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In Vitro Starch Digestion and Colonic Fermentation of Thai Jasmine Rice
Author(s) -
Ayimbila Francis,
Keawsompong Suttipun
Publication year - 2018
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201800049
Subject(s) - food science , starch , fermentation , resistant starch , hydrolysate , chemistry , bifidobacterium bifidum , lactobacillus reuteri , bifidobacterium , hydrolysis , lactobacillus , biochemistry
Resistant starch (RS) enhances gastrointestinal (GI) health but RS content in rice varies depending on cooking and storage conditions. Hydrolysis rates of in vitro starch fractions in simulated GI, colonic fermentation of freshly cooked Thai jasmine rice (control) by rice cooker method (RCM) and boiling method (BM), and reheated jasmine rice stored for 3 days at 4 and −20 °C are evaluated. Storage increased RS, slowly digestible starch (SDS) content of jasmine rice cooked by RCM, and SDS content of jasmine rice cooked by BM due to the decrease in rapidly digestible starch (RDS). The effect of storage on starch fractions in jasmine rice differed with temperature. For simulated GI conditions, 50.07% of jasmine rice hydrolysate escaped hydrolysis similarly among treatments. Jasmine rice hydrolysates selectively enhanced growth of probiotic strains but not pathogenic growth with time. Maximum specific growth rates ( μ max , h −1 ) of strains were measured as Bifidobacterium animalis 2194 > Bifidobacterium bifidum TISTR 2129 > Lactobacillus reuteri AC‐5 > Escherichia coli E010 ≥ Salmonella serovar Enteritidis S003. With regard to quantity and quality, jasmine rice hydrolysate was not affected by cooking and storage conditions but influenced by colonic fermentation.