Abstract
Resistant starch (RS) content was determined in 10 indica and japonica milled rices with different levels of amylose. The effect of microbial growth during starch digestion on the measurement of RS, and the correlation between physico-chemical characteristics and RS contents of milled rice were analysed. Results indicated a significant decrease ( P < 0.01) in assay values of RS after antibiotics addition, and the markedly decreased sample pH due to fermentation might be the main reason for errors in RS determination. Correlation analyses showed that RS contents of milled rice were closely related to amylose content ( r = 0.75, P < 0.05) and protein content ( r = 0.78, P < 0.01). No significant correlation existed between RS content and some relatively simple physical properties, such as width, shape and elongation ratio of rice grain, which were reported to be good indictors of rate of rice starch digestion, while a significant positive correlation was found between elongation ratio and digestible starch in cooked milled rice ( r = 0.67, P < 0.05).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
