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September 5, 2025GelsOpen Access

In Vitro Digestibility of Starch Gel in Cooked Rice Prepared with Thermo-Reversible Short-Chain Glucan Aggregates (SCGAs)

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Authors

SYSeung‐Bin YoonSYSang-Jin YeMKMin-Seok Kim

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Overview

Study investigates the digestibility of starch gels and thermo-reversible properties of SCGAs in cooked rice, suggesting potential food applications.

Key Points

  • SCGAs increased resistant starch content in cooked rice, indicating lower digestibility of starch gels.
  • Cooling rice with SCGAs enhanced slowly digestible starch and reduced the estimated glycemic index.
  • Retrofitted cooking increased resistant starch levels further, showcasing the unique properties of SCGAs.
  • Adding SCGAs did not alter the texture of rice up to 20%, maintaining product appeal while improving health benefits.

Cite This Study

Yoon et al. (2025) studied this question.

synapsesocial.com/papers/68bb5f586d6d5674bcd03839https://doi.org/10.3390/gels11090701
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Development of sustainable gel systems with thermo–sensitive properties by enzymatic modification of upcycled rice cake flour2026
  2. 2Impact of Partial Gelatinization on Structure, Physicochemical and Enzymatic Digestion Properties of Rice Starch Used for Rice Noodle-Making2025
  3. 3Ca2+-Crosslinked Alginate Network Attenuates Starch Digestibility and Postprandial Glycemic Response in Rice Starch Gels2026
  4. 4Impact of Post-Cooking Storage on the Glycemic Profile of Boiled Rice: Integrating Glycemic Index, Resistant Starch, and Post-Technological Stability2026
  5. 5Meta-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 rice2024 · 5 citations