Table 1.
Total starch, resistant starch and digestible starch of brown rice flour (% w/w dry weight) after cooking and stored at refrigerated temp
| Parameters | Njavara | Jyothi | IR 64 |
|---|---|---|---|
| Total starch | |||
| Native | 79.56 ± 0.28 a | 80.67 ± 2.52 a | 84.30 ± 1.29 a |
| 0 h | 85.58 ± 3.84 b | 84.69 ± 0.60 b | 88.89 ± 0.43 a |
| 24 h | 85.50 ± 3.29 a,b | 86.62 ± 0.40 b | 89.34 ± 0.65 a |
| 48 h | 85.24 ± 2.67 b | 86.33 ± 0.27 b | 89.30 ± 0.64 a |
| Resistant starch | |||
| Native | 0.80 ± 0.06 b | 0.83 ± 0.01 a | 0.68 ± 0.08 c |
| 0 h | 0.80 ± 0.02 a | 0.83 ± 0.01 a | 0.64 ± 0.04 b |
| 24 h | 0.94 ± 0.15 a,b | 0.98 ± 0.17 a | 0.68 ± 0.02 b |
| 48 h | 1.05 ± 0.03 a | 1.10 ± 0.27 a | 0.71 ± 0.05 b |
| Digestible starch | |||
| Native | 79.16 ± 0.42 a | 80. 67 ± 1.78 a | 83.96 ± 0.83 a |
| 0 h | 84.78 ± 2.70 b | 83.86 ± 0.42 b | 88.24 ± 0.35 a |
| 24 h | 84.05 ± 2.48 b | 85.64 ± 0.11 b | 88.66 ± 0.45 a |
| 48 h | 84.19 ± 1.86 b | 85.23 ± 0.08 b | 88.60 ± 0.50 a |
Values within the same row with different superscripts are significantly different (p < 0.05) (n = 3)