Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 21, Issue 1, Pages 2632-2645Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2018.1545789
Keywords
Glycemic index; rice flour; scanning electron microscopy; X-ray diffractometry; in vitro digestibility
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Low glycemic index (GI) rice flour was prepared through enzymatic hydrolysis. Slowly digestible and resistant starch contents increased significantly (p0.05) by 195.82% and 204.03%, respectively, while as total, rapidly digestible and digestible starch contents decreased significantly (p0.05) by 55.40%, 51.67%, and 18.74%, respectively, after enzymatic hydrolysis. Glycemic load of low GI rice flour was significantly (p0.05) lower than untreated rice flour. The degradation temperature of low GI rice flour (275 degrees C) was lower compared to untreated rice flour (298 degrees C). Particle size distribution analysis indicated that both surface mean- D [3, 2] and volume mean diameter - D[4, 3] of low GI rice flour were higher than untreated rice flour. SEM results revealed numerous cracks in low GI rice flour whereas the surfaces of starch granules of untreated rice flour were smooth without scratches. Low GI rice flour presented A- and V-type polymorphs while as untreated rice flour showed only A-type crystallinity pattern.
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