How much starch is in rice and is it there at all?

Rice consumed in many countries, it is an important source of energy and nutrients. However, it is recommended to eat it in moderation so as not to harm the body.

The article will tell you whether there is starch in rice and in what quantities it is contained, what are the beneficial and harmful properties of rice starch.

Is there starch in rice cereal?

Rice starch is a natural polymeric carbohydrate and the main component of rice. 100 g of rice contains 49.19 g of starch.

In its pure form, it is a fine-grained, tasteless white powder obtained by processing raw rice. It is inexpensive, hypoallergenic and non-toxic. It is an important ingredient in body care products and has no fragrance. Insoluble in water, it consists of amylose and amylopectin.

Whole grains are difficult for the body to digest if they are not cooked properly. The top layer of grains, including brown rice, contains phytic acid, which can cause digestive upset if not neutralized.

Reference. Amylose and amylopectin have different properties that determine the texture and digestibility of rice.

Unlike other starches used in the food industry, rice is unique in its granule size and molecular structure.

Where is there more starch - in rice or potatoes?

An average baked potato contains 29 g of carbohydrates, of which 2.9 g are fiber and 25 g are starch.. Potato belongs to the category of starchy vegetables - more than 85% of the carbohydrates it contains are starch.

Rice has a higher carbohydrate content than potatoes: 46 g per 100 g of cooked product. Of this, 3.5 g is fiber, and the remaining 42.5 g is starch (more than 92% of the carbohydrates in rice). Medium grain and long grain varieties have similar characteristics and nutritional value.

Beneficial properties of starch from regular rice

From a chemical point of view, starch has many beneficial properties - it is abundant and sustainable, non-hazardous and biodegradable. It is used primarily for food purposes and is also used as a thickener.

This carbohydrate increases bone density by enhancing the absorption of calcium and other minerals in adolescents and postmenopausal women. The laxative effect improves peristalsis, helping with constipation. In diabetes, indigestible fiber can lower blood sugar levels after meals by slowing the absorption of glucose into the bloodstream.

Rice starch feeds probiotic bacteria in the gut and increases the production of short-chain fatty acids such as butyrate. Butyrate is the main “fuel” of colon cells.

This substance may increase insulin sensitivity. Low insulin sensitivity (insulin resistance) is believed to be a major risk factor for developing serious diseases such as metabolic syndrome, type 2 diabetes, obesity, heart disease and Alzheimer's disease.

Many studies on the effects of rice starch on people with normal weight and obesity have shown that it increases satiety and reduces appetite.Including this complex carbohydrate in your diet optimizes triglyceride and cholesterol levels while reducing fat mass. Its consumption has a positive effect on the intestinal absorption of calcium and iron.

White rice is rich in protein, which is important for muscle development. As we age, bones lose density and become vulnerable to osteoporosis. Eating white rice strengthens bones and prevents muscle atrophy.

This is interesting:

How to determine the starch content in potatoes.

The use of potato starch in folk medicine and in everyday life.

Harm and contraindications for use

Polished white rice has a higher glycemic index than brown rice, which means it breaks down into glucose faster. Foods with a high glycemic index increase the risk of developing type 2 diabetes. Regular consumption of white rice in excess leads to the development of obesity.

Attention! 100 g of white rice corresponds to 86 g of sugar.

When this complex carbohydrate is digested, a paste-like substance is formed - this is a glue that is prepared from starch and is used to glue paper. This substance clogs the microvilli in the small intestine, which are responsible for the absorption of beneficial elements.

The more often starchy foods, such as bread, are consumed, the more these microvilli become clogged. This negatively affects digestive processes, and in particular the absorption of iodine. This threatens chronic fatigue, drowsiness, decreased immunity, bad mood, etc. With frequent use of the product, the paste that clogs the microvilli hardens and eventually turns into fecal stones.They cause constipation and autoimmune diseases.

Contraindications for use:

• pancreatic diseases in the acute stage;
• pregnancy - not recommended for problems with stool;
• fungal diseases, such as candidiasis;
• diabetes.

How is rice starch made?

Starch production involves isolating it from plant sources. In the food industry it is used as a starting material for the production of hydrolysates and dextrins.

When producing rice starch on an industrial scale, the starting material is hulled rice: the grain shells are removed, but the longitudinal strips are retained. The crushed grains are soaked for several hours in a caustic soda solution, the alkali is washed off with water.

The softened grains are crushed with a large amount of caustic soda solution, the resulting mass is settled or fed into a drum for centrifugation. The starch layer is mixed with water (often with the addition of a 0.25% formaldehyde solution), the resulting substance is dehydrated, washed on a continuous rotary vacuum filter, resuspended in water and dehydrated in a perforated centrifuge basket to a moisture content of about 35%.

A thick layer of wet starch is rolled out, after which it slowly dries and crumbles into pieces in the form of crystals.

Reference. Resistant starches are often destroyed by cooking.

How to use this substance

The use of rice starch is limited by its higher price compared to corn, wheat and potato starch. It is used as a gelatin substitute in the preparation of white sauces and puddings, dairy products, and in the perfume industry.

Rice starch belongs to the group of highly digestible carbohydrates, which makes it a popular ingredient in baby food. Starting at six months of age, the baby's gastrointestinal system is able to break down carbohydrates, releasing glucose. Enveloping the stomach with a thin film prevents the negative effects of aggressive fruit and vegetable acids.

One of the most important characteristics of rice starch is its neutral taste. This allows you to use it in many dishes - meat, sauces, soups, baked goods, desserts.

This product is actively used in cosmetology, based on it they create:

• bulk body and makeup products;
• dry shampoos;
• antiperspirants;
• decorative cosmetics;
• creams;
• lotions;
• liquid talc

Conclusion

Rice starch is a food product and an important ingredient in body care products. Thanks to starch, rice promotes healthy digestion. However, excessive consumption of this substance can lead to obesity and iron deficiency anemia.