Abstract
A recent study showed that the digestion of glycemic carbohydrates in the distal part of the small intestine has the potential to regulate satiety and food intake levels. In this study, we investigated different processing methods (oil-frying and popping) of rice with citric-acid treatment for the efficient regulation of glucose production in small intestinal mucosal α-glucosidases. Glucose generation from citric-acid-treated rice products was drastically decreased due to the cross-linking of the starch molecules. Interestingly, oil-frying or popping under high-temperature and high-pressure conditions can be used to process rice or other cereals for gelatinizing starch molecules without water. Thus, various rice processing methods combined with citric-acid treatment can be used to develop rice or cereal-based food products, which can attenuate glucose spikes and extend glucose delivery.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
