682
Views
0
CrossRef citations to date
0
Altmetric
Research Article

Particle size and concentration of ground rice on tribological properties and in vitro starch digestibility of rice porridge

ORCID Icon, &
Pages 314-325 | Received 02 Oct 2023, Accepted 23 Jan 2024, Published online: 04 Feb 2024

Figures & data

Figure 1. Appearance of gelatinized ground rice in porridge (a – b) and light micrographs (c – f) for difference particle sizes and concentrations of ground rice in porridge (20X magnification). (a) 10% w/v concentration of small-sized particles, (b) 10% w/v concentration of large-sized particles, (c) 5% w/v concentration of small-sized particles, (d) 5% w/v concentration of large-sized particles, (e) 10% w/v concentration of small-sized particles, and (f) 10% w/v concentration of large-sized particles.

Figure 1. Appearance of gelatinized ground rice in porridge (a – b) and light micrographs (c – f) for difference particle sizes and concentrations of ground rice in porridge (20X magnification). (a) 10% w/v concentration of small-sized particles, (b) 10% w/v concentration of large-sized particles, (c) 5% w/v concentration of small-sized particles, (d) 5% w/v concentration of large-sized particles, (e) 10% w/v concentration of small-sized particles, and (f) 10% w/v concentration of large-sized particles.

Figure 2. Particle size distribution of (a) ground rice (before cooking) and (b – d) gelatinized ground rice (after cooking) with different concentrations; (b) small-sized, (c) mixed-sized, and (d) large-sized particles in ground rice in porridge.

Figure 2. Particle size distribution of (a) ground rice (before cooking) and (b – d) gelatinized ground rice (after cooking) with different concentrations; (b) small-sized, (c) mixed-sized, and (d) large-sized particles in ground rice in porridge.

Table 1. Averaged particle size (D [4,3]), yield stress, and viscosity at shear rate of 50 s−1.

Figure 3. Viscosity (a – c) and shear stress (d – f) versus shear rate of the porridge with different particle sizes and concentrations of ground rice over a shear rate range of 0.1–1,000 s−1 at 37°C.

Figure 3. Viscosity (a – c) and shear stress (d – f) versus shear rate of the porridge with different particle sizes and concentrations of ground rice over a shear rate range of 0.1–1,000 s−1 at 37°C.

Figure 4. Stribeck curves of porridge with different particle sizes and concentrations of ground rice; (a) small-sized, (b) mixed-sized, and (c) large-sized particles.

Figure 4. Stribeck curves of porridge with different particle sizes and concentrations of ground rice; (a) small-sized, (b) mixed-sized, and (c) large-sized particles.

Figure 5. In vitro starch digestion of porridge with different particle sizes and concentrations, measured as area under curve (AUC) of cumulative released glucose.

(a) during gastric phase (G-phase) and (b) during intestinal phase (I-phase). Values with different superscript letters indicate significant differences (p < 0.05).
1AUC was calculated based on the cumulated released glucose (g) per 100 g of ground rice at each time increment.
Figure 5. In vitro starch digestion of porridge with different particle sizes and concentrations, measured as area under curve (AUC) of cumulative released glucose.