Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

• Main Authors: Alhambra, Crisline Mae, de Guzman, Maria Krishna, Dhital, Sushil, Bonto, Aldrin P., Dizon, Erlinda I., Israel, Katherine Ann C., Hurtada, Wilma A., Butardo, Vito M., Sreenivasulu, Nese
• Format: text
• Published: Animo Repository 2019
• Subjects: Rice; Glucans; Digestion; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/3753; https://animorepository.dlsu.edu.ph/context/faculty_research/article/4755/type/native/viewcontent/j.jcs.2019.02.001
• Institution: De La Salle University

Understanding the structural factors related to the starch digestibility of cooked milled rice grains is important in mitigating the impact of diet-related diseases. In this study, changes in starch structure of rice during in vitro digestion and retrogradation is reported for 8 varieties of indica...