Background: The creation of starch-based foods incorporated with functional ingredients such as probiotics is of great current interest in the food industry. This study aimed to investigate the effects of prebiotic oligosaccharides on the phase transition temperatures and rheological characteristics of waxy rice starch dispersions. Four oligosaccharides were applied to the rice starch dispersions: chitooligosaccharides, fructooligosaccharides, isomaltooligosaccharides and xylooligosaccharides.
Results: The addition of 125 g kg(-1) oligosaccharides elevated the onset and peak temperatures for gelatinisation of 200-400 g kg(-1) waxy rice starch dispersions. The temperature of the storage modulus (G') for gelatinisation increased markedly on adding fructooligosaccharides to 200-300 g kg(-1) waxy rice starch. For gelatinisation of 300 g kg(-1) rice starch dispersion the effectiveness of the oligosaccharides in changing the above parameters was as follows: chitooligosaccharides > fructooligosaccharides > isomaltooligosaccharides > xylooligosaccharides. Moreover, their effectiveness was dependent on the amylose content, as illustrated by comparing waxy and non-waxy rice starches (amylose contents 9-256 g kg(-1)). Importantly, the logarithmic G'(95) change was linearly and negatively correlated with amylose content.
Conclusion: The results suggest that oligosaccharide-containing rice starch dispersions may potentially be used for the formulation of oligosaccharide-containing starchy functional foods owing to the rheological changes of these starch dispersions.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1002/jsfa.4712 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses.
Food Res Int
February 2025
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330200, China. Electronic address:
The decline in physiological functions caused by aging increases the prevalence of dysphagia. Anthocyanins play a dual role in enhancing the nutrition of the food and influencing its swallowing properties. The objective of this study was to investigate the impact of anthocyanins from purple red rice bran on the viscosity, rheological and textural properties, and IDDSI classification of rice starch-based dysphagia food masses.
View Article and Find Full Text PDFEfficacy of ascorbic acid coated quantum dots in alleviating lead-induced oxidative damage and enhancing growth parameters in rice (Oryza sativa L.) for sustainable cultivation.
J Trace Elem Med Biol
January 2025
Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan. Electronic address:
Lead (Pb) toxicity impairs the growth, yield, and biochemical traits of rice, making it essential to mitigate Pb stress in soil and restore its growth and production. This study investigated the potential of ascorbic acid-coated quantum dots (AsA-QDs) in alleviating Pb stress in two rice cultivars, Japonica (JP-5) and Indica (Super Basmati), grown in pots under Pb stress (50 mg/kg as lead chloride) with AsA-QD suspensions (50 ppm and 100 ppm) as treatments. The synthesized AsA-QDs were characterized by zeta potential (-14.
View Article and Find Full Text PDFMechanistic investigation of impact of malic acid, ultrasound and dual treatment on starch digestibility of cooked whole rice grains.
Carbohydr Polym
March 2025
Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong. Electronic address:
Physical, chemical, and dual modifications can all significantly affect the digestibility of isolated rice granules, while their effects on the starch digestibility of whole cooked rice grains remain elusive. Therefore, the impact of malic acid, ultrasound, and ultrasound + malic acid dual treatment on the starch digestibility of cooked rice grains with different starch molecular structures was investigated in this study. Ultrasound mainly caused cavitation on the surface of rice grains, promoting the leaching of materials (> 11 %) and amylose during cooking.
View Article and Find Full Text PDFSynthesis of a novel starch-based emulsion gel with remarkable low-temperature stability via esterification, ozone-oxidation and ion induction.
Carbohydr Polym
March 2025
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China. Electronic address:
A novel starch-based emulsion gel was designed via octenyl succinic anhydride (OSA) esterification, ozone oxidation, and ion (Ca) induction. The gel properties and low-temperature stability of emulsion gel with different oxidation time (0, 5, 10, 15, 25 min; OW-0, 5, 10, 15, 25) were systematically investigated. FTIR revealed that the oxidation of CC and -OH groups in OW-0 by ozone oxidation led to their cleavage into carbonyl groups, and than transformed to carboxyl groups.
View Article and Find Full Text PDFPhenotypic Plasticity of Grain Size-Related Traits in Main-Crop and Ratoon Rice.
Plant Cell Environ
January 2025
Department of Crop Genetics and Breeding, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China.
Grain size and weight of main-crop are larger than those of ratoon rice, indicating that increasing grain size and weight of ratoon rice is an effective way to increase rice yield. Thus, grain length (GL), grain width (GW), and thousand-grain weight (TGW) of main-crop and ratoon rice in 159 indica rice accessions were used to associate with 2 017 495 SNP markers to detect quantitative trait nucleotides (QTNs) and their interactions with meteorological factors (QMIs), such as temperature and sunlight hours. Around 59 QMIs identified for temperature and 80 QMIs identified for sunlight hours, first, candidate gene LOC_Os02g40840 for GW and LOC_Os04g45480 for TGW were found to interact with temperature, while LOC_Os01g19970 for GL, LOC_Os02g39360 and LOC_Os07g05720 for GW, and LOC_Os07g49460 for TGW were found to interact with sunlight hours.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!