Abstract
The functional properties of different rice starches depends upon their morphology characteristics together with amylose content, which have been found unique to each individual variety and shows considerable variations from one other. . Rice starch granules are of the same size as homogenized fat globules; therefore they provide a texture perception similar to fat. Rice starch contains tiny granules (<5 lm) with a narrow size distribution, which makes it ideally suited as a cosmetic dusting powder, a textile stiffening agent, and a fat mimetic in foods. Starch is an important source of carbohydrates in the human diet and serves as a major source of energy. Depending on the in vivo digestion of starch, it is classified into rapidly digestible starch, slowly digestible starch and resistant starch as per its rate of glucose release and its absorption in the gastrointestinal tract.
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