Table 2.
Digestibility parameters of native and cooked heat-moisture treated rice flours
| Rice flour | Native flour | Cooked flour | ||||
|---|---|---|---|---|---|---|
| RDS (%) | SDS (%) | RS (%) | RDS (%) | SDS (%) | RS (%) | |
| F-BR | 45.0 ± 0.6d | 42.5 ± 2.9a | 12.3 ± 2.5b | 88.5 ± 0.4a | 0.8 ± 0.6c | 10.7 ± 0.5c |
| F-HMT1 | 63.1 ± 1.6a | 25.0 ± 0.5d | 11.9 ± 2.0b | 81.7 ± 0.4b | 6.5 ± 1.6b | 11.7 ± 1.9bc |
| F-HMT2 | 55.2 ± 0.5b | 30.0 ± 2.6c | 14.8 ± 3.1ab | 76.6 ± 0.7c | 8.6 ± 1.5ab | 14.8 ± 2.1ab |
| F-HMT3 | 48.3 ± 2.2c | 33.9 ± 0.4b | 17.8 ± 1.9a | 73.2 ± 2.1d | 10.1 ± 0.2a | 16.7 ± 2.1a |
F-BR, brown rice flour; F-HMT1, BR flour heated at 100 °C for 1 h and cooled at 4 °C for 1 h; F-HMT2, BR flour heated at 100 °C for 2 h, cooled at 4 °C for 2 h; F-HMT3, BR flour heated at 110 °C for 2 h, cooled at 4 °C for 2 h
RDS, rapidly digestible starch; SDS, slowly digestible starch; RS, resistant starch
Values followed by the different superscripts in the same column are significantly different (p < 0.05)