. 2022 Nov 15;9:1038708. doi: 10.3389/fnut.2022.1038708

TABLE 3.

Starch digestion characteristic parameters of raw rice and rice cooked under different heating modes.

Mode	Position	C_∞ (%)	k × 10^–2 (min^–1)	RDS content (%)	SDS content (%)	RS content (%)
Mode 1	CU	66.36 ± 1.22^a	1.80 ± 0.14^a	38.93 ± 2.27^a	44.67 ± 4.09^a	16.40 ± 3.28^a
	PU	66.16 ± 1.92^a	1.75 ± 0.04^a	40.59 ± 1.49^a	42.39 ± 2.84^a	17.02 ± 3.81^a
	CL	65.32 ± 3.95^a	1.64 ± 0.07^ab	39.81 ± 1.62^a	43.48 ± 1.85^a	16.72 ± 2.66^a
	PL	65.17 ± 3.33^a	1.86 ± 0.03^a	43.06 ± 3.70^a	42.02 ± 2.63^a	14.92 ± 4.16^a
Mode 2	CU	68.90 ± 4.57^a	1.78 ± 0.05^a	42.33 ± 2.92^a	45.95 ± 3.85^a	11.72 ± 6.13^a
	PU	67.19 ± 3.16^a	1.67 ± 0.12^ab	38.99 ± 4.61^a	45.52 ± 3.33^a	15.48 ± 5.39^a
	CL	65.38 ± 3.15^a	1.73 ± 0.08^a	39.83 ± 3.21^a	42.53 ± 2.91^a	17.63 ± 5.19^a
	PL	66.37 ± 2.55^a	1.68 ± 0.12^ab	38.71 ± 2.87^a	44.93 ± 1.44^a	16.36 ± 3.70^a
Mode 3	CU	64.52 ± 3.27^a	1.62 ± 0.00^ab	36.99 ± 4.34^a	45.66 ± 1.20^a	17.34 ± 5.07^a
	PU	66.17 ± 3.16^a	1.81 ± 0.04^a	38.48 ± 5.48^a	45.78 ± 0.47^a	15.73 ± 5.86^a
	CL	63.70 ± 2.98^a	1.74 ± 0.09^a	38.82 ± 4.15^a	44.29 ± 1.87^a	16.89 ± 4.68^a
	PL	66.92 ± 2.96^a	1.72 ± 0.19^a	38.21 ± 5.13^a	47.11 ± 1.87^a	14.68 ± 5.88^a
Untreated rice	/	38.66 ± 1.37^b	1.41 ± 0.03^b	13.81 ± 2.53^b	28.54 ± 0.66^b	57.65 ± 3.01^b

The values in the table are the mean ± standard deviation and different lower-case letters in the same column represent significant differences (p < 0.05). C_∞, the equilibrium hydrolysis rate of starch; k, the kinetic constant; RDS, rapidly digestible starch; SDS, slowly digestible starch; and RS, resistant starch.