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Cheng Z, Qiao D, Zhao S, Zhang B, Lin Q, Xie F. Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism. Compr Rev Food Sci Food Saf 2022; 21:3244-3273. [PMID: 35686475 DOI: 10.1111/1541-4337.12985] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 04/18/2022] [Accepted: 05/03/2022] [Indexed: 11/27/2022]
Abstract
Nowadays, resulting from disordered glucose and lipid metabolism, metabolic diseases (e.g., hyperglycemia, type 2 diabetes, and obesity) are among the most serious health issues facing humans worldwide. Increasing evidence has confirmed that dietary intervention (with healthy foods) is effective at regulating the metabolic syndrome. Whole grain rice (WGR) rich in dietary fiber and many bioactive compounds (e.g., γ-amino butyric acid, γ-oryzanol, and polyphenols) can not only inhibit starch digestion and prevent rapid increase in the blood glucose level, but also reduce oxidative stress and damage to the liver, thereby regulating glucose and lipid metabolism. The rate of starch digestion is directly related to the blood glucose level in the organism after WGR intake. Therefore, the effects of different factors (e.g., additives, cooking, germination, and physical treatments) on WGR starch digestibility are examined in this review. In addition, the mechanisms from human and animal experiments regarding the correlation between the intake of WGR or its products and the lowered blood glucose and lipid levels and the reduced incidence of diabetes and obesity are discussed. Moreover, information on developing WGR products with the health benefits is provided.
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Affiliation(s)
- Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
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Tumpanuvatr T, Jittanit W. Quality improvement of refrigerated ready‐to‐eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Titaporn Tumpanuvatr
- Center for Advanced Studies in Agriculture and Food KU Institute for Advanced Studies, Kasetsart University Bangkok Thailand
- Department of Food processing and Preservation Institute of Food Research and Product Development, Kasetsart University Bangkok Thailand
| | - Weerachet Jittanit
- Center for Advanced Studies in Agriculture and Food KU Institute for Advanced Studies, Kasetsart University Bangkok Thailand
- Department of Food Science and Technology Faculty of Agro‐Industry, Kasetsart University Bangkok Thailand
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Lefèvre C, Bohuon P, Akissoé L, Ollier L, Matignon B, Mestres C. Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea). Carbohydr Polym 2021; 264:117983. [PMID: 33910712 DOI: 10.1016/j.carbpol.2021.117983] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 02/27/2021] [Accepted: 03/19/2021] [Indexed: 11/17/2022]
Abstract
Cooking-induced conversion of starch, the major carbohydrate in pulses, is crucial for the digestibility of the seed. The gelatinization-melting transition of lentil, bean and chickpea starches was studied using Differential Scanning Calorimetry at different temperatures (T values ranged from 20 to 160 °C) and water contents (X from 0.2 to 3 kg kg-1 db). Gelatinization and melting endotherms were successfully modeled as two desummed Gaussian functions. This modeling enabled to generate the degree of starch conversion for any T and X conditions, a valuable indicator that could be used in predictive cooking models. As previously reported for melting, the temperature of gelatinization was found to depend on moisture in a way that can be modeled using the Flory-Huggins equation. The results suggest that starch undergoes melting transition irrespective of water content. The similar starch conversion diagram for the three pulses suggest that starches have similar thermal behavior.
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Affiliation(s)
- C Lefèvre
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Université de La Réunion, Montpellier, France.
| | - P Bohuon
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Université de La Réunion, Montpellier, France.
| | - L Akissoé
- CIRAD, UMR Qualisud, F-34398, Montpellier, France
| | - L Ollier
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Université de La Réunion, Montpellier, France; CIRAD, UMR Qualisud, F-34398, Montpellier, France
| | - B Matignon
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Université de La Réunion, Montpellier, France; CIRAD, UMR Qualisud, F-34398, Montpellier, France
| | - C Mestres
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Université de La Réunion, Montpellier, France; CIRAD, UMR Qualisud, F-34398, Montpellier, France
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Lin Z, Huang J, Qin W, Geng D, Wang L, Zhou X, Liu L, Zhou S, Tong LT. Effects of moisture changes on physicochemical properties of rice flour during semidry grinding. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103254] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Buenafe RJQ, Kumanduri V, Sreenivasulu N. Deploying viscosity and starch polymer properties to predict cooking and eating quality models: A novel breeding tool to predict texture. Carbohydr Polym 2021; 260:117766. [PMID: 33712124 PMCID: PMC7973724 DOI: 10.1016/j.carbpol.2021.117766] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 01/30/2021] [Accepted: 02/02/2021] [Indexed: 12/15/2022]
Abstract
Multivariate analysis was used to develop twelve cooking and eating quality classes. Two-layered random forest model was used to predict rice classification. High classification accuracy of cooking and eating quality ideotypes were obtained. Mismatches from IRRI-released and consumer-preferred lines was capture by the model.
Acceptance of new rice genotypes demanded by rice value chain depends on premium value of varieties that match consumer demands of regional preferences. High throughput prediction tools are not available to breeders to classify cooking and eating quality (CEQ) ideotypes and to capture texture of varieties. The pasting properties in combination with starch properties were used to develop two layered models in order to classify the rice varieties into twelve distinct CEQ ideotypes with unique sensory profiles. Classification models developed using random forest method depicted the overall accuracy of 96 %. These CEQ models were found to be robust to predict ideotypes in both Indica and Japonica diversity panels grown under dry and wet seasons and across the years. We conducted random forest modeling using 1.8 million high density SNPs and identified top 1000 SNP features which explained CEQ model classification with the accuracy of 0.81. Furthermore these CEQ models were found to be valuable to predict textural preferences of IRRI breeding lines released during 1960–2013 and mega varieties preferred in South and South East Asia.
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Affiliation(s)
- Reuben James Q Buenafe
- Grain Quality and Nutrition Center, International Rice Research Institute, Los Baños, Laguna, 4031, Philippines; School of Chemical, Biological, Materials Engineering and Sciences, Mapua University, Muralla St., Intramuros, Manila, 1002, Philippines.
| | | | - Nese Sreenivasulu
- Grain Quality and Nutrition Center, International Rice Research Institute, Los Baños, Laguna, 4031, Philippines.
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Modelling Processes and Products in the Cereal Chain. Foods 2021; 10:foods10010082. [PMID: 33406629 PMCID: PMC7823278 DOI: 10.3390/foods10010082] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 12/23/2020] [Accepted: 12/26/2020] [Indexed: 11/17/2022] Open
Abstract
In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.
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Palanisamy A, Deslandes F, Ramaioli M, Menut P, Plana-Fattori A, Flick D. Kinetic modelling of individual starch granules swelling. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100150] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Wang L, Zhao S, Kong J, Li N, Qiao D, Zhang B, Xu Y, Jia C. Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking. Int J Biol Macromol 2020; 155:226-232. [DOI: 10.1016/j.ijbiomac.2020.03.203] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/16/2020] [Accepted: 03/23/2020] [Indexed: 01/02/2023]
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9
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Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Coffigniez F, Briffaz A, Mestres C, Alter P, Durand N, Bohuon P. Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea. Food Chem 2018; 242:279-287. [DOI: 10.1016/j.foodchem.2017.09.057] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Revised: 09/08/2017] [Accepted: 09/12/2017] [Indexed: 10/18/2022]
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11
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Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp. Carbohydr Polym 2016; 147:426-435. [DOI: 10.1016/j.carbpol.2016.04.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 03/31/2016] [Accepted: 04/06/2016] [Indexed: 11/23/2022]
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Giraldo Toro A, Gibert O, Ricci J, Dufour D, Mestres C, Bohuon P. Digestibility prediction of cooked plantain flour as a function of water content and temperature. Carbohydr Polym 2014; 118:257-65. [PMID: 25542132 DOI: 10.1016/j.carbpol.2014.11.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2014] [Revised: 10/30/2014] [Accepted: 11/03/2014] [Indexed: 10/24/2022]
Abstract
The effect of temperature (T=55-120°C) and water content (X1=1.4-2.0 kg kg(-1) dry basis) on the gelatinization and digestibility of plantain flour (Dominico Harton genotype) were investigated. The degree of plantain starch gelatinization (α) was measured by DSC and modelled as a function of T and X1, using the Weibull model. Rapidly digestible starch (RDS) and resistant starch (RS) fractions were evaluated for different α values. An appropriate dimensionless variable was introduced to the analyzed and modelled RDS and RS as a function of α. Starch gelatinization begins at a temperature above 59.6 ± 0.5°C and α is strongly dependent on T in non-limiting water conditions. The combined effects of T and X1 on the RDS and RS can be explained by α. We demonstrate that various heat treatments and water contents lead to the same α, with the same RDS and RS values.
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Affiliation(s)
- A Giraldo Toro
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France; Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101 avenue Agropolis, CS 24501, 34093 Montpellier cedex 5, France
| | - O Gibert
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France
| | - J Ricci
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France
| | - D Dufour
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France; International Center for Tropical Agriculture (CIAT), Km 17 Recta Cali-Palmira, AA 6713 Cali, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QUALISUD, Food Process Engineering Research Unit, AA 6713 Cali, Colombia
| | - C Mestres
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France
| | - P Bohuon
- Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101 avenue Agropolis, CS 24501, 34093 Montpellier cedex 5, France.
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Briffaz A, Bohuon P, Méot J, Pons B, Matencio F, Dornier M, Mestres C. Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Modelling of water transport and swelling associated with starch gelatinization during rice cooking. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.06.013] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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