Influence of instant rice characteristics and processing conditions on starch digestibility-A review.
Influence of instant rice characteristics and processing conditions on starch digestibility-A review.
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DOI：
10.1111/1750-3841.16627
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发表时间：
2023-06
影响因子：
3.9
通讯作者：
Jiakang Lin;Cheng Li
中科院分区：
文献类型：
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作者：
Jiakang Lin;Cheng Li
方便米饭因其方便而在世界各地越来越受欢迎，但它通常具有高血糖指数，经常食用可能导致许多慢性疾病的发生。本文对影响方便米饭淀粉消化率的主要因素进行了综合评价，旨在为方便米饭行业开发淀粉慢消化型方便米饭提供参考。方便米饭中淀粉的消化率可以通过控制其内在和外在营养成分来降低。加工条件，包括预糊化、储存和再加热对方便米饭的淀粉消化率也很重要。当知识从体外方法转化为人体条件时，应考虑对相同碳水化合物饮食的血糖反应的个体差异。这篇综述包含了重要的信息，有可能降低方便米饭的淀粉消化率，改善公众健康。
Instant rice is increasingly popular around the world due to its convenience, but it commonly has a high glycemic index, and a frequent consumption might contribute to the occurrence of many chronic diseases. In this review, the main factors determining starch digestibility of instant rice were comprehensively evaluated, aiming to help the rice industry develop instant rice with slow starch digestibility. Starch digestibility in instant rice can be reduced by manipulating its intrinsic and extrinsic nutrients. Processing conditions, including pre-gelatinization, storage, and reheating are also important for the starch digestibility of instant rice. Individual differences in terms of glycemic response to the same carbohydrate-based diet should be considered when knowledge is transformed from in vitro method to human conditions. This review contains important information that has the potential to reduce the starch digestibility of instant rice and improve public health.