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Vol. 10, Issue 5 (2021)

Chewing cycle during mastication influences the in vitro starch digestibility of rice

Sivakamasundari SK, Moses JA and Anandharamakrishnan C
The glycemic index of every individual differs depending on oral processing parameters including chewing cycle, chewing duration, food type, and processing. For this study, rice was used as sample (white rice (Rv1), brown rice (Rv2) and basmati rice (Rv3) and its physicochemical properties were determined. The amylose content of the samples ranged between 22.35 – 32.42%. With different chewing cycles (15, 30 and 45 chews), the oral mastication parameters and GI of 10 human volunteers after rice mastication was determined. In order to understand the sensory preferences of consumers against rice varieties, the sensory analysis was performed using the new tool (i.e. temporal dominance of sensation). The size of particle was also calculated at 15, 30, and 45 chews, with all samples retaining a higher particle size (fifty percent particles greater than 4 mm) during 15 chews, while at 30 and 45 chews, there was a gradual decrease in the particle size with significant differences. The GI of the rice samples differed significantly between 15 (Rv1 – 57.59, Rv2 – 55.19, Rv3 – 54.98) and 30 chews (Rv1 – 72.44, Rv2 – 67.94, Rv3 – 68.17), but not between 30 and 45 chews (Rv1 – 72.83, Rv2 – 68.11, Rv3 – 68.45). Thus, this study highlights the need of oral mastication step for various in vitro digestion studies.
Pages: 734-738  |  354 Views  174 Downloads

The Pharma Innovation Journal
How to cite this article:
Sivakamasundari SK, Moses JA, Anandharamakrishnan C. Chewing cycle during mastication influences the in vitro starch digestibility of rice. Pharma Innovation 2021;10(5):734-738.
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