4 ms·
The team experimented with 38 kinds of rice from Sri Lanka, developing a new way of cooking rice that increased the RS content. In this method, they add
by cwillu 4y ago
The team experimented with 38 kinds of rice from Sri Lanka,
developing a new way of cooking rice that increased the RS
content. In this method, they added a teaspoon of coconut
oil to boiling water. Then, they added a half a cup of rice.
They simmered this for 40 minutes, but one could boil it for
20-25 minutes instead, the researchers note. Then, they
refrigerated it for 12 hours. This procedure increased the
RS by 10 times for traditional, non-fortified rice.
How can such a simple change in cooking result in a lower-
calorie food? James explains that the oil enters the starch
granules during cooking, changing its architecture so that
it becomes resistant to the action of digestive enzymes.
This means that fewer calories ultimately get absorbed into
the body. “The cooling is essential because amylose, the
soluble part of the starch, leaves the granules during
gelatinization,” explains James. “Cooling for 12 hours will
lead to formation of hydrogen bonds between the amylose
molecules outside the rice grains which also turns it into a
resistant starch.” Reheating the rice for consumption, he
notes, does not affect the RS levels.
So the key ingredient is cooling for 12 hours. Simple, but not exactly in the sense a casual reader might infer from the title.
- danso 4y agoHow essential is the teaspoon of coconut oil?
- gumby 4y agoThe article says they don’t know yet, but want to find out.
- deleted 4y ago[deleted]
- hackerlight 4y ago> "James explains that the oil enters the starch granules during cooking, changing its architecture so that it becomes resistant to the action of digestive enzymes" > "The team also will check out whether other oils besides coconut have this effect."
- newsclues 4y agohttps://pubmed.ncbi.nlm.nih.gov/26693746/ https://pubmed.ncbi.nlm.nih.gov/26693746/ "In conclusion, cooling of cooked white rice increased resistant starch content. Cooked white rice cooled for 24 hours at 4°C then reheated lowered glycemic response compared with freshly cooked white rice." it's the cooling, I don't understand why this isn't explained.
- deleted 4y ago[deleted]
- jimbob45 4y agoDoes heating it back up change things? Cold rice seems unenjoyable.
- realitysballs 4y agoThe said reheating is fine and does not break the RS bonds down
- SapporoChris 4y agoCold potatoes have similar reduction in calories. It seems microwaveable rice should benefit from this but probably not instant rice. edited after reading https://en.wikipedia.org/wiki/Instant_rice https://en.wikipedia.org/wiki/Instant_rice
- soraminazuki 4y agoYep, cold rice tastes bad for the exact reason stated in the article: resistant starch. So common wisdom for storing cooked rice is to put it in the freezer as soon as possible to prevent digestible starch from turning into resistant starch. The transformation stops under freezing temperatures.
- coldtea 4y agoIsn't that already well known for potatoes? It's well researched and have even been popularized and mentioned in every major diet source for decades: potatoes boiled and cook-off increases the RS levels and decreases G.I. and insulin spikes majorly. Shouldn't need a whole team to develop this for rice as a "new way" with huge effort. Just trying it and measuring the results would be enough.
- jgerrish 4y agoSure Mr. Snooty Scientist. Let me get my <checks Internet>: scale, test-tube or conductive container, a way to measure water, a way to hold and burn food, a way to measure temperature. Well shit, I've got most of that at home. Fine Mr. Snarky Wizard, you win. You didn't have to be so mean about it. Cool experiment. I grew up on that kind of material. And as an aside, cold rice leads naturally to fried rice and cooking experiments there. Which is awesome.
- jgerrish 4y agoAnd of course you could turn that into a community family event at your local hacker-space. For those who didn't like the solo message/messenger.
- deleted 4y ago[deleted]
- readthenotes1 4y agoworks for potatoes, but afaik doesn't reduce calories, instead reforms chemically to reduce glycemic load somehow
- a4000 4y agoalso works for bread https://pubmed.ncbi.nlm.nih.gov/17426743/ https://pubmed.ncbi.nlm.nih.gov/17426743/
- jhanschoo 4y agoI wonder if this mean that my common practice of refrigerating or freezing bulk takeout helps my weight loss.
- arglebargle123 4y agoLikely only if the rice was prepared with oil as mentioned above.