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Effects of amylose content, autoclaving, parboiling, extrusion, and post-cooking treatments on resistant starch content of different rice cultivars

Kim, J.C., Mullan, B.P., Hampson, D.J.ORCID: 0000-0002-7729-0427 and Pluske, J.R.ORCID: 0000-0002-7194-2164 (2006) Effects of amylose content, autoclaving, parboiling, extrusion, and post-cooking treatments on resistant starch content of different rice cultivars. Australian Journal of Agricultural Research, 57 (12). pp. 1291-1296.

Link to Published Version: http://dx.doi.org/10.1071/AR06094
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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.

Item Type: Journal Article
Murdoch Affiliation(s): School of Veterinary and Biomedical Sciences
Publisher: CSIRO
Copyright: © CSIRO 2006.
URI: http://researchrepository.murdoch.edu.au/id/eprint/2719
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