Higher Starch Digestibility Research Articles

Influence of cell-wall permeability on starch digestion in sweet potato cells

This study aims to evaluate the effects of cell-wall permeability on starch digestibility in sweet potato (SP) cells. Intact cells were separated from purple, red, and white SP tubers, which differ in terms of cell-wall composition and structure, and used as whole SP food models. Purple SP cells exhibited markedly higher polyphenol content but lower starch crystallinity than red and white SP cells. Thermal analysis showed that the gelatinization enthalpy of starch considerably increased due to cell wall damage and the damaged cells of purple SP increased more. The purple SP cell wall dissolved the least pectin and had the lowest permeability for amylase-sized fluorescence probes after cooking, indicating it had stronger thermal stability and resistance to amylase penetration. Among the three cell samples, purple SP cells had the highest starch digestibility (93.95%) when the cell walls were damaged; however, when cell walls remained intact, the starch digestibility (75.95%) of purple SP cells was significantly lower. Therefore, cell-wall permeability mainly controls starch digestion within SP tubers. More polyphenols may enhance cell-wall stability and barrier amylase capacity. This study provides novel insights into the function of the cell wall, which protects starchy plants from the action of amylase.

Tuber crops could be a potential food component for lowering starch digestibility and estimated glycemic index in rice.

Rice is considered a high estimated glycemic index (eGI) food because of its higher starch digestibility, which leads to type II diabetes and obesity as a result of a sedentary life style. Furthermore, the incresaing diabetes cases in rice-consuming populations worldwide need alternative methods to reduce the glycemic impact of rice, with dietary prescriptions based on the eGI value of food being an attractive and practical concept. Rice is often paired with vegetables, pulses, tubers and roots, a staple food group in Africa, Latin America and Asia, which are rich in fibre and health-promoting compounds. Rice from four categories (high protein, scented, general and pigmented) was analyzed for eGI and resistant starch (RS) content. Among the genotypes, Improved Lalat had the lowest eGI (53.12) with a relatively higher RS content (2.17%), whereas Hue showed the lowest RS (0.19%) with the highest eGI (76.3) value. The addition of tuber crops to rice caused a significant lowering of eGI where the maximum beneficial effect was shown by elephant foot yam (49.37) followed by yam bean (53.07) and taro (54.43). The present study suggests that combining rice with suitable tuber crops can significantly reduce its eGI value, potentially reducing the burden of diet-associated lifestyle diseases particularly diabetics. © 2024 Society of Chemical Industry.

Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration

Cooked rice has high starch digestibility. Prolonged and excess consumption of polished rice has been associated with the incidence of diabetes amongst rice eating populations. Therefore, researchers are working on extensively to devise strategies that could retard digestion of cooked rice. Keeping this fact into consideration, four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) grown in Kashmir were milled and cooked with varying concentrations (0, 2.5 and 5.0% w/w, rice basis) of karaya gum at different rice-water ratios (1:10 and 1:1.8). The prepared rice samples were evaluated for cooking and sensory properties, in-vitro digestibility and structural characteristics. Cooking of rice with karaya gum (2.5–5.0%) at large rice-water ratio (1:10) increased minimum cooking time (19.0–25.0 min) and water uptake ratio (3.23–4.69) of samples. Also, rice cooked in excess water had better sensory acceptability scores than those cooked in less water. At large rice-water ratio, Zhag rice prepared with karaya gum (2.5%) had acceptable hardness and flavour scores. With increase in gum concentration, the equilibrium starch hydrolysis percentage (C∞) and estimated glycemic index (eGI) scores of cooked rice decreased, irrespective of cultivars and rice-water ratio. Maximum reduction in C∞ was observed for Mushq Budij rice (85.20%) prepared with karaya gum (5.0%) at large rice-water ratio (1:10). Fourier transform infrared spectra of gum cooked rice samples revealed shifting of peak at 3250.0 cm−1 to higher intensities indicating hydrogen bonding interaction of starch and gum. From X-ray diffraction studies, the highest relative crystallinity (16.20%) was observed for rice prepared with 5.0% gum concentration. Therefore, cooking of rice with karaya gum at large rice–water ratio can be considered to slow down starch hydrolysis process of cooked rice.

Storage performance of non-waxy Japonica rice varieties preferred by Japanese consumers: Evaluation of physicochemical properties and in vitro starch digestibility

This study aimed to evaluate the changes during storage in the composition, texture, and starch digestibility of non-waxy Japonica rice varieties (cv. Yudai 21, Koshihikari, and Milky Queen) preferred by Japanese consumers. Stored grains were prepared by storing fresh grains at 30 °C for 6 months. Changes in pH of the rinse water and the color reaction of catalase activity showed a decrease in freshness and significant differences between varieties, between storage periods and by interaction. The total and resistant starch content decreased during storage and had significant correlations with pH and color reaction. Yudai 21 had higher surface adhesiveness, surface adhesion, and overall adhesiveness than Koshihikari with a similar apparent amylose (AA) content and Milky Queen with a lower AA content, regardless of storage. The equilibrium concentration of starch hydrolysis ranged from 84.1% to 94.9% with no significant difference and showed a significant correlation with pH (r = 0.78). The estimated glycemic index (eGI) was significantly affected by variety, with Koshihikari having the highest eGI and Yudai 21 having the lowest eGI, but was not affected by storage. Among the varieties, Yudai 21 was a suitable variety not only for fresh grains but also for stored grains, with high eating quality and low starch digestibility.

Variation in structural and in vitro starch digestion of pulse cotyledon cells imposed by temperature-pressure-moisture combinations.

Starch digestibility in whole pulses is affected by food structural characteristics, which in turn can be modulated by processing methods. In present study, high-pressure steam (HPS) and hydrothermal treatment (HT) with different moisture content were applied to clarify the mechanisms of processing variables affecting in vitro starch digestibility in pulse cells. Based on thermal and X-ray results, the relative crystallinity of cells decreased after HPS and HT treatments. However, HPS-treated cells under higher (>50%) moisture content showed insignificant discrepancies in crystallinity than HT samples. Starch digestion in HPS-treated cells increased with higher moisture content but was still lower than in HT samples. Results of FITC-dextran diffusion and methyl esterification of cell walls indicated that cells with higher wall permeability exhibited relatively higher starch digestibility. This study suggests that the enzyme susceptibility to starch in cells is dominantly influenced by cell wall structure, which could be optimized through processing variables.

Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours

Quinoa, known for its nutritional quality and as a low GI food, has arose great interests of scientists in the recent past. Intrinsic properties of starch as well as endogenous proteins and lipids might be important factors influencing the digestion processes of cooked quinoas. This work aims to investigate the roles of endogenous proteins and lipids on starch digestibility in the quinoa flour, and uncover the physicochemical and textural properties related to the digestion process. Quinoa flours with/without proteins and/or lipids removal were obtained and then subjected to an in vitro digestion before/after cooking. Interestingly, the cooked whole quinoa flours had the highest starch digestibility and eGI, followed by the flours with protein or lipid removal, with the smallest digestibility found in the pure quinoa starch. This was in an opposite order of the equivalent raw quinoa flours, where proteins and lipids strongly inhibit the starch digestion. The cooked whole quinoa flours showed a first-order kinetic digestion pattern, with continuous hydrolysis of the long amylose chains, compared to combination of parallel and sequential digestion kinetic observed for other quinoa samples and the reduction in amylopectin with DP ∼20–250 noted during the fast digestion stage. Additionally, compared to whole quinoa flours, samples with protein and/or lipid removal displayed the higher final viscosity and shear-thinning property, with aggregated starch observed under confocal laser scanning microscopy. It suggested that gel network is a primary factor affecting the digestion process of starch in different quinoa flours. Ultimately, this work provides new insights for the development and processing of healthy quinoa products. • Whole quinoa flours had the highest starch digestibility and eGI. • The cooked whole quinoa flours showed a first-order kinetic digestion pattern. • Samples with protein and lipid removal displayed higher final viscosity. • Aggregated starch observed under confocal laser scanning microscopy. • Gel network is potentially a primary factor affecting the digestion process.

Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties.

Crumbly dough fermentation was applied to produce dried hollow noodles, with Lactobacillus plantarum, Koji and yeast as the main fermenting agents. The cooking, textural and digestive properties of the noodles were studied, followed by the morphological, crystalline and thermal properties of the starch. The results show that, compared to unfermented noodles, the optimal cooking time of Koji pre-fermented noodles (KJHN) decreased from 460 s to 253 s, and they possessed a higher percentage of weakly bound water and degree of gelatinization at the same cooking time. After cooking, KJHN had a softer texture and higher starch digestibility. In addition, the physicochemical properties of the KJHN and Lactobacillus plantarum pre-fermented noodles (LPHN) showed a decrease in pH and amylose content, and an increase in reducing sugars content. The starch extracted from KJHN and LPHN had significant superficial erosion and pore characteristics, and the gelatinization enthalpy, relative crystallinity and short-range order were all increased. These changes in the starch properties and the quality characteristics of noodles resulting from Koji fermentation might provide a reference for the development of easy-to-cook and easy-to-digest noodles.

Kajian daya cerna pati cookies kecambah sorgum (Sorghum bicolor [L.] Moench) dengan tersubstitusi tepung kacang tunggak (Vigna unguiculata L.)

The high use of wheat flour today makes Indonesia dependent on wheat imports. One of the commodities that can replace wheat is sorghum (Sorghum bicolor [L.] Moench), this is confirmed by various studies. The purpose of this study was to determine the balance of sorghum flour and cowpea flour as raw materials for making cookies which have high starch digestibility characteristics. This study used a Randomized Block Design (RAK) method which consisted of six treatments and three replications. The treatments were the proportions of sorghum flour and cowpea flour of 90:10, 80:20, 70:30 and the proportions of sorghum sprouts flour and cowpea flour were 90:10, 80:20, 70:30. The results showed that cookies with sorghum sprouts flour and cowpea flour 90:10 were the best treatment with 23.35% starch digestibility.
 
 Keywords: Cookies, Sorghum, Starch Digestibility.

Preparation of Functional Pasta Supplemented with Amaranth Pregelatinized Extruded Flour

Semolina pasta with improved nutritional properties is increasingly demanded by consumers. High protein content and low starch digestibility are features desired for a functional pasta. In this work, amaranth flour was used for 50% supplementation of semolina in pasta preparation. Raw amaranth flour increased protein from 11.7 g/100 g to about 14.0 g/100, dietary fiber from 6.8 g/100 g to about 8.0–10.0 g/100 g. However, raw amaranth flour deteriorated the texture of cooked pasta by increasing hardness from 15.7 to 52.8 N and reducing cohesiveness from 0.71 to 0.55. Pregelatinizations at 50 and 100% were explored to reduce the adverse effects of raw amaranth flour. The gelatinized amaranth flour mimicked the texture of semolina pasta, although cooking loss increased from 3.3 g/100 g to about 9.2 g/100 g, and the water absorption showed a marked reduction from 116.4% to about 80.0–84.0%. The in vitro starch digestibility was similar for pasta made with semolina and pasta containing pregelatinized starch, although digestibility decreased from 95 to 85% for raw amaranth flour. Overall, the results showed that amaranth flour offered advantages and drawbacks for the formulation of pasta with improved nutritional features.

Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions.

Highland barley (HB) is commonly milled into flour for direct consumption or further processed with other food formulations. Nevertheless, the association between milling and HB flour properties remains lacking. This work studied the effect of particle sizes (coarse, 250–500 μm; medium, 150–250 μm; fine, <150 μm) on physicochemical and nutritional properties of raw and sand-roasted HB flour. Gelatinization enthalpy decreased with increasing particle sizes of raw HB flour, while no endothermic transitions were observed in sand-roasted flour. Sand roasting destroyed starch granules and decreased short-range molecular order. Starch digestibility increased while total short-chain fatty acids (SCFAs) production decreased with decreasing particle sizes in all samples. The relative crystallinity of sand-roasted HB flour decreased by 80–88% compared with raw samples. Sand roasting raised in vitro starch digestibility, while total SCFAs during in vitro fecal fermentation decreased. Sand-roasted HB flour with particle sizes <150 μm had the highest starch digestibility (94.0%) but the lowest production of total SCFAs (1.89–2.24 mM). Pearson’s correlation analysis confirmed the relationship between the nutritional qualities of HB flour and milling.

Most of the popular rice varieties in Bangladesh are of medium glycemic index (GI)

Objective: Carbohydrate rich food is the most widely consumed nutrient globally, but when consumed in excess it can have undesirable effects on health. Glycemic index (GI) could be a degree of the impacts of carbohydrates on blood glucose levels.Materials and methods: We selected eight Bangladesh Rice Research Institute (BRRI) developed varieties and two local varieties.Results and Discussion: The highest amount of carbohydrate was measured in BRRI Dhan-29 variety (81.18%), and the lowest amount was found in BR-26 (78.03%). The highest starch digestibility was found in BRRI Dhan-40 (86.56%), and the lowest starch digestibility was found in BRRI Dhan-28 (70.20%).GI ranged from 49.87 to 74.20 in parboiled varieties. Only two varieties (BR-16 and Pajam) are in the low GI group (55 and below), with most of the varieties are within medium GI group (56-69) (BR-11, BR-26, BRRIDhan-28, BRRIDhan-30 and BRRIDhan-40). High GI value (70 and above) are BRRI Dhan-29 and Chinigura. Although BR-16 had the highest amylose content and lowest GI value, however, in some cases, for example, BRRI-Dhan-29 has high amylose content as well as a high GI value. There was no significant correlation between GI and amylose content. However, when the elevated rapidly digestible starch value of BRRI Dhan-29 is being considered, at that point, it clarifies the higher GI value. A noteworthy relationship (r=0.62, p&lt; 0.01) was found between GI values and RDS content.Conclusion: Low GI rice with good nutritional composition may encourage farmers as well as consumers for their high demand and economic benefit.International Journal of Human and Health Sciences Vol. 05 No. 04 October’21 Page: 484-490

Comparison of standard and non-standard buckwheat groats for cooking, physicochemical and nutritional properties, and in vitro starch digestibility

In Japan, harvested buckwheat is classified as standard (SBG) and non-standard buckwheat groats (NBG) based on their density, though NBG are used as feed or incinerated. This study aimed to investigate the potential of NBG as a new food by comparing the cooking, physicochemical, and nutritional properties and in vitro starch digestibility of SBG and NBG. The thousand grain weight and whole grain ratio were significantly less for raw NBG (21.72 g and 75.06%) than for raw SBG (27.51 g and 89.39%) (p < 0.05). With the exception of adhesiveness, texture was not significantly different between cooked samples. Although there was no significant difference in crude protein and resistant starch contents between cooked samples, cooked NBG was significantly lower in total starch content and higher in total phenol content than cooked SBG (p < 0.05). The equilibrium concentration of hydrolyzed starch was significantly higher in cooked NBG (102.07%) than in cooked SBG (81.73%) during in vitro digestion (p < 0.05). After in vitro digestion, more voids on the starchy endosperm of cooked NBG were observed than those of cooked SBG. These results indicated that NBG can be a high starch digestibility food that satisfies the texture and nutrition of buckwheat.

Characterization of three cultivars of Indonesian glutinous rice: a basis for developing rice-based functional food

White, red and black glutinous rice are common rice cultivars used as raw materials for food products in West Sumatera, Indonesia. The characteristics of these three cultivars are different, and thus there is a need to elucidate the differences. The characterization of physicochemical and antioxidant properties of these three local cultivars was performed in this study. Three local glutinous rice paddy cultivars were milled to obtain brown glutinous rice. The results showed that black glutinous rice had higher ash content, total dietary fiber, total phenolic content, total flavonoid components, total anthocyanin content than other cultivars. Having higher phenolic, flavonoid, and anthocyanin content, the black glutinous rice consequently had higher antioxidant activity than white and red glutinous rice. Moreover, white glutinous rice had higher fat content and amylose content, and had higher starch digestibility amongst others. The highest protein content was obtained from red glutinous rice. The pasting properties, fatty acid compositions, and amino acid compositions of each glutinous rice were also determined and the results showed distinct profiles between the cultivars.

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

In this study, the effects of different extrusion parameters (extrusion temperature: 100, 130, and 160 &amp;deg;C; moisture content: 22%, 26%, and 30%; screw speed: 180 rpm, 270 rpm, and 360 rpm) on physicochemical properties of finger millet were reviewed. High extrusion temperature produced extrudates with high radial expansion index (REI) and starch digestibility and low bulk density (BD). High moisture content and low screw speed increased BD and total starch content (TSC) while decreasing REI and water solubility index (WSI). WSI and starch digestibility first increased and then decreased with increase in extrusion temperature and moisture content, which reached a maximum at 130 &amp;deg;C nd 26%, respectively. However, water absorption index (WAI) was affected by the interactions among various conditions. The extrudates were darker and yellower than native millet. Based on these extrusion conditions, various millet and millet-based products can be produced.

Effect of α-amylase digestion in fermented Nagara bean grits for gelatinization profile and in vitro starch digestibility

Treatment of α-amylase digestion in wet grits nagara bean after spontaneous fermentation was assessed to determine changes in rehydration ability, gelatinization profile and in vitro starch digestibility of the flour produced. This was important for further processed products that required easy hydration in cold water and high starch digestibility. The research was carried out by hydrolysis of α-amylase with 60 IU enzyme activity as much as 0.1% on wet grits nagara beans from spontaneous fermentation which had been soaked in NaHSO3 and Ca(OH)2 for 1 hour. Moreover, α-amylase digestion was carried out at 37°C for 30, 60 and 90 minutes. The results showed that the amylose content of nagara bean flour from the pre-treatment soaking using Ca(OH)2 was relatively higher than the pre-treatment of NaHSO3, and there was a tendency for amylase digestion up to 90 minutes could reduce amylose and starch content. In vitro starch digestibility of flour by amylase digestion of wet grits nagara bean for 60 minutes with pre-treatment soaked in Ca(OH)2 were 88.79% db, peak viscosity and final viscosity of 2416 cP and 2419 cP respectively.

Prospects for the utilisation of cocoyam corm meal in poultry feeding

Context The increasing demand for maize for human food and industrial uses has stimulated research interest into alternative low value crops as energy sources for poultry. Several high yielding species of aroids, commonly known as taro or cocoyam, are currently in less demand for food or industrial uses and readily available for poultry feeding. Aims To review the production, nutritional profile and antinutritional factor and current uses of cocoyam corm and the effect of processing on its utilisation in poultry feeding. Key findings The nutritional profile of cocoyam with protein content comparable or higher than maize, high starch content and starch digestibility make it a suitable energy ingredient for poultry. The major issues affecting the utilisation of cocoyam include the high moisture and low dry matter contents and the presence of antinutritional factors, mainly calcium oxalate. These constraints may preclude the utilisation of cocoyam corm in commercial diets but it could be used to reduce the cost of production on small-holder farms. Conclusion With adequate processing and proper diet formulation, cocoyam corm meal may be fed up to 280 g/kg diet but unprocessed meal may exert adverse effects on poultry performance even as low as 44 g/kg. Several animal factors including age, species and type of bird (meat or egg) affect the utilisation of cocoyam corm meal by poultry. Implications Reduction of cost of animal protein production and value addition to underutilised aroids. More research is needed into animal factors and feed processing that would allow optimum utilisation of the corm by poultry.

Lactation performance of dairy cows fed rehydrated and ensiled corn grain differing in particle size and proportion in the diet

Rehydrated and ensiled mature ground corn has high ruminal starch digestibility, but particle size (PS) and dietary starch proportion (ST) can affect starch digestion and lactating cow performance. We evaluated the effect of rehydrated and ensiled corn (REC), PS, and ST on intake, lactation performance, nutrient digestibility, ruminal fermentation profile, and chewing behavior of dairy cows. Kernels from an 84% vitreousness hybrid were finely (FN) or coarsely (CS) ground, yielding geometric mean particle sizes of 1,591 and 2,185 µm, respectively. Ground kernels were rehydrated [60% dry matter (DM)] and ensiled in 200-L buckets for ≥205 d. The grinding rate (t/h) was 3.9 for FN and 11.7 for CS. The PS did not affect DM loss (11.3% of ensiled) or silage pH (3.8). Samples of each bucket (n = 15/PS) before and after silage fermentation were incubated in situ for 0, 3, 6, 18, and 48 h in 4 rumen-cannulated lactating cows. Ensiling increased the effective ruminal in situ DM degradation (63.7 vs. 34.1%), regardless of PS. Sixteen Holstein cows (152 ± 96 d in milk) in 4 × 4 Latin squares (21-d periods) were individually fed a 2 × 2 factorial combination of low (LO) or high (HI) starch diets with FN or CS. Cows were fed the same REC incubated in situ. Varied concentration of starch in the diet (29.2 vs. 23.5% of DM) was achieved by partial replacement of REC (22.0 vs. 14.2% of DM) with citrus pulp (0 vs. 8.2% of DM). Milk, protein, fat, and lactose yields did not differ. Milk fat percentage was reduced and protein percentage was increased by HI. Treatment FN increased feed efficiency (energy-corrected milk/digestible organic matter intake) when fed with HI. Total-tract starch digestibility tended to be reduced by CS (96.4 vs. 97.2% of starch intake). Serum β-hydroxybutyrate was increased by LO. High-starch diet reduced the molar proportions of acetate and butyrate in ruminal fluid and increased propionate and isoacids. Particle size did not affect ruminal fermentation profile. Coarse grinding reduced plasma d-lactate concentration with HI. Diet HI reduced the proportion of daily intake from 1900 to 0700 h and induced preferential intake of feed particles <8 mm and greater refusal of particles >19 mm in the morning. Fine REC reduced rumination time per day and increased eating time per DM intake. Milk and plasma urea-N did not differ. Ensiling of mature flint corn for >200 d largely eliminated the effect of the PS of REC on the studied outcomes. The proportion of REC in the diet affected ruminal fermentation profile and milk solids concentration, but did not affect short-term performance and digestibility. Coarse grinding of REC may allow increasing the grinding rate and thus save labor and energy during ensiling.

The Effect of Autoclaving-Cooling Cycling Treatment on Functional, Sensory and Microstructure Properties of Artificial Rice

Artificial rice is an alternative product towards food security in Indonesia. The artificial rice in this study was produced from indigenous cereals and tuber flours. The aim of this study was to investigate physical, functional and microstructure properties of the artificial rice as influenced by autoclaving-cooling cycling treatments on its flour material. In this study, the processing treatments applied to the flour material were autoclaving at 121 °C for 15 minutes followed by cooling at 4 °C for 24 hours with three and five cycles . Their effects on the artificial rice properties were compared to that with no autoclaving treatment. The results showed that artificial rice produced from flour treated with five autoclaving-cooling cycles had the highest starch digestibility (∼57%) as well as the highest of amylose content (∼26%). An organoleptic test was taken place and showed there is no significant differences in all parameters for the three products in terms of colour, flavour, and texture. Microstructure analysis by scanning electron microscopy (SEM) showed that longer cooling treatment led to more cracks intensity on the granule surface of the artificial rice.

Digestibility in Vitro of Starch and Protein on Analog Rice by Formulation of Nagara Bean Flour Modified L. Plantarum and Sago Starch with Concentration of Glycerol Monostearate

Limited of rice stock as a source of carbohydrates and protein deficiencies in some communities in Indonesia is also still commonly found. Therefore, the strategy used one of them is food diversification to substitute or replace the rice needs by other carbohydrate sources with the use of analog rice based nagara bean (Vigna unguiculata ssp Cylindrica). Nagara bean flour fermented by Lactobacillus plantarum has better characteristics, namely high protein content, starch digestibility and better protein digestibility. Nagara bean flour modified L.plantarum was formulated with sago starch and glycerol monostearate to produce analog rice. The analog rice obtained has the characteristics of high rehydration rate, in the proportion of nagara bean flour and sago starch 50:50 with glycerol monostearate of 1% had starch digestibility vitro of 81.76% db ± 0.12, and protein digestibility in vitro was 75.96% ± 2.30.

The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)

This study investigated changes in the phenolic composition, total antioxidant activity (TAA) and starch digestibility in white and brown rice due to three different cooking procedures, and subsequent reheating of cooked rice after storage. Among the analyzed samples, brown rice showed the highest TAA and phenolic content (622.5 mg/kg DW). All cooking methods resulted in significant decrease of phenolic content and TAA of rice (p < 0.05). The greatest loss was observed after processing in rice cooker, which reduced phenolic content of both brown and polished rice by ∼30% and ABTS radical-scavenging activity by 20 and 28%, respectively. In general, the levels of polyphenols and TAA of cooked rice tended to further decline after storage and reheating, but to a much lesser extent when rice was prepared using microwaves. The application of in vitro digestion system disclosed that the microwave cooking resulted in the highest starch digestibility among cooking methods used. Practical applications Rice is one of the most commonly consumed staple foods worldwide. Scientific and epidemiological studies have showed that their phytochemicals exhibit antioxidant, anti-inflammatory, antihypertensive and chemopreventive effects. Therefore, their high consumption, easy availability throughout the year and use as an additive to meat and high-fat foods may make rice, especially in the form of whole grains, potentially important chemopreventive component of the diet. The appropriate cooking procedure of rice is crucial for preservation of bioactive compounds as well as digestion of starch and thus duration of the glycemic response. Preferably, this study is focused on the evaluation of the effect of cooking methods on the health-related quality of rice. The results provide practical advice that the consumption of freshly cooked rice ensures its highest nutritional quality, while rice microwaving is recommended both when cooked rice will be reheated after storage (e.g., in restaurants) and accelerated starch digestion is in favor.