Effects of Heat-moisture Treatment on Glycemic Index and Relevant Indexes of Glutinous Rice Flour

WANG Dongxu; GUO Meiling; LIU Yirui; GUO Yu; YE Hua; GUO Yuanxin

doi:10.13386/j.issn1002-0306.2022040041

Volume 44 Issue 1

Dec. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(1): 253-259. > DOI: 10.13386/j.issn1002-0306.2022040041

WANG Dongxu, GUO Meiling, LIU Yirui, et al. Effects of Heat-moisture Treatment on Glycemic Index and Relevant Indexes of Glutinous Rice Flour[J]. Science and Technology of Food Industry, 2023, 44(1): 253−259. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040041.

Citation:

PDF (5011 KB)

Effects of Heat-moisture Treatment on Glycemic Index and Relevant Indexes of Glutinous Rice Flour

School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China

More Information

Received Date: April 06, 2022
Available Online: October 24, 2022

Graphical Abstract

Abstract

Abstract

In this study, the heat-moisture treatment was used to decrease the glycemic index (GI) value of glutinous rice flour, and then relevant indexes were compared with those of other treatments. Based on the influence of moisture content, temperature and treatment time on amylose content and digestion characteristics of glutinous rice flour, the single factor ranges were determined, and then the Box-Behnken design was used to optimize the heat-moisture treatment process with amylose content (which is significantly negative correlation with GI value) as a crucial index. Finally, the in vitro digestion characteristics and GI value of glutinous rice flour obtained by optimal heat-moisture treatment process (HMT), by ordinary process (WR), and only by enzymatic hydrolysis process (ER) respectively were compared to investigate the influence on GI value and other relevant indexes. The optimum heat-moisture conditions were: The treatment time was 2.3 h, the temperature was 116 ℃, and the moisture content was 20%. Under the optimum heat-moisture treatment conditions, the amylose content was 3.62%±0.01%, and it was confirmed that the average measured value was consistent with the theoretical value (3.62%), indicating that the model could be used to optimize the heat-moisture treatment process of glutinous rice flour. Compared with WR, the content of rapidly digestible starch and hydrolysis index were decreased significantly, and the contents of slow digestible starch and resistant starch were increased obviously, and GI value decreased by 30.1% in HMT. Taken altogether, the glutinous rice flour prepared by this heat-moisture treatment method had a relatively low GI value, which could provide experimental reference for the further development of low GI glutinous rice flour.
- glutinous rice flour,
- heat-moisture treatment,
- in vitro digestion characteristics,
- glycemic index (GI),
- resistant starch

FullText(HTML)

References (25)

References

[1]	SARNTHIMA R, KHAMMUANG S, JOOMPANG A. Glutinous rice (Oryza sativa L.) protein extract with potent alpha-amylase inhibitory activity[J]. Journal of Food Science and Technology,2020,57(8):3157−3163. doi: 10.1007/s13197-020-04560-w
[2]	黄忠民, 陈瑾, 宋会玲, 等. 糯米粉特性与速冻汤圆品质相关性分析[J]. 食品工业科技,2019,40(4):93−99. [HUANG Z M, CHEN J, SONG H L, et al. Correlation between the characteristics of glutinous rice flour and quality of quick-frozen glutinous soup ball[J]. Science and Technology of Food Industry,2019,40(4):93−99. doi: 10.13386/j.issn1002-0306.2019.04.015
[3]	ZHANG H, LIU Y, ZHOU J, et al. Amylopectin is the anti-fatigue ingredient in glutinous rice[J]. International Journal of Biological Macromolecules,2014,63:240−243. doi: 10.1016/j.ijbiomac.2013.11.001
[4]	SHOBANA S, KOKILA A, LAKSHMIPRIYA N, et al. Glycaemic index of three Indian rice varieties[J]. International Journal of Food Sciences & Nutrition,2012,63(2):178−183.
[5]	KAUR B, RANAWANA V, HENRY J. The glycemic index of rice and rice products: A review, and table of GI values[J]. Critical Reviews in Food Science and Nutrition,2016,56(2):215−236. doi: 10.1080/10408398.2012.717976
[6]	SCHLESINGER S, CHAN D S M, VINGELIENE S, et al. Carbohydrates, glycemic index, glycemic load, and breast cancer risk: A systematic review and dose-response meta-analysis of prospective studies[J]. Nutrition Reviews,2017,75(6):420−441. doi: 10.1093/nutrit/nux010
[7]	JIRARATSATIT J, MANGKLABRUKS A, KEOPLUNG M, et al. Glycemic effects of rice and glutinous rice on treated-type II diabetic subjects[J]. Journal of the Medical Association of Thailand,1987,70(7):401−409.
[8]	廖卢艳, 吴卫国. 湿热改性淀粉研究进展[J]. 食品与机械,2015(5):266−269. [LIAO L Y, WU W G. Research progress in starch modification by heat moisture treatment[J]. Food & Machinery,2015(5):266−269. doi: 10.13652/j.issn.1003-5788.2015.05.066
[9]	周显青, 夏稳稳, 张玉荣, 等. 制粉方法对糯米粉加工品质的影响[J]. 粮油食品科技,2014(1):7−13. [ZHOU X Q, XIA W W, ZHANG Y R, et al. Effects of milling methods on the processing quality of glutinous rice flour[J]. Science and Technology of Cereals, Oils and Foods,2014(1):7−13. doi: 10.3969/j.issn.1007-7561.2014.01.002
[10]	杨风, 姚天鸣, 叶晓汀, 等. 湿热处理技术对淀粉理化特性影响的研究进展[J]. 粮油食品科技,2015(1):2l−24. [YANG F, YAO T M, YE X T, et al. Research progress in the effect of heat-moisture treatment on starch physicochemical properties[J]. Science and Technology of Cereals, Oils and Foods,2015(1):2l−24. doi: 10.16210/j.cnki.1007-7561.2015.01.015
[11]	ZAVAREZE E D, DIAS A R G. Impact of heat-moisture treatment and annealing in starches: A review[J]. Carbohydrate Polymer, 201l, 83(2): 317‒328.
[12]	HOOVER R, MANUEL H. The effect of heat-moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize and amylomaize V starches[J]. Journal of Cereal Science,1996,23(2):153−162. doi: 10.1006/jcrs.1996.0015
[13]	杨秋实, 邓鹏飞, 苏玉春, 等. 我国湿热处理淀粉研究进展[J]. 农业机械,2012(6):99−101. [YANG Q S, DENG P F, SU Y C, et al. Research progress of moist heat treated starch in China[J]. Farm Machinery,2012(6):99−101. doi: 10.16167/j.cnki.1000-9868.2012.06.025
[14]	JIRANUNTAKUL W, PUTTANLEK C, RUNGSARDTHONG V, et al. Amylopectin structure of heat-moisture treated starches[J]. Starch Stärke,2012,64(6):470−480.
[15]	王东旭, 郭美玲, 李占明, 等. 湿热及酶解处理对糯米粉体外消化特性和血糖生成指数的影响[J]. 食品安全质量检测学报,2022,13(7):2252−2257. [WANG D X, GUO M L, LI Z M, et al. Effects of moisture heat with enzymatic hydrolysis treatment on digestion characteristics in vitro and glycemic index of glutinous rice flour[J]. Journal of Food Safety and Quality,2022,13(7):2252−2257. doi: 10.19812/j.cnki.jfsq11-5956/ts.2022.07.036
[16]	王肇慈. 粮油食品品质分析[M]. 北京: 中国轻工业出版社, 2000. WANG Z C. Analysis of cereal & oil food quality[M]. Beijing: China Light Industry Press, 2000.
[17]	ENGLYST H N, KINGMAN S M, CUMMINGS J H. Classification and measurement of nutritionally important starch fractions[J]. European Journal of Clinical Nutrition,1992,46:33−50.
[18]	ENGLYST H N, VEENSTRA J, HUDSON G J. Measurement of rapidly available glucose (RAG) in plant foods: A potential in vitro predictor of the glycaemic response[J]. British Journal of Nutrition,1996,75(3):327−337. doi: 10.1079/BJN19960137
[19]	LI J Y, YEH A. Relationships between thermal, rheological characteristics and swelling power for various starches[J]. Journal of Food Engineering,2001,50(3):141−148. doi: 10.1016/S0260-8774(00)00236-3
[20]	HOOVER R, VASANTHAN T. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches[J]. Carbohydrate Research,1994,252:33−53. doi: 10.1016/0008-6215(94)84121-7
[21]	HOOVER R, MANUEL H. Effect of heat-moisture treatment on the structure and physicochemical properties of legume starches[J]. Food Research International,1996,29(8):731−750. doi: 10.1016/S0963-9969(97)86873-1
[22]	WANG H, WANG Z, LI X, et al. Multi-scale structure, pasting and digest-ibility of heat moisture treated red adzuki bean starch[J]. International Journal of Biological Macromolecules,2017,102:162−169. doi: 10.1016/j.ijbiomac.2017.03.144
[23]	FONSECA L M, HALAL S L M E, DIAS A R G, et al. Physical modification of starch by heat-moisture treatment and annealing and their applications: A review[J]. Carbohydrate Polymers,2021,274:118665. doi: 10.1016/j.carbpol.2021.118665
[24]	WANG Q, LI L, ZHENG X. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems[J]. Food Chemistry,2021,344:128700. doi: 10.1016/j.foodchem.2020.128700
[25]	MATHOBO V M, SILUNGWE H, RAMASHIA S E, et al. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches-A review[J]. Journal of Food Science and Technology,2021,58(2):412−426. doi: 10.1007/s13197-020-04520-4

[1]	LI Shuchang, AI Minmin, LONG Jiaoli, HUANG Shiyang, FANG Zehao, GUO Shanguang, FAN Hong, CAO Yuanyuan, ZHOU Quan, JIANG Aimin. Correlation between Sensory and Texture Evaluation of Chaoshan Crisp Meatballs[J]. Science and Technology of Food Industry, 2022, 43(1): 62-70. DOI: 10.13386/j.issn1002-0306.2021030214
[2]	LEI Ding, QIN Dan. Application Progress of Sensory Evaluation in the Research of Soup[J]. Science and Technology of Food Industry, 2019, 40(14): 342-345,352. DOI: 10.13386/j.issn1002-0306.2019.14.056
[3]	ZHANG Yang, LIANG Yi-lei, PAN Qi-wen, ZHANG Wen. Correlation between the Sensory Evaluation and Texture Profile Analysis of Kiwifruit[J]. Science and Technology of Food Industry, 2018, 39(16): 243-247,252. DOI: 10.13386/j.issn1002-0306.2018.16.043
[4]	LIU Min, TAN Shu-ming, ZHANG Hong-li, LIU Fang-hong, SUN Xiao-dong. Sensory quality analysis of rice based on fuzzy sensory evaluation[J]. Science and Technology of Food Industry, 2017, (21): 247-251. DOI: 10.13386/j.issn1002-0306.2017.21.049
[5]	HUANG Xiao-chuang, ZHANG Ya-wei, REN Xiao-pu, ZHU Yu-xia, LIU Shi-xin, BAO Ying-jie, LIU Cheng-hua, LI Shun, PENG Zeng-qi. Comparison of electronic tongue and sensory on evaluation of saltiness[J]. Science and Technology of Food Industry, 2017, (11): 285-290. DOI: 10.13386/j.issn1002-0306.2017.11.046
[6]	HAN Dong-jie, BAO Gao-liang, LIU Ya-na, SUN Bao-zhong, ZHANG Li, XIE Peng, LI Hai-peng, YU Qun-li. Application of fuzzy comprehensive evaluation in sensory analysis of yak meat[J]. Science and Technology of Food Industry, 2016, (15): 283-286. DOI: 10.13386/j.issn1002-0306.2016.15.046
[7]	YU Yan, JIANG Song. Research of correlation between sensory evaluation and insturmental measurement of noodles texture[J]. Science and Technology of Food Industry, 2016, (12): 134-138. DOI: 10.13386/j.issn1002-0306.2016.12.018
[8]	LIU Li, LIU Ming, LIU Chuan-he, QIU Kai, ZHONG Qi-ding, LU Jiang-hao, LV Xiao-ling. Comparison of the hundred- mark system method and fuzzy mathematics in sensory evaluation of canned peaches[J]. Science and Technology of Food Industry, 2015, (13): 113-116. DOI: 10.13386/j.issn1002-0306.2015.13.015
[9]	WANG Yi-fan, LIAO Xian-yan, YAO Min, WANG Shu-hui, GAO Hai-yan. Study on the character of volatile flavor of natural coffee based on sensory evaluation and electronic nose technology[J]. Science and Technology of Food Industry, 2014, (14): 166-169. DOI: 10.13386/j.issn1002-0306.2014.14.028
[10]	Research of sensory evaluation on fresh-cut apple processed by different ginger extract[J]. Science and Technology of Food Industry, 2012, (17): 73-77. DOI: 10.13386/j.issn1002-0306.2012.17.065

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	詹艺舒，陈薪旭，魏源. 微生物测试片的组成及在食品检测中的应用研究进展. 食品安全质量检测学报. 2025(01): 250-257 .
2.	贺伟春，刘亚平，狄建兵，宋支萱. 黄菜即食肉丸配方优化及贮藏特性. 食品工业科技. 2024(14): 175-183 . 本站查看
3.	杨睿，蔡琳，卢灿鑫，李乐诗，张洁吟，刘晓晗，王韦达. 致病菌测试片质量评价方法研究. 食品安全质量检测学报. 2024(23): 41-51 .