2007 Fiscal Year Final Research Report Summary
Starch degradation and production of resistant starch in cooked rice, and effect of resistant starch on intestinal maicroflora.
| Project/Area Number |
17500571
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Nagaoka National College of Technology |
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Principal Investigator |
SUGAWARA Masayoshi Nagaoka National College of Technology, Department of Materials Engineering, Professor (30259840)
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| Project Period (FY) |
2005 – 2007
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| Keywords | starch / gelatinization / retrogradation / resistant starch / intestinal bacteria / cooked rice |
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| Research Abstract |
After rice cooking, retrogradation of starch in a cooked rice progresses quickly at under gelatinization temperature. Cold rice (aging rice) is tasteless, firm and digested slowly. My aim in this study is explained the relationship between cold rice tasteless and indexes of starch retrogradation. Starch gelatinization degree, starch whiteness index and resistant starch content that were indexes of starch retrogradation did not change remarkably of cold and aging rice that were very firm and bad eating quality by the sensory test.
In spite of low resistant starch content of aging rice, the cecal content short chain fatty acids and starch content of rat fed aging rice powder were higher than that of rat fed fresh and warm rice powder. In our rat study showed that retrograded starch in cold rice was resistant to digestion and absorption in the small intestine, and any indigestible starches reached and fermented by intestinal bacteria in the cecum.
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Research Products
(8 results)
