Meta-analysis of retrogradation effect on starches of white rice, and comparative study of different cooking oils and cooking methods on in vitro glucose release from white rice

Lian, Y. P. and Loo, K. W. and Tan, T. C. and Lye, H. S. (2024) Meta-analysis of retrogradation effect on starches of white rice, and comparative study of different cooking oils and cooking methods on in vitro glucose release from white rice. International Food Research Journal (Malaysia), 31. pp. 723-736. ISSN 2231 7546

Cooling is a technique employed to reduce the high glucose release from white rice by altering the proportion of rapidly digestible (RDS), slowly digestible (SDS), and resistant (RS) starches. Retrogradation of the gelatinised starches to a crystalline structure increases the RS content that does not spike blood glucose on consumption. The meta-analysis showed that following different retrogradation durations, there were significant mean differences (MD), viz. an increase in RS (MD: 4.17 g/100 g, p < 0.00001) and decrease in RDS (MD: -7.09 g/100 g, p < 0.0001). The addition of cooking oil to rice retards the release of glucose due to the formation of an amylose-lipid complex (ALC), and together with retrogradation, further lowers glucose release. In the present work, palm oil (PO) and coconut oil (CO) were added to steamed rice by three methods: (A) stir-frying raw rice with oil before steaming, (B) adding oil in cooking water during steaming, and (C): stirfrying the steamed rice with oil, following by refrigeration at 4°C for 12 h. For nutritional composition, the moisture, fat, and carbohydrate contents of white rice were affected upon treatments. Besides, oil-treated rice released glucose slower than control in the in vitro digestibility test, showing increased RS and decreased RDS. Moreover, rice with CO added by Method A might serve as a potential prebiotic as it increased the growth of Lacticaseibacillus casei and Lacticaseibacillus rhamnosus in tandem with the decrease in oligosaccharides over 24 h. Coconut oil was the better cooking oil for reducing glucose release from white rice due to its greater ability to form ALC. The addition of CO via Method C is recommended as the lower moisture content in the rice aided formation of perfectly crystalline starch during retrogradation.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(03)%202024/16%20-...

Abstract

Cooling is a technique employed to reduce the high glucose release from white rice by altering the proportion of rapidly digestible (RDS), slowly digestible (SDS), and resistant (RS) starches. Retrogradation of the gelatinised starches to a crystalline structure increases the RS content that does not spike blood glucose on consumption. The meta-analysis showed that following different retrogradation durations, there were significant mean differences (MD), viz. an increase in RS (MD: 4.17 g/100 g, p < 0.00001) and decrease in RDS (MD: -7.09 g/100 g, p < 0.0001). The addition of cooking oil to rice retards the release of glucose due to the formation of an amylose-lipid complex (ALC), and together with retrogradation, further lowers glucose release. In the present work, palm oil (PO) and coconut oil (CO) were added to steamed rice by three methods: (A) stir-frying raw rice with oil before steaming, (B) adding oil in cooking water during steaming, and (C): stirfrying the steamed rice with oil, following by refrigeration at 4°C for 12 h. For nutritional composition, the moisture, fat, and carbohydrate contents of white rice were affected upon treatments. Besides, oil-treated rice released glucose slower than control in the in vitro digestibility test, showing increased RS and decreased RDS. Moreover, rice with CO added by Method A might serve as a potential prebiotic as it increased the growth of Lacticaseibacillus casei and Lacticaseibacillus rhamnosus in tandem with the decrease in oligosaccharides over 24 h. Coconut oil was the better cooking oil for reducing glucose release from white rice due to its greater ability to form ALC. The addition of CO via Method C is recommended as the lower moisture content in the rice aided formation of perfectly crystalline starch during retrogradation.

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Item Type:	Article
AGROVOC Term:	rice
AGROVOC Term:	starch
AGROVOC Term:	coconut oil
AGROVOC Term:	palm oils
AGROVOC Term:	cooking
AGROVOC Term:	digestion
AGROVOC Term:	meta-analysis
AGROVOC Term:	resistant starch
AGROVOC Term:	nutritive value
AGROVOC Term:	prebiotics
Geographical Term:	Malaysia
Uncontrolled Keywords:	palm oil, coconut oil, retrogradation, cooking oil treatment, white rice
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 04:42
Last Modified:	23 Feb 2026 04:42
URI:	http://webagris.upm.edu.my/id/eprint/2638

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