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International Journal of Food Properties Volume 14, 2011 - Issue 6
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Original Articles

Functional Properties of Slow Carbohydrate Digestible Rice Produced Adapting Hydrothermal Treatment

Manisha Guha Department of Grain Science and Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, IndiaCorrespondence[email protected]
,
Shankar Shetty Umesh Department of Grain Science and Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India
,
S. Yella Reddy Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, Council of Scientific and Industrial Research, New Delhi, India
&
N.G. Malleshi Department of Grain Science and Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India
Pages 1305-1317 | Received 06 Nov 2009, Accepted 06 Jan 2010, Published online: 13 Oct 2011

Citations (11)

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Read on this site (2)

Malik A. Nawaz, Shu Fukai, Sangeeta Prakash & Bhesh Bhandari. (2018) Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. International Journal of Food Properties 21:1, pages 1896-1910.
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Renjusha Menon, G. Padmaja & M. S. Sajeev. (2015) Ultrastructural and Starch Digestibility Characteristics of Sweet Potato Spaghetti: Effects of Edible Gums and Fibers. International Journal of Food Properties 18:6, pages 1231-1247.
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Articles from other publishers (9)

Ali Soltani, Mohammad-Taghi Golmakani, Mahboubeh Fazaeli, Mehrdad Niakousari & Seyed Mohammad Hashem Hosseini. (2023) Evaluating the effect of different physical pretreatments and cooking methods on nutritional (starch digestibility) and physicochemical properties of white rice grains (Fajr cultivar). LWT 184, pages 115101.
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Bijendra Sahoo, Anand Mohan & Roy Anupam. (2023) The combined effect of oil-in-water emulsion soaking and modified pressure parboiling on starch digestibility of whole rice grains. LWT 184, pages 114953.
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Sukanya Thuengtung, Yoshitaka Matsushita & Yukiharu Ogawa. (2019) Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice. Journal of Food Process Engineering 42:6.
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Michelle R. Toutounji, Asgar Farahnaky, Abishek B. Santhakumar, Prakash Oli, Vito M. ButardoJr.Jr. & Christopher L. Blanchard. (2019) Intrinsic and extrinsic factors affecting rice starch digestibility. Trends in Food Science & Technology 88, pages 10-22.
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Sukanya Thuengtung, Chutamat Niwat, Masatsugu Tamura & Yukiharu Ogawa. (2018) In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice. Food Bioscience 23, pages 129-136.
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Khongsak Srikaeo, Pronthip Laothongsan & Chutima Lerdluksamee. (2018) Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles. International Journal of Biological Macromolecules 109, pages 517-523.
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A. Wijanarka, T. Sudargo, E. Harmayani & Y. Marsono. (2016) Changes in Resistant Starch Content and Glycemic Index of Pre-Gelatinized Gayam (Inocarfus fagifer Forst.) Flour. Pakistan Journal of Nutrition 15:7, pages 649-654.
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P.D. Ebling, A.M. Kessler, A.P. Villanueva, G.C. Pontalti, G. Farina & A.M.L. Ribeiro. (2015) Rice and soy protein isolate in pre-starter diets for broilers. Poultry Science 94:11, pages 2744-2752.
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Khongsak Srikaeo & Janya Sangkhiaw. (2014) Effects of amylose and resistant starch on glycaemic index of rice noodles. LWT - Food Science and Technology 59:2, pages 1129-1135.
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