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Rheological Behaviors of White and Brown Rice Flours During In-vitro Simulation of Starch Digestion

In-vitro 전분 소화 모델에서 백미와 현미 가루의 물성학적 특성 분석

  • Kim, Hyeon Ji (Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Lee, Jeom-Sig (National Institute of Crop Science, Rural Development Administration) ;
  • Ko, Sanghoon (Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Lee, Suyong (Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University)
  • 김현지 (세종대학교 식품공학과.탄수화물소재연구소) ;
  • 이점식 (농촌진흥청 국립식량과학원) ;
  • 고상훈 (세종대학교 식품공학과.탄수화물소재연구소) ;
  • 이수용 (세종대학교 식품공학과.탄수화물소재연구소)
  • Received : 2015.11.30
  • Accepted : 2015.12.08
  • Published : 2015.12.31

Abstract

The in-vitro starch digestibility of white and brown rice flours was continuously characterized from a rheological point of view. Specifically, the in-vitro viscosities of the rice digesta samples were monitored under simulated oral, gastric, and intestinal conditions. A trend of decreasing viscosities in all the digesta samples was observed during the in-vitro digestion. After cooking, the brown rice sample exhibited lower viscosity than that of the white rice flour due to the presence of more non-starch components. A similar tendency was observed during the simulated oral and gastric digestions. However, the viscosity crossover between the white and brown rice samples was observed during intestinal digestion. In addition, the amount of glucose released from the brown rice flour was significantly lower than that from the white rice flour. Thus, the slower rate of starch hydrolysis in the brown rice flour could be related to its in-vitro rheological behaviors.

Keywords

whole-grain;brown rice;in-vitro starch digestion;viscosity

Acknowledgement

Grant : Cooperative Research Program for Agriculture Science & Technology Development

Supported by : Rural Development Administration

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