Determination of chemical, insoluble dietary fibre, neutral-detergent fibre and in vitro digestibility in rice types commercialized in Czech markets

作者：Sumczynski Daniela^*; Bubelova Zuzana; Fisera Miroslav

来源：Journal of Food Composition and Analysis, 2015, 40: 8-13.

DOI：10.1016/j.jfca.2014.12.007

• Starch
• Protein
• Neutral-detergent fibre
• In vitro digestibility
• Rice
• Crude oil
• Insoluble dietary fibre
• Food composition
• Food analysis

This study aimed to characterize non-traditional types of rice imported to the Czech Republic. Several chemical parameters of rice types were evaluated, and easy procedures for determination of insoluble dietary fibre, neutral-detergent fibre and the in vitro digestibility were suggested. Twelve imported rice types commonly available in the Czech market were purchased and subjected to analyses. Dry matter, ash, crude oil, starch and protein were determined in all samples of rice types. Additionally, in vitro organic matter digestibility, dry matter digestibility, dietary and neutral-detergent fibre contents were determined too. The highest amount of dietary fibre was detected in red (3.49%) and basmati natural rice (3.26%) (P < 0.05) and the highest content of neutral-detergent fibre was found in red (8.22%), red jasmine (7.61%) and brown jasmine rice (7.98%) (P < 0.05). While the best digestibility was assessed in parboiled (97.51%), parboiled with Indian (97.79%), lilac (96.12%) and milky round-grained rice (96.25%) (P < 0.05), the poorest digestibility was found in Thaibonnet natural (77.82%) and basmati natural rice (87.48%) (P < 0.05). High values of dry matter digestibility and organic matter digestibility are in relation with low amounts of dietary and neutral-detergent fibre and also with higher starch and protein content of rice grains.

• 出版日期2015-6