Charles Sturt University
Graham Centre for Agricultural Innovation

Ms Michelle Toutounji

Ms Michelle Toutounji

Factors affecting the digestibility of rice

Factors affecting the digestibility of rice

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Global prevalence of obesity, type 2 diabetes and other nutrition-related illnesses remain a severe public health crisis. The rate of meal digestion and effects of satiety are important components of any dietary management plan. Rice is a staple food for over half the world’s population making it an ideal target food for the prevention of chronic disease. Annealing (ANN) and heat-moisture treatment (HMT) are physical techniques used to prevent starch gelatinisation and changes starch granular structure. Rice starches and wholegrain rice samples that have undergone ANN and HMT demonstrate altered physiochemical properties and starch digestibility. This project aims to alter the glycaemic index of rice by applying ANN and HMT to reduce its digestibility.

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Dr Asgar Farahnaky, Dr Laura Pallas and Prof. Christopher Blanchard

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Australian Research council (ARC) Industrial Transformation Training Centre (ITTC) Scholarship

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