Table 5.

Digestibility parameters of rice cakes made with white rice, brown rice, and heat-moisture treated brown rice flours

Jeolpyeon	RDS (%)	SDS (%)	RS (%)
J-WR	65.3 ± 0.5a	24.1 ± 3.9a	10.6 ± 3.5d
J-BR	63.6 ± 4.2ab	23.0 ± 1.1a	13.4 ± 2.8cd
J-HMT1	61.0 ± 0.6ab	22.9 ± 5.0a	16.1 ± 3.3bc
J-HMT2	56.3 ± 3.7bc	27.2 ± 2.3a	16.5 ± 0.4bc
J-HMT3	51.1 ± 3.0c	26.4 ± 0.9a	22.5 ± 0.2a

J-WR, Jeolpyeon made with white rice flour; J-BR, Jeolpyeon made with brown rice flour; J-HMT1, Jeolpyeon made with BR flour heated at 100 °C for 1 h and cooled at 4 °C for 1 h; J-HMT2, Jeolpyeon made with BR flour heated at 100 °C for 2 h, cooled at 4 °C for 2 h; J-HMT3, Jeolpyeon made with 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)