Effects of amylose content, autoclaving, parboiling, extrusion, and post-cooking treatments on resistant starch content of different rice cultivars
J. C. Kim A B C , B. P. Mullan B , D. J. Hampson A and J. R. Pluske AA School of Veterinary and Biomedical Sciences, Murdoch University, Murdoch, WA 6150, Australia.
B Department of Agriculture and Food, Animal Research and Development, Bentley Delivery Centre, Locked Bag No. 4, WA 6983, Australia.
C Corresponding author. Email: jkim@agric.wa.gov.au
Australian Journal of Agricultural Research 57(12) 1291-1296 https://doi.org/10.1071/AR06094
Submitted: 21 March 2006 Accepted: 25 August 2006 Published: 21 November 2006
Abstract
Experiments were conducted to examine the effects of parboiling, extrusion, rice variety, rice : water ratio, and cooling after cooking on the resistant starch (RS) content of rice. When uncooked the medium-grain rice (Amaroo) contained less amylose (18.8 g/100 g, P = 0.001), higher fast digestible starch (FDS) content (21.7 g/100 g, P < 0.001), and less RS (0.1 g/100 g, P < 0.001) than the long-grain rice (Doongara) (25.6, 15.9, 0.4, respectively). Parboiled rice had the highest FDS (33.9 g/100 g) and RS (0.72 g/100 g) contents, with an amylose content of 25.4 g/100 g. The effects of rice type, rice : water ratio (1 : 1 or 1 : 2 w/w), and post-cooking interventions (freshly dried or dried after cooling for 24 h at 4°C) on the RS content of rice cooked in an autoclave were examined. The RS contents were significantly different among the rice types (0.6, 1.4, 3.7 g/100 g for Amaroo, Doongara, and parboiled rice, respectively, P < 0.001). Decreasing the rice : water ratio (1 : 2) and cooling (24 h at 4°C) after cooking significantly increased the RS content (P < 0.001). Extrusion decreased the RS content in the high RS rice only (0.42–0.16 g/100 g, P = 0.02). The results indicate that parboiling rice, and the use of a higher-amylose-content rice, a lower rice : water ratio, and cooling after cooking all increase RS content, whereas extrusion decreases the RS content of rice.
Additional keywords: cooking, cooling.
Acknowledgments
We thank the Rice Sub-Program of the Rural Industries Research and Development Corporation of Australia for funding this research. Dr M. Fitzgerald of NSW Agriculture, Yanco, NSW, is thanked for helpful discussions. An abstract of this work has been published previously: Kim JC, Mullan BP, Hampson DJ, Pluske JR (2005) Resistant starch content in different types of rice in response to range of cooking and cooling conditions. In ‘Manipulating Pig Production X’. (Ed. JE Paterson) p. 270. (APSA: Werribee, Vic., Australia).
Alcantara PE,
Cordova ED,
Villeta MO, Naldo ME
(1989) Substitution value of rice bran (D1) and rough rice (Palay) for corn in growing finishing swine rations. Philippine Journal of Veterinary and Animal Sciences 15, 1–22.
Black JL
(2001) Variation in the nutritional value of cereal grains across livestock species. Proceedings Australian Poultry Science Symposium 13, 22–29.
Crapo PA,
Insel J,
Sperling M, Kolterman OG
(1981) Comparison of serum glucose, insulin and glucagon responses to different types of complex carbohydrates in non-insulin-dependent-diabetic patients. American Journal of Clinical Nutrition 34, 184–190.
| PubMed |
De Schrijver R,
Vanhoof K, Vande Ginste J
(1999) Nutrient utilization in rats and pigs fed enzyme resistant starch. Nutrition Research 19, 1349–1361.
| Crossref |
Devi K, Geervani P
(2000) Rice processing-effect on dietary fibre components and in vitro starch digestibility. Journal of Food Science and Technology 37, 315–318.
Eerlingen RC,
Deceuninck M, Delcour JA
(1993) Enzyme-resistant starch. II. Influence of amylose chain length on resistant starch formation. Cereal Chemistry 70, 345–350.
Englyst HN, Cummings JH
(1987) Digestion of polysaccharides of potato in the small intestine of man. American Journal of Clinical Nutrition 45, 423–431.
| PubMed |
Englyst HN,
Kingman SM, Cummings JH
(1992) Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46(Suppl. 2), S33–S50.
| PubMed |
Garcia-Alonso A,
Saura-Calixto F, Delcour JA
(1998) Influence of botanical source and processing on formation of resistant starch type III. Cereal Chemistry 75, 802–804.
Gee JM,
Faulks RM, Johansson IT
(1991) Physiological effects of retrograded alpha-amylase resistant corn starch in rats. Journal of Nutrition 121, 44–49.
| PubMed |
Hopwood DE,
Pethick DE,
Pluske JR, Hampson DJ
(2004) Addition of pearl barley to a rice-based diet for newly weaned piglets increases the viscosity of the intestinal contents, reduces starch digestibility and exacerbates post-weaning colibacillosis. British Journal of Nutrition 92, 419–427.
| Crossref | GoogleScholarGoogle Scholar | PubMed |
Hu P,
Zhao H,
Duan Z,
Linlin Z, Wu D
(2004) Starch digestibility and estimated glycemic score of different types of rice differing in amylose contents. Journal of Cereal Science 40, 231–237.
| Crossref | GoogleScholarGoogle Scholar |
Juliano BO
(1992) Structure, chemistry and function of the rice grain and its fractions. Cereal Foods World 37, 772–779.
Kavita V,
Verghese S,
Chitra GR, Prakash J
(1998) Effects of processing, storage time and temperature on the resistant starch of foods. Journal of Food Science and Technology 35, 299–304.
Kirkwood RN,
Huang SX,
McFall M, Aherne FX
(2000) Dietary factors do not influence the clinical expression of swine dysentery. Journal of Swine Health and Production 8, 73–76.
Lindecrona RH,
Jensen TK,
Jensen BB, Leser TD
(2003) The influence of diet on the development of swine dysentery. Animal Science 76, 81–87.
Mangala SL,
Malleshi NG,
Mahadevamma
, Tharanathan RN
(1999b) Resistant starch from differently processed rice and ragi (finger millet). European Food Research and Technology 209, 32–37.
| Crossref | GoogleScholarGoogle Scholar |
Mangala SL, Tharanathan RN
(1999) Structural studies of resistant starch derived from processed (autoclaved) rice. European Food Research and Technology 209, 38–42.
| Crossref | GoogleScholarGoogle Scholar |
Mangala SL,
Udayasankar K, Tharanathan RN
(1999a) Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation. Food Chemistry 64, 391–396.
| Crossref | GoogleScholarGoogle Scholar |
Marsono Y, Topping DL
(1993) Complex carbohydrates in Australian rice products—influence of microwave cooking and food processing. Food Science and Technology – Lebensmittel-Wissenschaft und -Technologie 26, 364–370.
| Crossref | GoogleScholarGoogle Scholar |
Mateos GG,
Martin F,
Latorre MA,
Vicente B, Lazaro R
(2006) Inclusion of oathulls in diets for young pigs based on cooked maize or cooked rice. Animal Science 82, 57–63.
| Crossref | GoogleScholarGoogle Scholar |
Mitsuda H
(1993) Retrogradation of cooked rice. Journal of Food Quality 16, 321–325.
Muir JG, O’Dea K
(1993) Validation of an in vitro assay for predicting the amount of starch that escapes digestion in the small intestine of humans. American Journal of Clinical Nutrition 57, 540–546.
| PubMed |
Parchure AA, Kulkarni PR
(1997) Effect of food processing treatments on generation of resistant starch. International Journal of Food Sciences and Nutrition 48, 257–260.
| PubMed |
Pluske JR,
Black B,
Pethick DW,
Mullan BP, Hampson DJ
(2003) Effects of different sources and levels of dietary fibre in diets on performance, digesta characteristics and antibiotic treatment of pigs after weaning. Animal Feed Science and Technology 107, 129–142.
| Crossref | GoogleScholarGoogle Scholar |
Pluske JR,
Pethick DW,
Hopwood DE, Hampson DJ
(2002) Nutritional influences on some major enteric bacterial disease of pigs. Nutrition Research Reviews 15, 333–371.
Pluske JR,
Siba PM,
Pethick DW,
Durmic Z,
Mullan BP, Hampson DJ
(1996) The incidence of swine dysentery in pigs can be reduced by feeding diets that limit the amount of fermentable substrate entering the large intestine. Journal of Nutrition 126, 2920–2933.
| PubMed |
Reid C-A, Hillman K
(1999) The effects of retrogradation and amylose/amylopectin ratio of starches on carbohydrate fermentation and microbial populations in the porcine colon. Animal Science 68, 503–510.
Sagum R, Arcot J
(2000) Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose. Food Chemistry 70, 107–111.
| Crossref | GoogleScholarGoogle Scholar |
Siba PB,
Pethick DW, Hampson DJ
(1996) Pigs experimentally infected with Serpulina hyodysenteriae can be protected from developing swine dysentery by feeding them a highly digestible diet. Epidemiology and Infection 116, 207–216.
| PubMed |
Solà-Oriol D,
Roura E, Torrallardona D
(2004) Piglets at weaning or three weeks post-weaning prefer rice to sorghum. Journal of Animal Science 87(Suppl. 1), 22.
Tetens I,
Biswas SK,
Glitsø LV,
Kabir KA,
Thilsted SH, Choudhury NH
(1997) Physico-chemical characteristics as indicators of starch availability from milled rice. Journal of Cereal Science 26, 355–361.
| Crossref | GoogleScholarGoogle Scholar |
Trowell H,
Southgate D,
Wolever T,
Leeds A,
Gasull M, Jenkins D
(1976) Dietary fiber redefined. The Lancet 307, 967.
| Crossref | GoogleScholarGoogle Scholar |
Xie X,
Liu Q, Cui S
(2006) Studies on the granular structure of resistant starches (type 4) from normal, high amylose and waxy corn starch citrates. Food Research International 39, 332–341.
| Crossref | GoogleScholarGoogle Scholar |
