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KMID : 0380620150470060793
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 6 p.793 ~ p.796
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Rheological Behaviors of White and Brown Rice Flours During In-vitro Simulation of Starch Digestion
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Kim Hyeon-Ji
Lee Jeom-Sig
Ko Sang-Hoon
Lee Su-Yong
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Abstract
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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.
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KEYWORD
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whole-grain, brown rice, in-vitro starch digestion, viscosity
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