Change in morphological structure, tribological properties, and in vitro starch digestibility of texture-modified rice porridge by addition of okra mucilage
Year: 2025
Type: article
Abstract: Non-starch components in rice porridge influence food texture and starch digestibility. This study investigated the effects of okra mucilage addition to rice porridge on the tribological properties and in vitro starch digestibility. Mucilage containing 0.4% or 0.8% dried okra powder was extracted using hot water and added during porridge preparation. Adding mucilage improved the lubrication properties and delayed the in vitro starch digestibility of rice porridge. Changes in the gelatinized rice particle characteristics were observed using light microscopy. Steady shear flow, flow behavior parameters, and correlation analysis were studied to explain the properties of rice porridge. Okra mucilage addition was negatively correlated with friction (r > -0.78, p<0.01), enhancing lubrication properties; furthermore, increased ground rice size was correlated with delayed starch digestibility (r = -0.81, p<0.01). The initial stage of starch digestion and the friction at low sliding speeds suggested an interaction between the okra mucilage and rice particle surfaces, as well as observed by microscopy. Therefore, combining okra mucilage with large-sized ground rice in porridge could modulate the lubrication properties and starch digestibility.
Source: Applied Food Research
Institution: Kasetsart University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,050
OpenAlex ID: W4409388677