Physical Changes in White and Brown Rice during Simulated Gastric Digestion

Date

2011-08-01

Author

KONG, Fanbin
Öztop, Halil Mecit
SINGH, R. Paul
MCCARTHY, Michael J.

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Previous studies have shown that brown rice generates lower glycemic responses than white rice, a trait that may be beneficial in the dietary management of chronic diseases such as diabetes and hyperlipidemia. The objective of this study was to investigate influence of rice digestion on the physical properties of the gastric digesta that may further impact intestinal absorption. A dynamic stomach model, human gastric simulator, was used to simulate the gastric digestion of white and brown rice. The pH, solids content, and rheological properties of the gastric digesta, as well as the size distribution of particles were studied. Static soaking was conducted to reveal the changes in moisture absorption and texture in rice kernels during simulated gastric digestion, as affected by shaking and the acid in gastric juice. Magnetic resonance imaging (MRI) was used to image the diffusion of gastric juice into the rice kernels. The results indicate that the bran layer on brown rice had a profound effect in digestion, as it inhibited the absorption of moisture and acid leading to decreased texture degradation, thus delaying the rice disintegration as well as dissolution and slowing emptying of solids. MRI is effective in exhibiting the diffusion of gastric juice as affected by gastric acid and the influence of bran. This study provided quantitative evidence regarding the manner in which structural differences between white and brown rice affect their gastric digestion.

Subject Keywords

Diffusion, Emptying, Gastric digestion, Magnetic resonance imaging (MRI), pH

URI

https://hdl.handle.net/11511/41923

Journal

JOURNAL OF FOOD SCIENCE

DOI

https://doi.org/10.1111/j.1750-3841.2011.02271.x

Collections

Department of Food Engineering, Article

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Citation Formats

F. KONG, H. M. Öztop, R. P. SINGH, and M. J. MCCARTHY, “Physical Changes in White and Brown Rice during Simulated Gastric Digestion,” JOURNAL OF FOOD SCIENCE, pp. 0–0, 2011, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/41923.