Physico-chemical characteristics as indicators of starch availability from milled rice

Inge Tetens, S. K. Biswas, L. V. Glitsø, K. A. Kabir, S. H. Thilsted, N. H. Choudhury

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The hypothesis was tested that certain physico-chemical characteristics might be used as indicators of total starch availability and rate of starch availability of milled rice. Milled unparboiled (uPB) and parboiled (PB) rice samples (n=93) were characterized using standardized methods of physical tests and chemical analyses and an in vitro method was used for measuring the rate of starch digestion on a subsample of rice (n = 26). The rice varieties were dominated by medium long, bold rice grain with high amylose rice and intermediate gelatinization temperature (GT), but a wide range in all characteristics was measured. Small amounts of resistant starch (RS) were measured in the cooked rice, indicating virtually complete starch availability. The RS of PB rice (0.4g/100g rice as eaten) was significantly (P
Original languageEnglish
JournalJournal of Cereal Science
Issue number3
Pages (from-to)355-361
Publication statusPublished - 1997
Externally publishedYes

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