| Institution: | 1. Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Muang, Phitsanulok 65000, Thailand;2. Faculty of Science, Autonomous University of Madrid, 28049 Madrid, Spain;1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;2. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;1. Department of Food Science and Technology, Federal University of Technology Minna, Nigeria;2. National Cereals Research Institute (NCRI), Badeggi, Bida, Niger State, Nigeria;1. Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing, 210095, PR China;2. Department of Chemical and Biological Engineering, Monash University, Clayton, VIC, 3800, Australia |
| Abstract: | Amylose and resistant starch (RS) content in rice flour were manipulated. The experiment was conducted using a full factorial design. Rice flour with average amylose content of 20 and RS content of 0.5 g/100 g dry sample was fortified with pure amylose from potato and high RS modified starch to reach the final amylose content of 30, 40 and 50 and RS content of 2, 4 and 6 g/100 g dry sample. The fortified rice flours were examined for their gelatinisation properties, in-vitro enzymatic starch digestion and gel textural properties. It was found that amylose and RS significantly affect all the fortified rice flour properties (p < 0.05). High amylose and RS improved starch digestion properties, reducing the rate of starch digestion and lowering the glycaemic index (GI) values. Amylose had a more pronounced effect on the fortified rice starch properties than RS. In this study, the fortified rice flour which contained amylose and RS of approximately 74 and 9 g/100 g dry sample respectively was used to produce rice noodles. The noodles exhibited low GI values (GI < 55). However, amylose and RS affected the textures of rice noodles providing low tensile strength and break distance (extensibility). |
