Resistant starch levels and in vitro starch digestibility of selected cooked Philippine brown and milled rices varying in apparent amylose content and glycemic index

Resistant starch levels and in vitro starch digestibility of selected cooked Philippine brown and milled rices varying in apparent amylose content and glycemic index

Resistant starch (RS) content, starch digestibility, and hydrolysis index (HI) were analyzed in vitro for four selected Philippine rice varieties varying in apparent amylose content (AC) and glycemic index (GI), in cooked brown and milled rice forms. Starch digestibility curves were studied in relat...

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Bibliographic Details
Main Authors: Arvin Paul P. Tuaño, Eljezwyne Clomer G. Barcellano, Myrna S. Rodriguez
Format: Article
Language:English
Published: Elsevier 2021-07-01
Series:Food Chemistry: Molecular Sciences
Subjects:
Apparent amylose content
Brown rice
Glycemic index
In vitro starch digestibility
Hydrolysis index
Milled rice
Online Access:http://www.sciencedirect.com/science/article/pii/S2666566221000010

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http://www.sciencedirect.com/science/article/pii/S2666566221000010

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