Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents

The aim of this study was to evaluate the effect of cooking temperature on the in vitro starch digestibility of four varieties of rice: Basmati, Calrose, Arborio and Bomba. Total starch, resistant starch and amylose contents were determined in raw and cooked samples. The in vitro kinetics of starch...

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Bibliographic Details

Published in:	Polish Journal of Food and Nutrition Sciences
Main Authors:	Guillén Sofía, Oria Rosa, Salvador María Luisa
Format:	Article
Language:	English
Published:	Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2018-12-01
Subjects:	glycemic response resistant starch rice slowly digestible starch
Online Access:	http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0001/pjfns-2018-0001.xml?format=INT