Main controllers for improving the resistant starch content in cooked white rice

White rice is the staple food for more than half of the world's population, but it has a high glycemic index and minor resistant starch (RS) content. The consumption of cooked white rice has thus been associated with the global epidemic of chronic diseases such as type 2 diabetes. RS is beneficial for human health in many aspects such as antidiabetic function. However, the development of cooked white rice with high RS content is challenging, due to the high starch gelatinization degree. In this review, main factors affecting RS content of cooked white rice were critically evaluated, with the aim to help food industry develop strategy to increase the RS content in cooked white rice. It was shown that RS content can be manipulated by starch genetic and structural modifications. Starch hierarchical structures, protein compositions and physical barriers, lipid compositions and amylose-lipid complex, cell wall architecture and compositions can all affect the RS content. Additionally, storage and ageing, degree of milling, cooking and cooling conditions, food additives, chemical and enzymatic modifications and physical modifications are other critical factors. Considering the popularity of white rice around the world, this review contains information that could generally improve human health by turning cooked white rice into a healthier food with high RS content.

Automated summary

The review evaluates the main factors affecting the resistant starch content of cooked white rice, aiming to assist the food industry in developing strategies to increase the resistant starch content.