Primary Supervisor: Dr Boris Budiono
Co-Supervisors: Dr Nidhish Francis & Prof. Chris Blanchard
Location: Wagga Wagga
Keywords: functional foods, nutrition, food science, glycaemic index, diabetes
Research Group: Food as Medicine (FAM) Research Group
Synopsis:
Resistant starch (RS) is a form of starch that escapes digestion in the small intestine and reaches the colon, where it is fermented by gut microbiota into beneficial short-chain fatty acids such as butyrate. Increased RS intake is associated with improved glycaemic control, enhanced gut health, and potential protection against metabolic disorders. Rice is a staple food globally, including in Australia, but its high glycaemic index makes it less suitable for individuals with insulin resistance or type 2 diabetes. Evidence shows that cooking, cooling, and reheating rice can increase RS content, yet the optimal processing conditions for different rice varieties (e.g., white, brown, basmati, jasmine) remain poorly understood.
Project Aim:This study aims to investigate how different cooking, cooling, and reheating conditions affect the resistant starch content of various rice varieties. The findings could inform dietary strategies to reduce postprandial glycaemic responses and promote healthier carbohydrate choices.
Project Objectives:
- Compare the RS content of freshly cooked, cooled, and cooled–reheated rice across multiple rice varieties.
- Test different cooling durations (e.g., 4 h, overnight, 24 h) and reheating methods (microwave, stovetop) to identify the most effective strategies for RS enhancement.
- Analyse the impact of these conditions on predicted glycaemic index using in vitro starch digestibility assays.
Methods Overview: Students will cook standardised portions of different rice varieties under controlled conditions, then subject them to various cooling and reheating treatments. RS content will be measured using AOAC-approved enzymatic assays. Optionally, samples may also undergo simulated in vitro digestion to assess glucose release rates. Results will be statistically analysed to determine which combinations of rice variety and processing condition yield the highest RS levels.
Expected Outcomes: This project will generate practical recommendations for preparing rice with improved nutritional profiles. The results could support future public health messaging or functional food development aimed at lowering dietary glycaemic load and improving metabolic health
URL link to relevant journal articles or website: https://www.csu.edu.au/research/fgc
Interested? Start the conversation here by contacting Dr Boris Budiono
