The purpose of this work was to compare in vitro and in vivo starch digestibility of a typical Italian variety of rice (Fino Ribe) industrially processed in three different ways (polished, parboiled or quick-cooking parboiled). Portions of the three samples were digested in vitro with pepsin and pancreatic α-amylase. Percentages of starch digested were significantly (P < 0·05) lower in parboiled and quick-cooking parboiled rices than in polished rice. Completeness of starch digestion in vivo and glycemic response were evaluated using the breath-H2 and the glycemic index techniques in nine healthy volunteers. Both the processed rices had a lower (P < 0·05) glycemic index than polished rice but no evidence of higher malabsorbed starch.
Effect of processing on rice starch digestibility evaluated by in vivo and in vitro methods / M.C. Casiraghi, F. Brighenti, N. Pellegrini, E. Leopardi, G. Testolin. - In: JOURNAL OF CEREAL SCIENCE. - ISSN 0733-5210. - 17:2(1993), pp. 147-156.
Effect of processing on rice starch digestibility evaluated by in vivo and in vitro methods
M.C. CasiraghiPrimo
;G. TestolinUltimo
1993
Abstract
The purpose of this work was to compare in vitro and in vivo starch digestibility of a typical Italian variety of rice (Fino Ribe) industrially processed in three different ways (polished, parboiled or quick-cooking parboiled). Portions of the three samples were digested in vitro with pepsin and pancreatic α-amylase. Percentages of starch digested were significantly (P < 0·05) lower in parboiled and quick-cooking parboiled rices than in polished rice. Completeness of starch digestion in vivo and glycemic response were evaluated using the breath-H2 and the glycemic index techniques in nine healthy volunteers. Both the processed rices had a lower (P < 0·05) glycemic index than polished rice but no evidence of higher malabsorbed starch.
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