Higher Resistant Starch Content Research Articles

Impact of microwave irradiation on chemically modified talipot starches: A characterization study on heterogeneous dual modifications

In this study, the effect of chemical modifications such as oxidation, esterification and crosslinking was investigated alone and in combination with microwave irradiation on a non-conventional starch with 76% starch yield acquired from the trunk of matured talipot palm. The single- and dual-modifications imparted significant changes in the morphological, crystalline, pasting and rheological properties and digestibility of talipot starch. Characteristic peaks were observed in single- and dual-oxidized, esterified and crosslinked starches indicating their respective functional groups. All modifications significantly decreased (p ≤ 0.05) the relative crystallinity (RC) of talipot starches except for crosslinking, and the least RC (11.33%) was observed in microwave irradiated esterified starch. Microwave irradiation prior to chemical modifications showed a significant impact in the swelling and solubility of talipot starches. The decreased setback viscosity and increased light transmittance in single- and dual-microwave irradiated talipot starches showed their lowered retrogradation tendency, suitable for frozen foods. The resistant starch (RS) content was majorly improved in all heterogeneously dual modified talipot starches by incorporating more functional groups owed to structural and crystalline destruction in starch granules upon microwave irradiation. The highest RS content (45.02%) was observed in microwave irradiated esterified uncooked talipot starch.

Partial characterization of aerogels made from chayotextle and potato starch

Starch aerogels were obtained from Chayotextle (Sechium edule) and potato (Solanum tuberosum) tubers. An hydrogel was formed by the gelatinization and gelling of a starch dispersion, subsequently, the exchange of water for acetone yields an acetogel, which is then subjected to a supercritical drying process with CO2 to obtain an aerogel. In the present work, we used an unconventional starch source, Chayotextle, and compared it with potato starch. A physicochemical and morphological analysis was carried out to evaluate the properties of the obtained aerogels (FTIR, SEM, % Moisture Content, Water Absorption Capacity, Resistant Starch Content, Oil Retention Capacity and Swelling). The results showed that a stirring speed of 800 RPM and 3 days of cooling allowed obtaining aerogels with a homogeneous porous structure. Changes in Moisture Content, solubility, Oil Retention Capacity, Water Retention Capacity and Swelling could be verified in the aerogels obtained. Chayotextle starch aerogels samples have a lower swelling factor and lower moisture absorption compared to potato starch aerogels. This can be used in certain strategic applications. The size of the granules of chayotextle starch allows for a higher content of resistant starch, which shows a greater tendency to retrograde than potato starch. Aerogels can be used for a variety of advanced food applications: from smart ingredients that control nutrient release to active compound delivery systems; from fat substitutes to new biodegradable and smart food packaging materials.

Dielectric barrier discharge plasma improved the fine structure, physicochemical properties and digestibility of α-amylase enzymatic wheat starch

Plasma is growingly used in the modification of starch granules as an emerging non-thermal technology. The study was aimed to investigate the improving role that the plasma process plays in the structure, physicochemical and functional properties of enzymatic starch. Therefore, this work modified wheat starch by α-amylase (20, 40 and 60 U/mL), assisted by post-processing plasma technology for different durations (2, 6 and 10 min). When the plasma and α-amylase were applied to wheat starch, respectively, the molecular weight, amylopectin side chains, crystallinity, R1047/1022 value, swelling power and pasting viscosity decreased significantly. In contrast, the gelatinization temperatures, enthalpy and resistant starch (RS) enhanced particularly compared with the native starch. Notably, enzymatic starch assisted by plasma post-treatment exhibited more severe surface damage and lower crystallinity, short-range order, more linear short chains, and higher RS content than single modified starch. Furthermore, the principal components analysis indicated that the physicochemical characteristics of starch were highly connected with the change of the molecular structure. Thus, the α-amylase hydrolysis combined with the plasma process exhibited a remarkable ability to modify starch with new characteristics and can be used to produce food with low digestibility.

Germinated chickpea-maize extrudates with high protein content and reduced starch digestibility.

The objective of this study was to produce maize extrudates supplemented with germinated chickpea flour to increase the contents of resistant starch (RS) and protein. Six extrudates were formulated using maize grits (ME), germinated chickpea flour (GCE) and different blends of maize and 10%, 20%, 30%, or 40% of germinated chickpea flour (MGCE-10, MGCE-20, MGCE-30, or MGCE-40). Increase of RS was observed in the defatted samples due to germinated chickpea flour addition. In the nondefatted samples, the highest content of RS was observed in GCE followed by ME and the different MGCE. Interaction between fat, starch, and protein by improved intramolecular association was assessed by Fourier transform- infrared spectroscopy (FTIR). Amylose-lipid complexes in nondefatted samples increased the content of RS in comparison to defatted samples. The highest expansion index was obtained in MGCE-30 and MGCE-40. ME had the highest hardness and crispiness. Germinated chickpea flour increased the water absorption index (WAI), but reduced water solubility index (WSI) when it was combined with maize grits to produce extrudates. The in vitro protein digestibility (IVPD) was higher in the GCE and MGCE with more than 20% of germinated chickpea flour compared to ME. MGCE-20 and MGCE-30 showed the highest acceptability of the supplemented extrudates with 50% more protein than ME, a similar IVPD to that of GCE, and good functional characteristics. PRACTICAL APPLICATION: Combining maize and germinated chickpea flour is a good strategy to have a controlled digestibility of starch and increase the plant based protein content in healthier snacks.

Resistant‐Type Starch in Sorghum Foods—Factors Involved and Health Implications

AbstractSorghum grain has a higher content of resistant starch (RS) than other cereals and seems to be more slowly digestible. However, people consume foods where the grain has been processed by thermal and other treatments. This review addresses whether sorghum foods generally have unusually high levels of RS and slowly digestible starch (SDS), what intrinsic factors are responsible and how processing conditions affect RS and SDS, and the health‐related implications of sorghum food consumption. With non‐tannin type sorghums, if the endosperm structure is little disrupted during food processing, as with conventional wet cooking, then the food can exert positive health effects on glycemic response related to its high RS content. Thermally induced cross‐linking of the kafirin matrix proteins appears to be responsible for the low starch digestibility. However, when non‐tannin sorghum is processed using high‐shear technologies like extrusion cooking, the endosperm, and starch granule structure are disrupted, rendering the starch fully digestible. Regarding tannin‐type sorghums, the tannins have a strong inhibitory effect on starch digestibility, notably by binding with the starch, which can improve glycemic response and other health related parameters. Future research on RS in sorghum foods must focus on the mechanisms responsible and interactions between intrinsic‐ and processing‐related factors.

Changes in structural, physicochemical properties and digestibility of partial hydrolyzed and annealed maize starch

The objective of this study is to create modified starch with high RS content (especially heat resistant RS) through the combination of two techniques of restricted hydrolysis and annealing. Native maize starch was partially hydrolyzed in HCl solution at room temperature for 4, 14, 23, and 30h. Then, native starch (NC) and partially hydrolyzed starch (PAH) were annealed (ANN) at 50°C for 24h. The structural, physicochemical, and in vitro digestibility properties were measured. The apparent amylose content (AAC) was slightly increased at low hydrolysis level (HL) whilst decreased sharply at high HL. AAC was almost unchanged after annealing. Intrinsic viscosity, molecular weight and degree of polymerization decreased after PAH treatment whilst increased after ANN. The α-helix/amorphous ratio (AH/AMS) did not change much after PAH although it slightly increased after ANN. Relative crystallinity (DRC) increased slightly at low DH and decreased sharply at too high HL. Furthermore, ANN treatment increased DRC. The crystal pattern (A-type) did not change after PAH and ANN treatment. The gelatinization temperature of starch decreased after double modification. In terms of in vitro digestibility, the content of rapidly digested starch (RDS) increased but resistant starch (RS) significantly decreased after gelatinization pre-treatment. The content of resistant starch (RS) and boiling-stable resistant starch (bRS) increased sharply after PAH and ANN treatment. In particular, the highest bRS reached 24.2% under double treatment. While, the maximum bRS of PAH, ANN, and NC starches were 15.2%, 8.9%, and 4.2%, respectively. Actually, native starch contains poor properties and functions and is not suitable for industrial applications. In fact, the production of chemically modified starch with special technological features or high RS concentration is very interesting. In this study, the combination of the two processing techniques (PAH and ANN) significantly increased RS, especially bRS, which is capable of controlling blood glucose, body weight, and other benefits to human health.

Dynamic Resistant Starch Accumulation in Contrasting Wheat Genotypes Highlights the Lipid Metabolic Pathway Related to Resistant Starch Synthesis

Resistant starch (RS) shows several health benefits. Enhancing the RS content of wheat is of major commercial importance. However, knowledge regarding the RS synthesis mechanism in wheat remains limited. In this study, the dynamic accumulation of RS during the filling process in two wheat (Triticum aestivum L.) genotypes with contrasting RS contents (H242, high RS content; H189, low RS content) were investigated. The results demonstrate that beyond 25 days after pollination (DAP), the RS content of H189 was relatively stable, but that of H242 continued to increase. Secondary accumulation was observed in the high-RS-content wheat genotype. A comparative transcriptome analysis between H242 and H189 at 20 DAP and 35 DAP showed that the differentially expressed genes were mainly involved in glycerolipid metabolism, glycerophospholipid metabolism and glucuronate interconversions. Furthermore, weighted gene coexpression network analysis suggested that lipid metabolic pathways such as the glycerophospholipid metabolism pathway might be involved in RS synthesis, and lipid-related genes upregulated beyond 25 DAP resulted in RS secondary accumulation. This work provides insight into the characteristics and mechanisms of RS synthesis.

Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.)

Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects. Banana flours prepared from five Tanzania banana varieties (Mzuzu, Malindi, Mshale, Bukoba, and Moshi) were compared for the proximate composition, structure, physicochemical properties, antioxidant activities, and in vitro digestibility properties. The total starch content of banana flours was 58.01%–68.74%, and the amylose content was 16.67%–23.11%. All the samples exhibited B-type crystals. Bukoba had the highest pasting temperature and peak viscosity, and Malindi had the lowest breakdown. The peak temperature (Tp) and the enthalpy change (ΔH) of samples differed from 65.99 °C to 67.25 °C and from 7.98 to 12.59 J/g, respectively. The total polyphenol content and total flavonoid content in banana flour were positively correlated with DPPH and FRAP values, respectively. Bukoba and Moshi presented the stronger antioxidant activities among the varieties. Banana flours with the high resistant starch (RS) content (89.20%–90.86% of total starch) were highly resistant to enzyme digestion. Banana flour can be considered as a potential source of bioactive components. The varying physicochemical properties of banana flours from different varieties could broaden their application as formulations in food and nonfood industries and promote the rational utilization of banana resources of Tanzania.

Modified AOAC method for indirect measurement of resistant starch and its application in development of new food materials

Resistant starch (RS) is the starch that is not digested by enzymes in the body and is highly valuable in food. RS functions similar to dietary fiber and is being studied actively as a raw material for functional health foods. Various methods have been proposed for the quantification of RS including the Association of Official Analytical Chemists (AOAC) and Englyst methods. However, these methods remain to be optimized as their performance depends on the type and source of the RS being tested. In this study, we used a modified AOAC method to analyze the RS contents in different food materials. The RS contents was measured indirectly by both the existing and modified AOAC methods using glucose from the supernatant and not RS pellets. In addition, we evaluated the modified method using soybean samples dried in hot air. The modified AOAC and thiobarbituric acid reactive substance assays indicated that the soybean samples had a high RS content and showed a low degree of lipid peroxidation. Based on these results, the modified AOAC method can be considered a simple and accurate method for analyzing food materials with high RS contents.

The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice

The temperature of the soaking of paddy in a solution of chromium and magnesium, as well as cinnamon extract affects the hydration of the paddy, the adsorption of chromium and magnesium, and the taste of parboiled rice. The purpose of this study was to produce parboiled rice which is favoured by panellists, has a low glycemic index (GI) and has a high content of resistant starch (RS), Cr and Mg. This research was carried out using a completely randomized design with two treatment factors, namely the paddy soaking temperatures (60, 65 and 70°C) and the soaking concentrations of cinnamon extract (0, 5, 10 and 15%). The paddy was soaked for 2.5 h, boiled with temperature of 100°C for 20 min, cooled at a temperature of 0°C for 12 h, dried at 50°C and undergone the process of hulling. The results showed that the paddy soaking temperature and the soaking concentrations of cinnamon extract influenced the levels of RS, fortificants, GI and the panellists’ preference of the parboiled rice produced. The preferred rice was produced with soaking temperature of 65°C and cinnamon extract of 10%. As the rice had a GI of 30.62, it is suitable for diabetics.

A new horizon for structural modifications and comprehensive applications of Colocasia esculenta (L.) Schott

Colocasia esculenta (L.) Schott (Taro), a well-known member of Araceae family, is mostly produced in developing countries by small-scale farmers. People have been using it as a staple food for over 9000 years. It is amongst the second most cultivated crops grown in tropical and sub-tropical zones. Taro is known for its corms, tubers and fibrous roots which contain a huge amount of micro- and macronutrients. Carbohydrate content present in Taro keeps on varying depending upon the different locations for its cultivation but remain unaffected by their corm size. Chemical analysis shows that Taro contains 70–80% starch content. In Taro starch content is more than that of sweet potato and cassava starch.Taro root contains a special type of starch basically known as resistant starch. High content of resistant starch explores its wide variety of applications in food industry as an emulsifier, binding agent and in pharmaceutical industry as a tablet-disintegrating agent. Recent work also anticipates anti-inflammatory, anti-metastatic and anti-oxidative properties due to the presence of active ingredients. Further investigations revealed that not only the polysaccharides present in Taro are important but the non-polysaccharide contents are also of significance and can be utilized for various applications. The present paper acknowledges the various techniques implemented for the structural modifications of Taro to infix the smart and novel properties.

Development of fresh and dried noodle products with high resistant starch content from banana flour

The functional properties, resistant starch (RS), and glycemic index (GI) of fresh noodles substituted with banana flour (BF) were investigated. When the substitution with BF was increased from 0 to 40%, the viscoelastic properties increased, while tensile strength and elasticity decreased from 53.23 to 26.84 gf and 44.65 to 15.04 mm, respectively. GI was reduced from 77.05 to 62.62 while RS content increased from 5.56 to 23.31%. This is considered a very high RS content and the modified noodles are classified as intermediate GI food. Furthermore, the effects of xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC) individually at 1.0% and 1.5% levels on quality of dried noodles substituted with 30% BF (DBF30) were investigated. DBF30 with XG had the shortest rehydration time (6.5 min), while DBF30 with CMC had the slowest rehydration (8.5 min). The added hydrocolloids increased rehydration and decreased the cooking loss of DBF30, also increasing tensile strength and elasticity of DBF30. Furthermore, the hydrocolloids increased RS content and reduced GI of DBF30. The results reveal that adding BF and hydrocolloids to noodle products provides high nutritional quality with enhanced quality characteristics.

Retaining a large amount of resistant starch in cooked potato through microwave heating after freeze-drying

Resistant starch (RS) is beneficial for humans, especially for the diabetes. Raw potato had a great deal of RS, while most of which become digestible after gelatinization. Thus, few RS will be retained in potatoes after regular cooking. To preserve RS in cooked potatoes as much as possible, microwave heating before (MFD) and after freeze-drying (FDM) were conducted with three different potatoes. After MFD, the RS content in potatoes was lower than 7% and the RDS content was higher than 45% for three potatoes. However, RS in potatoes treated with FDM was still as high as 40%, similar to that in the raw potatoes. Meantime, FDM caused less browning, produced a certain level of pyrazines, benzeneacetaldehyde and other flavor compounds, endowing cooked potatoes special baked flavor. Freeze-drying before microwave heating is a valuable way to reserve RS in cooked potatoes, which could also be used to reserve high RS content in crisp, chips, and other processed potatoes.

Physicochemical and nutritional properties of starches from nine Canadian‐grown peas compared with six commercial starches

AbstractThe physicochemical properties and nutritional fractions of the starches isolated from nine Canadian‐grown peas, including marrowfat, green, and yellow pea types, were studied and compared with six commercial starches, to explore the unique properties of these pea starches. These nine pea starches were found to have high apparent amylose content (marrowfat peas, 51.3%–51.6%; yellow peas, 50.6%–53.8%; and green peas, 49.9%–54.2%) and a higher tendency than most commercial starches to retrograde. Although their physicochemical properties were not drastically different, a green pea variety, Limerick, stood out for its significantly high apparent amylose content (54.2%) and also the highest resistant starch (RS) content after cooking (29.5%), the latter even comparable with a commercial high amylose corn starch (29.8%). Principal component analysis indicated that amylose content, amylose leaching, and Rapid Visco Analyzer (RVA) parameters at the cooling stage are significantly positively correlated to the starch nutritional fractions of cooked samples. Cluster analysis showed a clear pattern that the RS content in cooked starches increased with the increasing amylose content in these starch samples. In general, these pea starches were rich in slowly digestible starch and high in RS after cooking (>16%). This study highlighted the unique properties of these pea starches, including their high amylose content, and ease of gelatinization yet strong tendency toward retrogradation, which resulted in superior final pasting viscosity and high RS content; thus, these pea starches could be the best alternative to commercial high amylose starches, to address the latter's deficiencies in pasting properties when applying in gel‐based low glycemic index (GI) foods.

Physicochemical properties and in vitro digestibility of starches from different Taiwanese banana cultivars

The physicochemical and digestive properties of starches from Taiwanese bananas (Musa AAA Cavendish; Pei Chiao, Tai Chiao No. 5, Tai Chiao No. 7, and Musa ABB; Kluai Namwa) were studied. Relationships between properties and banana cultivars were evaluated by principal component analysis (PCA). Results showed that the bananas had high starch (91.11 - 96.24%; dry basis), and low protein (0.16 - 0.31%), fat (not detected), and ash (0.25 - 0.35%) contents. Amylose contents, gelatinisation transition temperature, and gelatinisation enthalpy (ΔH) varied from 25.89 to 33.48%, 63.89 to 86.83°C, and 9.8 to 12.3 J/g, respectively. Banana starch pastes exhibited high peak viscosity (357.92 - 477.69 RVU), low breakdown viscosity (88.69 - 194.31 RVU), and low setback viscosity (37.67 - 147.08 RVU). Swelling power and solubility of all four banana cultivars rapidly increased at 75°C with highest swelling power (21.40 - 33.99 g water/g starch) and solubility (22.92 - 38.62%) values observed at 95°C. In vitro digestibility tests of raw banana starches showed 74.09 to 85.88% resistant starch (RS). Kluai Namwa had the highest RS content. After cooking, RS converted to rapidly digestible starch (RDS), and slowly digestible starch (SDS). RS and SDS remained in cooked bananas with lowest and highest combined values being observed in cooked Tai Chiao No. 5 and Kluai Namwa starch, respectively. Combined SDS and RS of the four studied banana cultivars ranged from 24.53 to 46.94%. Relationships of various properties evaluated by PCA showed that the first two components described 88.2% of the total variance.

Metabolomic insights into the phytochemical profile of cooked pigmented rice varieties following in vitro gastrointestinal digestion

The untargeted metabolomic profile of five pigmented whole rice varieties, namely Ermes, Orange, Nerone, Venere, and Violet, was investigated. Samples were cooked to a comparable starch gelatinization level through an electric commercial rice cooker and in vitro digested to evaluate the fate of rice compounds during in vitro starch digestion. The untargeted metabolomics profiling depicted a broad phytochemical profile of rice grains, including phenolic compounds, terpenoids, and phytosterols, among others. Interestingly, the metabolomic profile showed distinctive shaping following cooking and in vitro digestion in a variety-dependent manner. Multivariate statistics revealed that glycosylated flavonoids and hydrolysis-products of tannins (such as 1,2-digalloyl-beta-D-glucopyranose) were the most discriminant compounds of the in vitro gastrointestinal digestion. The combination of cooking and simulated digestion was found to affect, in a matrix-driven manner, the profile of amino acids and lipids derivatives, together with sterols and terpenoids. Cooked Violet rice grains showed the lowest starch hydrolysis index (i.e., 58.2) and the highest resistant starch content (i.e., 4.8 g/100 g) compared to the other samples. Non-pigmented phenolic compounds could be included among discriminant compounds. After combining cooking and enzyme hydrolysis, Violet rice distinctively showed positive average LogFC values for flavonoids and phenolic acids. Overall, water-soluble anthocyanins were the most retained class of polyphenols following the cooking process, with peonidin 3-(6”-acetyl-glucoside) showing the highest discriminant potential (VIP score = 1.64).

Resistant Starch Consumption Effects on Glycemic Control and Glycemic Variability in Patients with Type 2 Diabetes: A Randomized Crossover Study.

We previously observed beneficial effects of native banana starch (NBS) with a high resistant starch (RS) content on glycemic response in lean and obese participants. Here, we aimed to determine the effects of NBS and high-amylose maize starch (HMS) on glycemic control (GC) and glycemic variability (GV) in patients with type 2 diabetes (T2D) when treatments were matched for digestible starch content. In a randomized, crossover study, continuous glucose monitoring (CGM) was performed in 17 participants (aged 28–65 years, BMI ≥ 25 kg/m2, both genders) consuming HMS, NBS, or digestible maize starch (DMS) for 4 days. HMS and NBS induced an increase in 24 h mean blood glucose during days 2 to 4 (p < 0.05). CONGA, GRADE, and J-index values were higher in HMS compared with DMS only at day 4 (p < 0.05). Yet, NBS intake provoked a reduction in fasting glycemia changes from baseline compared with DMS (p = 0.0074). In conclusion, under the experimental conditions, RS from two sources did not improve GC or GV. Future longer studies are needed to determine whether these findings were affected by a different baseline microbiota or other environmental factors.

The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study

SummaryThe growing demand for functional foods with a high resistant starch content (per cent RS) could be met by annealing starch modification. Through a meta‐analysis, this study sought to shed light on the effect of annealing on the resistant starch content of various crop types. Twenty‐one studies published between 2000 and 2020 were selected and eighty data points were extracted to be analysed using meta‐essential tools. Hedge’s d Standardised Mean Difference (SMD) was designated for the effect size approach. Resistant starch content was influenced by the botanical origin of the carbohydrate source and the annealing parameters such as moisture content, incubation time and temperature. According to a meta‐analysis of the data collected, the most significant increase in per cent RS is perceived on cereal (SMD: 7.58; 95% CI: 2.88–12.29; P = 0.001). Further analysis revealed that normal wheat had the highest significant per cent RS increase (SMD: 41.56; 95% CI: 19.52–63.61; P = 0.001). Annealing parameters resulted in significant %RS increase were moisture content of 80%, incubation time of 24 h and incubation temperature of 50–54 °C. These results were expected to provide data to optimise per cent RS increase through annealing efficiently.

Effect of Cross-Linking Modification on Structural and Film-Forming Characteristics of Pearl Millet (Pennisetum glaucum L.) Starch

Pearl millet starch was modified using epichlorohydrin (EPI) at different concentrations (0.1%; 0.3%; 0.5%; and 0.8%) and evaluated for physicochemical, rheological, in vitro digestibility, and film-forming characteristics. The degree of cross-linking was observed at higher levels (0.5% and 0.8%) of EPI. Upon cross-linking, breakdown and setback viscosity reduced whereas pasting temperature was increased. Storage modulus (G′) and loss modulus (G″) value of cross-linked (CL) starches ranged between 2877 to 5744 Pa and 168 to 237 Pa, respectively, during the frequency sweep test. A drastic decrease was observed for steady shear (yield stress and consistency index) characteristics of CL starches. Resistant starch (RS) content was increased after starch modification, which imparts its nutritional values and starch modified at 0.8% had the highest RS content. Modifications of starch at different levels had significant effects on the moisture, opacity, solubility and mechanical properties of films. Outcomes of this study will be helpful to understand the properties of native and CL starches for their potential applications in preparation of edible films.

Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks

Modified rice flour (MRF) with higher resistant starch content was explored to produce resistant starch, enriched extruded snacks. Effects of feed moisture (10%–35%), temperature (130–180°C), and screw speed (150–200 rpm) on specific mechanical energy input (SME), expansion ratio (ER), breaking strength (BS), L*, a*, and b* values, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL), and sensory evaluation of extrudates were investigated. Moreover, independent variables influenced both machine and product responses significantly (p < .05). Design expert predicted feed moisture of 26.90%, temperature of 130°C, and screw speed of 193 rpm as desirable conditions for the development of MRF extrudates. pGI decreased from 75.83 in control to 68.41 in the developed MRF extrudates. Novelty statement Resistant starch content increased from 4.12% in native rice flour (NRF) extrudates to 7.16% in MRF extrudates. Predicted glycemic response decreased from 75.83 in NRF extrudates to 68.41 in MRF extrudates. Moisture content of 26.90%, screw speed of 193 rpm, and temperature of 130°C were predicted as optimum extrusion cooking conditions. Using pregelatinized rice flour in the preparation of extrudates proved to be a novel way to decrease the glycemic index and glycemic load of rice-based snacks.