EFFECT OF PROCESSING ON RICE STARCH DIGESTIBILITY EVALUATED BY INVIVO AND INVITRO METHODS

被引：40

作者：

CASIRAGHI, MC ^{[1
]}

BRIGHENTI, F ^{[1
]}

PELLEGRINI, N ^{[1
]}

LEOPARDI, E ^{[1
]}

TESTOLIN, G ^{[1
]}

机构：

[1] UNIV MILAN,DIPARTIMENTO SCI & TECNOL ALIMENTARI & MICROBIOL,SEZ NUTR,I-20133 MILAN,ITALY

来源：

JOURNAL OF CEREAL SCIENCE | 1993年 / 17卷 / 02期

关键词：

D O I：

10.1006/jcrs.1993.1015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. © 1993 Academic Press Limited.

引用

页码：147 / 156

页数：10

共 31 条

[1] INCOMPLETE ABSORPTION OF THE CARBOHYDRATE IN ALL-PURPOSE WHEAT-FLOUR [J].