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Microwave reheating increases the resistant starch content in cooked rice with high water contents
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Liu, Ting, Zhang, Binjia, Wang, Lili, Zhao, Siming, Qiao, Dongling, Zhang, Liang and Xie, Fengwei (2021) Microwave reheating increases the resistant starch content in cooked rice with high water contents. International Journal of Biological Macromolecules, 184 . pp. 804-811. doi:10.1016/j.ijbiomac.2021.06.136
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WRAP-microwave-reheating-increases-resistant-starch-content-cooked-rice-high-water-Xie-2021 .pdf - Accepted Version Embargoed item. Restricted access to Repository staff only until 25 June 2022. Contact author directly, specifying your specific needs. - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (1956Kb) |
Official URL: http://dx.doi.org/10.1016/j.ijbiomac.2021.06.136
Abstract
This study explored how microwave reheating (to about 73 °C at different power levels) affects the microstructure and digestion characteristics of cooked rice with different water contents (1.1 and 1.5 times that of rice in weight). Irrespective of water content, mainly the V-type crystallites remained after microwaving reheating, with slight changes in other multi-scale structural features. Only at a relatively high water content (1.5) and with a power level high enough could short-range order be reduced. Such microwave reheating increased the digestion resistance of cooked rice. At a water content of 1.1 times, increasing the microwave power led to a decreased rapid digestible starch (RDS) content and an increased resistant starch (RS) content. With a higher water content (1.5), the enhancement of digestion resistance with higher microwave power was less significant but still, a reduced slowly digestible starch (SDS) content and a higher RS content were observed.
| Item Type: | Journal Article | |||||||||
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| Subjects: | S Agriculture > SB Plant culture T Technology > TP Chemical technology |
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| Divisions: | Faculty of Science > WMG (Formerly the Warwick Manufacturing Group) | |||||||||
| Library of Congress Subject Headings (LCSH): | Rice, Rice -- Analysis, Rice -- Composition, Starch, Rice -- Adaptation | |||||||||
| Journal or Publication Title: | International Journal of Biological Macromolecules | |||||||||
| Publisher: | Elsevier | |||||||||
| ISSN: | 0141-8130 | |||||||||
| Official Date: | 1 August 2021 | |||||||||
| Dates: |
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| Volume: | 184 | |||||||||
| Page Range: | pp. 804-811 | |||||||||
| DOI: | 10.1016/j.ijbiomac.2021.06.136 | |||||||||
| Status: | Peer Reviewed | |||||||||
| Publication Status: | Published | |||||||||
| Access rights to Published version: | Restricted or Subscription Access | |||||||||
| RIOXX Funder/Project Grant: |
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