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


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.


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


Grant : Cooperative Research Program for Agriculture Science & Technology Development

Supported by : Rural Development Administration


  1. Palzer S. Food structures for nutrition, health and wellness. Trends Food Sci. Tech. 20: 194-200 (2009)
  2. de Moura FF, Lewis KD, Falk MC. Applying the FDA definition of whole grains to the evidence for cardiovascular disease health claims. J. Nutr. 139: 2220S-2226S (2009)
  3. Aune D, Norat T, Romundstad P, Vatten LJ. Whole grain and refined grain consumption and the risk of type 2 diabetes: A systematic review and dose-response meta-analysis of cohort studies. Eur. J. Epidemiol. 28: 845-858 (2013)
  4. Miller HE, Rigelhof F, Marquart L, Prakash A, Kanter M. Antioxidant content of whole grain breakfast cereals, fruits and vegetables. J. Am. Coll. Nutr. 19: 312S-319S (2000)
  5. Bordoloi A, Singh J, Kaur L. In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics. Food Chem. 133: 1206-1213 (2012)
  6. Beer MU, Wood PJ, Weisz J, Fillion N. Effect of cooking and storage on the amount and molecular weight of ($1{\rightarrow}3$)($1{\rightarrow}4$)-${\beta}$-D-glucan extracted from oat products by an in vitro digestion system. Cereal Chem. 74: 705-709 (1997)
  7. Minekus M, Alminger M, Alvito P, Ballance S, Bohn T, Bourlieu C, Carriere F, Boutrou R, Corredig M, Dupont D. A standardised static in vitro digestion method suitable for food-an international consensus. Food Funct. 5: 1113-1124 (2014)
  8. Bae WS, Lee B, Hou GG, Lee SY. Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology. J. Cereal Sci. 60: 520-525 (2014)
  9. Baek JJ, Lee SY. Functional characterization of brown rice flour in an extruded noodle system. J. Korean Soc. Appl. Biol. Chem. 57: 435-440 (2014)
  10. Chung HJ, Lim HS, Lim ST. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. J. Cereal Sci. 43: 353-359 (2006)

Cited by

  1. In vitro potential of phenolic phytochemicals from black rice on starch digestibility and rheological behaviors vol.70, 2016,