000075376 001__ 75376
000075376 005__ 20200117221635.0
000075376 0247_ $$2doi$$a10.2478/pjfns-2018-0001
000075376 0248_ $$2sideral$$a107817
000075376 037__ $$aART-2018-107817
000075376 041__ $$aeng
000075376 100__ $$aGuillén Asín, Sofía
000075376 245__ $$aImpact of cooking temperature on in vitro starch digestibility of rice varieties with different amylose contents
000075376 260__ $$c2018
000075376 5060_ $$aAccess copy available to the general public$$fUnrestricted
000075376 5203_ $$aThe aim of this study was to evaluate the effect of cooking temperature on the in vitro starch digestibility of four varieties of rice: Basmati, Calrose, Arborio and Bomba. Total starch, resistant starch and amylose contents were determined in raw and cooked samples. The in vitro kinetics of starch hydrolysis were also determined, and the hydrolysis and glycemic indexes were estimated. Both the initial amylose content and the cooking temperature had a significant influence on the resistant starch content. Rice cooked at 95ºC retained a higher resistant starch content than rice cooked at 100ºC. The in vitro study of starch hydrolysis showed that hydrolysis tended to be slower and less complete for rice with a higher amylose content and for rice cooked at a lower temperature. Cooking rice at 95ºC instead of 100ºC reduced the estimated glycaemic index by approximately 10% for the varieties tested.
000075376 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000075376 590__ $$a1.514$$b2018
000075376 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b82 / 135 = 0.607$$c2018$$dQ3$$eT2
000075376 592__ $$a0.621$$b2018
000075376 593__ $$aNutrition and Dietetics$$c2018$$dQ2
000075376 593__ $$aFood Science$$c2018$$dQ2
000075376 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000075376 700__ $$0(orcid)0000-0001-8836-1983$$aOria Almudí, Rosa$$uUniversidad de Zaragoza
000075376 700__ $$0(orcid)0000-0001-6013-3399$$aSalvador Solano, María Luisa$$uUniversidad de Zaragoza
000075376 7102_ $$15005$$2555$$aUniversidad de Zaragoza$$bDpto. Ing.Quím.Tecnol.Med.Amb.$$cÁrea Ingeniería Química
000075376 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000075376 773__ $$g68, 4 (2018), 319-325$$pPol. J. Food Nutr. Sci.$$tPolish Journal of Food and Nutrition Sciences$$x1230-0322
000075376 8564_ $$s371915$$uhttps://zaguan.unizar.es/record/75376/files/texto_completo.pdf$$yVersión publicada
000075376 8564_ $$s110942$$uhttps://zaguan.unizar.es/record/75376/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000075376 909CO $$ooai:zaguan.unizar.es:75376$$particulos$$pdriver
000075376 951__ $$a2020-01-17-22:01:56
000075376 980__ $$aARTICLE