Resistant starch content in different types of rice in response to a range of cooking and cooling conditions

Document Type

Conference Proceeding

Publication Date

2005

Conference Title

Tenth Biennial Conference of the Australasian Pig Science Association

Place of Publication

Christchurch

ISBN

978-0-9806880-4-7

ISSN

1324-9177

Keywords

pigs, swine

Disciplines

Animal Sciences | Meat Science

Abstract

Resistant starch (RS) is fermented by micro-biota in the gastrointestinal tract and is resistant to enzymatic digestion in the small intestine of pigs. Cooked white rice could potentially replace more traditional cereals such as wheat and barley in the diets of young pigs (Pluske et al., 2003), particularly when the incidence of post-weaning colibacillosis is high (Pluske et al., 2002). However, to be used commercially, heat processing of the rice would probably be necessary for starch gelatinisation. Furthermore, selection of rice type and the appropriate processing and cooking conditions would be required to optimise starch gelatinisation. This in vitro study was carried out to test changes in the RS content of rice types differing in their amylose-to-amylopectin content following various processing and cooling combinations. The hypotheses tested were: 1) rice variety will influence the RS content; 2) extrusion cooking will decrease RS content and; 3) cooking and cooling will increase the RS content.

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