Figure 1.

Complexing index (CI), rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) of rice starch–phenolic complexes. Different phenolic compounds—gallic acid (G), sinapic acid (S), and crude Mon-pu (Glochidion wallichianum Muell Arg) (MP) extract—were complexed with hydrothermally pre-gelatinized rice starch prepared using distilled water (Water) or plasma-activated water (PAW) without (−US) and with (+US) the aid of ultrasonication. The native starch (Native) was used to compare. Bars represent the standard deviations from triplicate determinations. Different letters on the bars indicate the significant differences (p < 0.05).