The effect of okara on physical–chemical characteristics and starch hydrolysis of extruded reconstituted rice in vitro

Sen Xue; Zhe Cui; Lina Yang; Shengnan Wang; Yutang He; Yaru Zhang; He Liu

Journal of Functional Foods (Jun 2024)

The effect of okara on physical–chemical characteristics and starch hydrolysis of extruded reconstituted rice in vitro

Sen Xue,
Zhe Cui,
Lina Yang,
Shengnan Wang,
Yutang He,
Yaru Zhang,
He Liu

Affiliations

Sen Xue: College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, Liaoning 121013, China
Zhe Cui: College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, Liaoning 121013, China
Lina Yang: College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, Liaoning 121013, China; Corresponding authors at: College of Food Science and Technology, Bohai University, 19 Keji Road, Songshan New Region, Jinzhou, Liaoning 121013, China.
Shengnan Wang: College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, Liaoning 121013, China
Yutang He: College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, Liaoning 121013, China
Yaru Zhang: Fuxin Pharmaceutical Inspection Institute, Fuxin 123000, China
He Liu: College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, Liaoning 121013, China; Corresponding authors at: College of Food Science and Technology, Bohai University, 19 Keji Road, Songshan New Region, Jinzhou, Liaoning 121013, China.

Journal volume & issue: Vol. 117
p. 106252

Abstract

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Long-term consumption of high-GI (glycemic index) foods can increase insulin resistance and increase the risk of diabetes. The annual production of okara, which is rich in dietary fiber and regulates postprandial glycemic response, is huge. The reconstituted rice with the addition of okara was prepared using extrusion reconstitution technology. The okara decreased gelatinization and enhanced gel strength, aging of the reconstituted rice. It also promoted water migration, formed V-shaped crystals, and increased the relative crystallinity and short-range orderliness. Within a certain range of addition, okara increased the resistant-starch content of reconstituted rice. It also improves glucose adsorption capacity and hysteresis coefficient, slowing down starch digestion in vitro. The results showed that okara altered the physicochemical properties of reconstituted rice and slowed down its starch digestion in vitro.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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