Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 550855
Title Varietal differences in the effect of rice ageing on starch digestion
Author(s) Azizi, Rezvan; Capuano, Edoardo; Nasirpour, Ali; Pellegrini, Nicoletta; Golmakani, Mohammad Taghi; Hosseini, Seyed Mohammad Hashem; Farahnaky, Asgar
Source Food Hydrocolloids 95 (2019). - ISSN 0268-005X - p. 358 - 366.
Department(s) Food Quality and Design
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Ageing - In vitro starch digestibility - Rice - Varietal differences

The purpose of this study was to provide, for the first time, a comprehensive account of the potential effects of storage (37 °C)on physicochemical properties and digestion behaviour of three highly consumed Iranian rice varieties (Hashemi, Domsiyah and Gohar). After ageing, the content of thiol groups was significantly reduced only in the case of Hashemi. The ageing process did not significantly change the rate and extent of starch digestion in Gohar and Domsiyah, but a clear reduction was observed in Hashemi. The results suggested that the changes in peptide subunit composition contribute to the potential efficiency of ageing for controlling rice digestion behaviour. This study suggests that varietal differences may play a major role in the effectiveness of ageing in modifying rice physicochemical properties and starch digestion dynamics. The results also indicated that starch digestibility didn't follow amylose content level and suggests the importance of other components on rice digestibility.

There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.