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. Casiraghi;G. Testolin
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.
Settore BIO/09 - Fisiologia
JOURNAL OF CEREAL SCIENCE
Article (author)
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/49891
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 40
  • ???jsp.display-item.citation.isi??? 40
social impact