.77 mg/mL (Xiantao rice) and 64.92 mg/mL (Heyuan rice), which increased by 43.31 mg/mL and 39.46 mg/mL, respectively, and the GI was within the medium glycemic index of 56–69. The resistant starch in the Heyuan and Xiantao rice varieties amounted to 88.60 ± 3.10% and 89.40 ± 3.58%, respectively, after the high-temperature and low-pressure plasma processing method. The results showed positive effects and application potential for the cooking method in respect of diabetic consumers.
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