"Obesity in our monks is a ticking time bomb," Dr. Jongjit Angkatavanich, Chulalongkorn University, Bangkok.
2-acetyl-1-pyrroline ...is regarded as the most important aroma compound in fragrant rice... (it) is described as 'pandan', 'popcorn' or 'nutty' and contributes to the “roasted aroma” of cooked beef and crusts of wheat and rye breads
The Lion Brand Jasmine New Crop 2018 Rice has arrived and ready for sale!
But what's the fuss about? What is the difference between new crop and old crop rice?
In the last blog post we discussed the two starches which are responsible for the texture of rice: amylose (funadmentally linear) and amylopectin (highly branched starch molecule)
In uncooked rice, starch is a semicrystalline structure arranged into granules. Generally, amylopectin makes up the crystalline component while amylose is dispersed throughout.
The linear molecules of amylose, and the ends of the long branches of amylopectin, form helical structures, both alone and entwined together. When these structures pack together, they create the ordered crystalline regions within the granules.
When rice is cooked, starch granules begin to absorb water and swell, like a balloon. As the temperature rises the granules continue to absorb more water until they reach their maximum volume, called the gelatinisation temperature. It is at this point that the granule bursts and amylose molecules leach into the surrounding water, which causes rice grains to stick together.
Check out this great video which demonstrates this phenomenon
Higher amylose content delays swelling and increases the gelatinisation temperature. Varieties of long-grain rice have a gelatinisation temperature above 70°C, while waxy short-grain rice gelatinises at 62°C. Because of this granules in short-grain rice are more likely to burst while the granules in long-grain rice tend to remain intact after cooking.
This is the reason why long grain rice cooks dry and firm while short-grain rice is sticky.
Back in March 2015, many major media organisations were reporting on a rice cooking method which would reportedly
reduce calories of rice by “up to 50 percent". This was based on the presentation of a scientific abstract at the 2015 American Chemical Society.
James S, et al. New low-calorie rice could help cut rising obesity rates. 249th National Meeting & Exposition of the American Chemical Society (ACS). 2015.
The recipe is as follows
Add a half cup of uncooked rice to boiling water with a teaspoon of coconut oil. Let the rice simmer for 40 minutes and then refrigerate the rice for 12 hours.
The underlying principle of the recipe is that heating and cooling digestible starches can change their chemical composition to a fiber-like, hard-to-digest so-called “resistant starch.” Resistant starch is a starch that is largely unaffected by human digestive enzymes. As a result, it is unable to be digested and thus we cannot extract energy or calories from it.
However the original research was only a scientific abstract. It was not a published study in a peer-reviewed publication where its methods and findings were subject to the scrutiny of others. Although it has not been outright disproved (and there has been no peer-reviewed research paper produced since), it would be highly unlikely that this recipe (after so much media attention) truly cuts calories to the extent stated.
This is an example of science research that is geared towards generating headlines rather than hard experimental data, The significance of moderate preliminary results were far overblown in the media release.
In fact the media generally reported a "50-60% reduction in calories" which was merely speculated, not proven. The original abstract actually reports a much more modest 10-12% reduction in calories. Hardly enough to cut 'rising obesity rates' of the world's population.
I would suggest that a more effective method of reducing 10-12% calories from your rice would be to eat 10-12% less rice.
is the Official Blog for Lion Brand Rice.
A method of cooking rice to cut calories. Really?
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