Digestibility Properties Of Starch Research Articles

Structure, physicochemical, functional and in vitro digestibility properties of non-waxy and waxy proso millet starches

The structural, physicochemical, gel textural, rheological, and in vitro digestibility properties as well as their relationships of non-waxy proso millet starch (NPMS) and waxy proso millet starch (WPMS) were evaluated by taking normal corn starch (CS) and potato starch (PS) as controls. Proso millet starch was mostly polygonal or spherical, with an A-type crystalline structure. Proso millet starch contained more short-branched chains (DP 6–24) compared with CS and PS. WPMS possessed higher crystallinity and more short-range ordered structures than NPMS. NPMS displayed higher pasting temperature, retrogradation rate and shear thinning degree, and lower gelatinization temperature and enthalpy than WPMS. The hardness and chewiness of starch gel formed by NPMS were higher than those of WPMS. All starch samples exhibited shear thinning behavior in the steady-flow test and typical elastic solid behavior in the dynamic rheological test. Moreover, NPMS was considered a potential formula for functional foods, with its lower rapidly digestible starch (RDS) and higher resistant starch (RS) contents than WPMS, CS, and PS. This paper revealed the influence of amylose content and structure on the physicochemical properties of different proso millet starch.

Improving the Content of Resistant Starch and Decreasing the Digestibility of Debranched Waxy Maize Starch with a Low Concentration of Mesona chinensis Benth. Polysaccharide

Physicochemical and structural properties of starch can be impacted by nonstarch polysaccharides. The effect of Mesona chinensis Benth. polysaccharide (MCP) on the physicochemical and digestion properties of debranched waxy maize starch (DWMS) was investigated. The results showed that low concentrations of MCP (0.5 and 1 mg/g) can facilitate the aggregation of DWMS compared with high concentrations (2 and 4 mg/g). All DWMS with or without MCP showed a B-type crystalline structure, which was remarkably different from the A-type of native waxy maize starch. The interaction force between MCP and DWMS was a noncovalent bond, and the relative crystallinity and resistant starch (RS) content of DWMS increased when a low level of MCP (0.5 and 1 mg/g) was added. This study showed that MCP (0.5 and 1 mg/g) can effectively increase the content of RS of debranched starch and decrease the digestibility of debranched starch.

Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut.

This study investigated the effect of germination time (0, 24, 48 and 72h) on the physicochemical characteristics, in vitro starch digestibility and microstructural changes in Bambara groundnut starch. The starch yield, lightness (L*) value, amylose content and resistant starch contents of isolated starches decreased significantly (p ≤ 0.05) with increasing germination time. Scanning electron microscopy revealed that starch from raw and germinated Bambara grains were smooth with no evidence of starch degradation and were mainly oval shaped, with some granule's irregular and kidney shaped. Water absorption capacity (1.33-1.90g/g), swelling power (2.12-16.53g/g), solubility index (1.14-13.04g/g), and dispersibility (75.92-86.47%) greatly increased as germination timed increased. Germination did not alter the X-ray diffraction pattern (Type-A) but increased the relative crystallinity of the starches. The peak gelatinization temperatures (73.23-73.91°C) of starch from germinated Bambara were significantly higher than native starch (72.81°C). Native starch and starch from germinated Bambara grains had substantially high proportion of resistant starch (approx. 73%) and high pasting temperatures (approx. 88°C). Conclusively, germination significantly changed starch structure at molecular level and impacted functionality.

Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour

The objective of this study was to evaluate the effect of pulsed electric fields (PEF) on the in vitro starch digestibility properties of oat flour. A wide range of PEF process intensity was investigated (electric field strength between 2.1 and 4.5 kV/cm and specific energy inputs between 52 and 438 kJ/kg using 20 μs square wave bipolar pulse at 100 Hz). The results revealed that PEF applied at a high electric field strength and energy <216 kJ/kg was favourable in slowing down the rate of starch digestibility (by 48%) during in vitro gastrointestinal digestion. This is accompanied by a significant decrease (from 15% to 7–10%) in the proportion of rapidly digestible starch (RDS) and a significant increase (from 77% to 84–85%) in resistant starch (RS) fraction. The application of PEF at energy level >421 kJ/kg at any field strength intensities raised the RDS (from 15% to 19–20%), but the rate of starch digestion was not affected (maintained at 3.3–3.7 × 10−2 min−1 vs. untreated at 3.8 × 10−2 min−1). Further analysis of the structure, particle size, and thermal stability of PEF-treated oat flour through fractionation into three distinct flour segments revealed that PEF could cause major modifications in the particle size, damage and aggregation of starch granules, and destruction of the long- and short-range ordered structures of starch. Data gathered in this study indicate that PEF treatment can be a reliable strategy to modulate the in vitro starch digestibility of oat flour, either by reasonably slowing down the digestion rate or enabling a slightly higher amount of starch to be readily accessible by digestive enzymes without affecting the digestion rate.

Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments

Microwave radiation (MW) is an environment-friendly technology used to physically modify flours. Rice flour was MW-treated at different moisture content (MC) (3 %, 8 %, 13 %, 15 %, 20 % and 30 %). In vitro starch digestibility was determined and related to the changes caused by MW treatment to flours' structure and thermal properties, which were influenced by MC. A reduction of 49 % and 65 % in the gelatinization enthalpy of samples treated at 20 % and 30 % MC denoted a partial gelatinization. A loss of granular crystallinity in treated samples was confirmed by XR-diffraction and FTIR, particularly at 15 %, 20 % and 30 % MC. MW promoted the formation of random-coil, α-helix and β-turn protein structure, and the disappearance of LF-β-sheet. Morphological differences were found between samples treated at 8 % MC (loss of polygonal structure, protein layer covering granules' surface and small holes) and 30 % MC (rounded and aggregated granules, covered with exudate amylose). In vitro starch digestibility revealed that samples treated at 20 % and 30 % MC showed 40 % and 47 % higher rapidly digestible starch, 48 % and 70 % lower slowly digestible starch and 90 % lower resistant starch than the untreated flour. Flour MC in MW-treatment allowed the modulation of structural and thermal characteristics of rice flour and consequently its starch hydrolysis rate.

Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke

Thermal processing has been applied to the property modification of the pure Tibetan Qingke (TQ) starch, but few studies attempt to elucidate the changes in physicochemical properties of in-kernel starches under whole TQ kernels thermal processing. In this study, the molecular, structural, and digestive characteristics of SUTQ, SHTQ, SMTQ, and SBTQ (starches isolated from unprocessed, heat fluidized, microwave irradiated, and baked TQ, respectively) were measured to elucidate the effects of different thermal treatments on the in-kernel starch. After TQ thermal treatments, the amylose/amylopectin ratio increased to 0.71, 0.64, and 0.68 for SHTQ, SMTQ, and SBTQ, respectively, while the molecular weight of in-kernel starches decreased by 39.29 %–82.14 %. Furthermore, the damage degree of starch surface morphology ranked as: SHTQ > SBTQ > SMTQ. The entanglement action between protein network resulting from protein polymerization and gelatinized starch aggregations exhibited most obvious in SHTQ. Moreover, the increased fluorescence intensity, newly formed dark color rings, and disrupted Maltese cross were observed in SHTQ, SMTQ, and SBTQ, and their variation trends were consistent with the damage degree of starch surface morphology. SHTQ, SMTQ, and SBTQ showed the decreased relative crystallinity (1.79 %, 15.98 %, and 14.64 %), short-range order (0.64, 0.81, and 0.80), and double helix structures (0.48, 0.61, and 0.58) and increased degree of gelatinization (100 %, 38 %, and 45.51 %), which partially transformed slowly digested starch into rapidly digested starch. In particularly, the formation of more ordered structures (V-type crystalline and interaction between protein and starch) induced by heat fluidization treatment provided the greatest thermal stability and highest resistant starch content (42.1 %) for SHTQ. Heat fluidization was a promising thermal processing for the development of TQ or TQ starch-based functional foods.

Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment

Natural foods, such as whole pulses, are recommended in the dietary guidelines of the US and China. The plant cell wall structure in whole pulses has important implications for the nutritional functionalities of starch. In this study, garbanzo bean cells with varying degrees of cell wall integrity were subjected to dry heat treatment (DHT) and used to elucidate the food structure-starch digestion properties of pulse food. The morphological features suggested that all cell samples do not exhibit remarkable changes after being subjected to DHT. Molecular rearrangement and the crystallite disruption of starch granules entrapped in cells occurred during DHT as assessed by the crystal structure and thermal properties. DHT decreased the inhibitory effects of enzymes of both the soluble and insoluble components, but the digestion rate and extent of slightly and highly damaged cell samples did not exhibit significant differences compared with their native counterparts. We concluded that the starch digestion of pulse cotyledon cells is primarily determined by the intactness of the cellular structure. This study reveals the role of food structure on the ability to retain the desirable nutritional properties of starch after subjection to physical modification.

Kinetics of starch digestion in potato (Solanum tuberosum) flours: Innovative modelling and relationships with particle size

Particle size-starch digestibility relationships were investigated in cryo- and hammer-milled (11 sizes) non-fractionated (compositionally homogeneous) potato flours. Hydration, pasting, structural, gelatinisation, colour, and time-course in vitro starch digestion properties were studied, revealing particle size differences as the sole factor. The flours’ starch digestograms were adequately (p ≤ 0.05) modelled with recent objective logarithm of slope procedure, and multiterm exponential and non-exponential equations. Heterogeneity tests significantly (p ≤ 0.05) revealed true mono-, bi-, and tri-phasic digestograms in the flours. Digestion parameters showed an inverse relationship with the particle size, the square (Ap 2 ) of which linearly (p ≤ 0.05) related with the reciprocal of the rates of starch digestion (1/K) of the multiphasic starch digestograms. The inverse slope of 1/K-Ap 2 plots (0.04–2.58 × 10 −7 cm 2 s −1 ) revealed a diffusion-controlled digestion process. The study presents an innovative modelling of starch digestograms and the first particle size-starch digestibility relationships in multiphasic digestograms. Starch digestibility in potato: Innovative modelling and particle size effects. • Potatoes were dried, and cryo- and hammer-milled to 11 particle sizes. • Pasting and gelatinisation temperatures were independent of the particle size. • Innovative modelling revealed true mono-, bi-, and tri-phasic starch digestograms. • Starch digestion parameters inversely related to the particle size of the flours. • The particle size-rate of digestion relations showed enzyme diffusion mechanisms.

Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles

Quinoa is a lipid-rich pseudocereal, and lipid oxidation limits the shelf life of quinoa flour. It has been shown that defatting improves the storage properties of quinoa. However, there is a lack of research to support the application of defatted quinoa flour. The rheological properties of dough and in vitro starch digestibility, cooking quality, and texture properties of noodles containing 0%–30% (w/w) defatted quinoa flour (DQF) were investigated. The results showed that the storage modulus (G') of dough substituted with 10% DQF was higher than wheat dough, and the deformation decreased as the DQF content increased. Noodles with DQF (10–20%) had a lower cooking loss and water absorption than noodles with 10% full quinoa flour (FQF), while the noodles with 30% DQF exceeded the satisfactory point of industry standards for cooking loss. On the other hand, the noodles with DQF presented a higher hardness and chewiness than wheat noodles. In vitro digestion results showed two simultaneous digestion fractions for all noodle samples. The noodles' maximum digestion amount and slow digestion fraction content decreased by 5.77% and increased by 9.64%, respectively, with 10% DQF. Considering digestive and cooking characteristics of noodles, we recommend incorporating 10% DQF into noodle formulations. This study will provide scientific support to the industrial product application of quinoa noodles.

The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour

The effect of adding native or germinated quinoa flour to wheat flour on gluten structure, starch digestibility and quality properties in pasta was evaluated. The free sulfhydryl contents in wheat/quinoa dough (1.41–3.16 μmol/g) were higher than the wheat dough content (0.764 μmol/g). The gluten network was gradually disrupted as additions of quinoa increased, resulting in improved starch digestibility. Further, germinated quinoa showed greater disruption and starch digestibility effects than native quinoa. Although the cooking quality of pasta decreased with additions of quinoa, cooking losses were below 7 %, which is acceptable. Adding excess germinated quinoa (30 %) had negative impacts on the textural properties. The sensory quality of pasta with 10–20 % native or germinated quinoa (24 h) flour (QF24) was acceptable. These findings suggested that a recipe of 20 % QF24 in wheat flour is recommended to develop wheat/germinated quinoa pasta with improved digestibility and acceptable changes in qualities.

Structural and in vitro starch digestion properties of starch-fatty acid nanocomplexes: effect of chain lengths and degree of unsaturation of fatty acids.

The structural and digestion properties of starch-lipid complexes are closely related to the properties of lipids. The chain length and degree of unsaturation of fatty acids (FAs), which can affect the structural and digestion properties of starch-lipid nanocomplexes, therefore need to be examined in detail to gain a better understanding of this. In this study, the effects of chain length (10-18 carbons) and degree of unsaturation (0-2) of FA on the structural and in vitro starch digestion properties of high amylose corn starch (HAS)-FA nanocomplexes were investigated, as was the correlation between their structural alterations and digestibility. This study showed that HAS-FA nanocomplexes with 10-carbon (38.55%) and 12-carbon (44.56%) FAs displayed high-resistant starch (RS)and slowly digestible starch (SDS) content, whereas those with 18-carbon FAs with two double bonds exhibited low RS + SDS content (23.41%). The complexing index, R1047/1022 , relative crystallinity, and enthalpy change in the HAS-FA nanocomplexes also increased with the reduction in the chain length (except for 10-carbon FA) and the degree of unsaturation of FAs, whereas the equilibrium hydrolysis percentage, kinetic constant and apparent amylose content showed an opposite trend. Chain length and degree of unsaturation of FAs affected the digestibility of HAS-FA nanocomplexes. The HAS-FA nanocomplexes with 12-carbon FAs displayed high RS + SDS content with higher degrees of molecular order at long-range and short-range levels. Results provided guidelines to regulate the digestibility of starch-fatty acid nanocomplexes by varying the FA structures. © 2022 Society of Chemical Industry.

Investigating the Impact of Dragon Fruit Peel Waste on Starch Digestibility, Pasting, and Thermal Properties of Flours Used in Asia.

As a by-product of dragon fruit consumption, dragon fruit peel (DFP) was developed into powder as a natural ingredient. Nevertheless, the effect of DFP on the physicochemical properties of flours used in Asian food processing and cooking remains unknown. In this study, starch digestibility, thermal, pasting, and physicochemical properties of DFP and flours (potato, rice, glutinous rice, and wheat) were characterized. It was found that DFP contained 65.2% dietary fiber together with phenolic compounds, betacyanins, and antioxidant activity. The results demonstrated that DFP (from 125 to 500 mg) reduced starch digestibility of flours, rapidly digestible starch, and slowly digestible starch, along with an increased proportion of undigested starch. A marked increase in phenolic compounds, betacyanins, and antioxidant activity occurred when DFP and flour were incubated for 180 min under simulated gastrointestinal digestion. The results indicate that bioactive compounds in DFP were highly bioaccessible and remained intact after digestion. Moreover, DFP exerted a significantly lower gelatinization enthalpy of flours with increasing peak viscosity and setback with decreasing pasting temperature. FTIR confirmed the decreased ratio at 1047/1022 cm−1, indicating the disruption of short-range orders of starch and DFP. These findings would expand the scope of DFP food applications and provide a knowledge basis for developing DFP flour-based products.

Structure-digestibility relationships in the effect of fucoidan on A- and B-wheat starch

Fucoidans (FC) have a variety of biological activities, and it can also affect the functionality and nutritional characteristics of starch-based food products. However, there are few studies on the structural and digestive properties of starch - fucoidans blends. The effect of FC at different concentrations (0, 0.6 %, 0.8 %, 1.0 %, w/v) on the structural properties and digestibility properties of A-type wheat starch (AS) and B-type wheat starch (BS) subjected to autoclave treatment were investigated. The results show that compared with native wheat starch, AS with FC displayed higher crystallinity as well as the structural ordering, but the crystallinity and degree of order of BS with FC decreased, which was proposed due to AS interact with FC in crystalline region but BS reacts with FC in the amorphous region. With the interaction of FC with AS and BS, granules compactness of AS and BS were enhanced. The addition of FC delayed digestion in vitro of AS and BS, the rapidly digestible starch content was obviously lower than native one, and the proportion of slowly digestible starch raise markedly. This study might broaden the recognition of wheat starch with different proportion of AS and BS, and provide a theoretical basis for the potential utilization of FC in carbohydrate based food industry.

How to synchronously slow down starch digestion and retrogradation: A structural analysis study

Digestibility and retrogradation properties of starch are important for the nutrition and quality of starch-based foods. In this study, a new idea on the synchronous delay the starch digestion and retrogradation was proposed, and the regulation mechanism was explored from perspectives of structural evolution using 13C NMR, XRD and SAXS techniques as well as the molecular dynamics simulations. Results showed that the chestnut starch treated with hot extrusion and 8% catechins (HE-8% CA)## could reach highest anti-retrogradation rate (AR 76.63%) and lowest rapidly digestible starch content (RDS 64.55%) at day 24. The starch digestion was slowed down by increasing single/double helix, V-type crystallinity and compactness of aggregates, while retrogradation process was suppressed by inhibiting the packing of short-range ordered structure into long-range ordered structure. The hydrogen bonding and van der Waals forces were the main driving force for the interactions between flavonoid polyphenols and starch molecules. Overall, this study is instructive for further investigations on the synchronous modulation of functional properties of starch.

Assessment of the texture and digestion properties of a high amylose content rice cultivar under various water‐to‐rice ratios

AbstractBackground and ObjectivesIncreasing the water‐to‐rice (W/R) ratio can alleviate the hardness of cooked rice with high amylose content. However, whether it affects starch digestibility remains unknown. To determine the effect of the W/R ratio during cooking on starch digestion and texture properties, three W/R ratios, that is, 1.2, 1.6, and 2.0, two cultivars with different amylose contents: Zhenguiai (ZGA, 26.8 g/100 g) and Yuzhenxiang (YZX, 17.2 g/100 g) were evaluated.FindingsOur results showed that the different W/R ratios had no significant effect on the glucose production rate (GPR) of the ZGA and YZX cultivars. However, when the W/R ratio increased from 1.2 to 2.0, the hardness and chewiness of ZGA decreased by 33.5% and 42.0%, respectively. The hardness and chewiness of ZGA were quite close to YZX under the 2.0 W/R ratio. In addition, the GPR of ZGA was 48% lower than that of YZX under the same cooking condition.ConclusionsThe hard texture of the high amylose content cultivar can be maximally adjusted without affecting digestion properties by increasing the W/R ratio in the range of 1.2–2.0.Significance and NoveltyDiabetic patients will not have to endure the hard texture of high‐amylose rice. Rice producers can recommend more than one W/R ratio for consumers.

Incorporation of chickpea flour into biscuits improves the physicochemical properties and in vitro starch digestibility

As the effect of chickpea flour (CF) incorporation on the physicochemical properties and starch hydrolysis of biscuits were unclarified, CF was used to replace wheat flour with a ratio of 10%, 20%, 30%, and 40% to prepare biscuits. The pasting properties, thermal properties, microstructure, in vitro starch digestibility and quality properties were investigated. The addition of CF in wheat flour increased the water solubility and reduced the swelling power of the mixed powder. Elevated incorporation levels increased the content of slowly digestible and resistant starch of biscuits, increased the gelatinization onset temperature and reduced its gelatinization enthalpy and viscosity. The microstructure indicated that the addition of CF also increased the protein and fat content of the biscuits and enhanced the entrapment effect of the starch, which reduced the sensitivity of starch to digestive enzymes. Our finding revealed that the incorporation of 30% CF in biscuits could be an effective way to develop a nutritious and low-digestibility biscuit with desirable quality properties.

Texture and digestion properties of hybrid rice: A comparison between two cultivars released 18 years apart

Field experiments were conducted to compare two hybrid rice cultivars—a recently released high-quality cultivar (Jingliangyou 1468, JLY1468) and a relatively older cultivar (Liangyoupeijiu, LYPJ). Results showed that hardness, springiness, cohesiveness, resilience, and chewiness of cooked milled rice were all lower in JLY1468 than in LYPJ, due to its lower amylose content and altered paste properties of milled rice flour. Active digestion duration of cooked milled rice was 26% shorter and the glucose production rate from starch digestion was 33% faster in JLY1468 compared with LYPJ. Texture and starch digestion properties of cooked milled rice as a factor of temperature during the grain-filling period were different between LYPJ and JLY1468 due to differing amylose contents and gel consistencies of milled rice flour in response to temperature. This study highlights that attention should be paid to potential health risks associated with the development of high-quality hybrid rice cultivars with soft texture.

Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour.

This study evaluated the effect of endogenous lipids and proteins on the antioxidants, starch digestibility, and pasting properties of sorghum (Sorghum bicolor) flour (SF). Endogenous lipids and/or proteins were removed from different portions of SF to obtain defatted (DF), deproteinized (DP), and defatted and deproteinized (DF-DP) flours. Bioactive constituents (total phenolics, tannins, flavonoids, saponins, and anthocyanins), antioxidant activities [2,2-Azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) radical cation (ABTS*+) and 2, 2-Diphenyl-2-picrylhydrazyl radical (DPPH*) scavenging activities, reducing power, and Fe2+ chelating capacity], starch, amylose, starch hydrolysis index (HI), estimated glycemic index (eGI), and pasting properties of treated and control (untreated) flours were determined. The control flour (SF) had significantly higher (p < 0.05) levels of all the bioactive constituents and antioxidant activity tested than the DF, DP, and DF-DP flours, while the DF-DP flour had the least levels of bioactive constituents and antioxidant activity. In contrast, the starch, amylose, HI, and eGI were consistently in the order of DF-DP > DF > DP > control flour (p < 0.05). The control flour had the highest (p < 0.05) peak viscosity, and the least peak time and pasting temperature, while the DF flour had the highest final viscosity. Therefore, endogenous lipids and proteins contribute to the antioxidant, starch digestibility, and pasting properties of sorghum flour.

Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

Abstract Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.

Physicochemical properties and structure of starches of foxnut ( Euryale ferox Salisb.) from India and its application

The physicochemical characteristics in terms of composition, pasting properties, in vitro starch digestibility, morphology, XRD, FT-IR, and functional properties of starch, isolated from the kernels of Euryale ferox seed cultivated in Northeastern Region of India were studied and utilized them in formulation of bread. E. ferox kernel starch (EFKS) exhibited an A-type diffraction pattern and granule sizes ranged from 1 to 3 μm in diameter and were polyhedral shape. EFKS exhibited high pasting temperature indicating its potential to incorporate in products requiring higher temperature to cook, such as baked items like bread. The effects of replacing refined wheat flour with native EFKS (5%–50% db) on bread quality attributes were investigated, and sensory results suggested that bread with 20% EFKS incorporation was acceptable, but bread with higher concentrations of EFKS produced smaller loaf volumes. Results evidenced that EFKS is a novel starch source and has an immense potential in both food and non-food industries. Novelty impact statement Results of the study have the credential evidence to corroborate that the Euryale ferox kernel starch (EFKS) has strong potential applications in food industries. The study also clearly revealed that EFKS can replace up to 20% of wheat flour for bread making with acceptable sensory attributes. The EFKS is comparable to popularly acceptable commercial starch-like rice and has potential for enormous food and non-food applications and can be a money spinner for entrepreneurs.