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Properties of Gastric Chyme from Pigs Fed Cooked Brown or White Rice

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Abstract

Specific effects of food processing on food digestion remain to be clearly established. The objective of this study was to determine the effect of rice processing (cooked brown and white rice) on the rheological properties, chemical composition (water, starch, fiber, protein) and pH of gastric chyme in pigs over a two hour post-ingestion period in the proximal and distal regions of the stomach. Results showed the distal region having a higher moisture content, lower pH, and lower viscosity compared to the proximal region for both brown and white rice. Starch content was significantly affected by the region x time x rice interaction (p = 0.0259), protein content by both the rice x time (p = 0.0143) and the region x time (p = 0.0181) interactions, and total dietary fiber by rice type (p = 0.005). Rice digesta behaved as a gel, with G’ (42288–1911 Pa) greater than G” (6307–360 Pa). The extent of particle breakdown for brown and white rice was different. Overall, the results indicated a connection between food processing and food breakdown during gastric digestion. These findings have implications in the management of nutrient absorption and satiety control that can be used in future food design.

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Acknowledgements

The authors would like to acknowledge Dr. Carlos Montoya from the Riddet Institute, Massey University and Dr. Neil Willits from the University of California, Davis Department of Statistics for their assistance in the formulation and interpretation of the statistical analysis. This research was supported by USDA-NRI, contract 2009-35503-05195.

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Authors and Affiliations

  1. Department of Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis, CA, 95616, USA

    Gail M. Bornhorst & R. Paul Singh

  2. Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand, 4442

    Natascha Ströbinger, Shane M. Rutherfurd, R. Paul Singh & Paul J. Moughan

  3. 2042 Bainer Hall, Department of Biological and Agricultural Engineering, University of California, Davis, 1 Shields Avenue, Davis, CA, 95618, USA

    R. Paul Singh

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  1. Gail M. Bornhorst
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  2. Natascha Ströbinger
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  3. Shane M. Rutherfurd
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  5. Paul J. Moughan
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Correspondence to R. Paul Singh.

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Bornhorst, G.M., Ströbinger, N., Rutherfurd, S.M. et al. Properties of Gastric Chyme from Pigs Fed Cooked Brown or White Rice. Food Biophysics 8, 12–23 (2013). https://doi.org/10.1007/s11483-012-9277-9

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  • DOI: https://doi.org/10.1007/s11483-012-9277-9

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