A Review of Rice Starch Digestibility

Effect of Composition and Heat-Moisture Processing

Amina Khatun, Daniel L.E. Waters, Lei Liu

Research output: Contribution to journalReview article

Abstract

Rice grain as the staple food for more than half the global population provides 20% of global human calorie requirements. Starch digestion rate is an important consideration for rice consumers who are concerned about health, particularly those with diabetes. Understanding the effect of rice grain composition on starch digestion may assist the growing and processing of rice for preferred eating quality and starch digestibility. Amylose content is regarded as the key determinant of rice starch digestibility, however, starch digestibility differs between rice varieties with similar amylose content indicating the possible role of non-starch components in determining rice starch digestibility. The current understanding of the role of starch and non-starch compounds in determining rice starch digestion has been reviewed here. Starch digestion rate is dependent upon starch granule size, starch crystallinity, amylose content and amylopectin chain length and non-starch components such as fibre, protein, lipid and polyphenols. Non-starch components may complex with starch and inhibit starch digestion by affecting starch properties or by producing a protective layer around starch or by having antagonistic effects on digestive enzymes. Hydrothermal processing of rice can alter the effects of starch and non-starch components on starch digestion.

Original languageEnglish
Article number1900090
JournalStarch/Staerke
DOIs
Publication statusE-pub ahead of print - 13 Jun 2019

Fingerprint

rice starch
Starch
Moisture
Hot Temperature
digestibility
starch
heat
Processing
Chemical analysis
digestion
Digestion
rice
amylose
Amylose
Oryza
staple foods
amylopectin
digestive enzymes
Amylopectin
starch granules

Cite this

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A Review of Rice Starch Digestibility : Effect of Composition and Heat-Moisture Processing. / Khatun, Amina; Waters, Daniel L.E.; Liu, Lei.

In: Starch/Staerke, 13.06.2019.

Research output: Contribution to journalReview article

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AB - Rice grain as the staple food for more than half the global population provides 20% of global human calorie requirements. Starch digestion rate is an important consideration for rice consumers who are concerned about health, particularly those with diabetes. Understanding the effect of rice grain composition on starch digestion may assist the growing and processing of rice for preferred eating quality and starch digestibility. Amylose content is regarded as the key determinant of rice starch digestibility, however, starch digestibility differs between rice varieties with similar amylose content indicating the possible role of non-starch components in determining rice starch digestibility. The current understanding of the role of starch and non-starch compounds in determining rice starch digestion has been reviewed here. Starch digestion rate is dependent upon starch granule size, starch crystallinity, amylose content and amylopectin chain length and non-starch components such as fibre, protein, lipid and polyphenols. Non-starch components may complex with starch and inhibit starch digestion by affecting starch properties or by producing a protective layer around starch or by having antagonistic effects on digestive enzymes. Hydrothermal processing of rice can alter the effects of starch and non-starch components on starch digestion.

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