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Article Abstract
This study aimed to investigate amylose-lipid complex (ALC) formation and starch digestibility in cooked rice starches (CRSs) with the addition of 0, 5, and 10 % emulsified formulation (EMF). The addition of EMF did not affect the content of non-starch lipids but tended to increase the content of total lipids and starch lipids. The absorption rate of 995 cm/1022 cm of CRSs increased with the addition of EMF, while that of 1047 cm/1022 cm remained unchanged regardless of the addition of EMF. Compared to CRSs without EMF, CRSs with EMF were observed as thin, rounded, and amorphous with depressions. The addition of more than 5 % EMF decreased the rapidly digestible starch content, the equilibrium concentration of starch hydrolysis, and the estimated glycemic index of CRSs; increased the resistant starch content and particle size; and did not change the apparent viscosity.
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| http://dx.doi.org/10.1016/j.foodchem.2024.142701 | DOI Listing |
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