In vitro Digestibility of Hydroxypropylated and Cross‐linked Waxy and Non‐waxy Rice Starches

Abstract

AbstractIn vitro digestibility of hydroxypropylated and cross‐linked waxy and non‐waxy rice starches was investigated to find the proper resistant starch (RS) assaying method for chemically modified starches. RS and total dietary fiber (TDF) content of hydroxypropylated and cross‐linked waxy and non‐waxy rice starches were measured using the approved AOAC RS assay procedure (AOAC method 2002.02) and the AOAC TDF assay procedure (AOAC method 985.29). Hydroxypropylation did not alter the RS content of waxy and non‐waxy rice starches (less than 1% of RS). Cross‐linking also did not change the RS content of waxy and non‐waxy rice starches (less than 1% of RS). It is interesting to note that non‐RS content decreased with increasing hydroxypropylation (97‐80%) and cross‐linking (99‐95%) in both waxy and non‐waxy rice starches. This indicates that some fraction of RS in hydroxypropylated and cross‐linked waxy and non‐waxy rice starches cannot be measured using approved AOAC RS and TDF assay procedures. Therefore, the RS and TDF assay procedures performed in this study are not appropriate to determine the RS content of chemically modified starch. Further investigation is needed to develop a method to determine the RS content of chemically modified starch.