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Preparation, digestibility, and glucose response in mice of rice coated with resistant starch type 4 using locust bean gum and agar
Author(s) -
Choi Hea Jin,
Lee Chang Joo,
Cho Eun Ju,
Choi Seung Jun,
Moon Tae Wha
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02434.x
Subject(s) - locust bean gum , food science , agar , starch , response surface methodology , coating , chemistry , resistant starch , locust , materials science , chromatography , botany , rheology , biology , xanthan gum , bacteria , composite material , organic chemistry , genetics
Summary This study investigated the technical feasibility of coating type 4 resistant starch (RS4) onto rice with the edible polymers locust bean gum (LBG) and agar. The coating solutions were prepared using LBG, agar, and a mixture of LBG and agar at three concentrations (0.01%, 0.1% and 1%). The raw milled rice was soaked in the prepared coating solutions, rolled in RS4 powder and dried. Microscopic observation revealed that the RS4 coating on the rice surface with 0.1% and 1% LBG–agar mixture had a resistance to washing and cooking and covered the whole surface of the rice with good adherence. The thickness of the RS4 coating on the rice surface with 0.1% and 1% LBG–agar mixture was approximately 74 and 233 μm, respectively. Compared with uncoated rice and rice mixed with RS4, the RS4‐coated rice showed lower starch digestibility, a decreased glucose response and a slower rate of blood glucose decrease.