Work

Formation and in Vitro Starch Digestibility of Amylose-Lipid Complex Using Cooked Rice Starch and an Emulsified Formulation

Year: 2024

Type: article

Abstract: This study aimed to investigate amylose-lipid complex (ALC) formation and starch digestibility in cooked rice starch (CRS) with the addition of 0, 5, and 10% emulsified formulation (EMF). The addition of EMF did not affect the content of non-starch lipids but tended to increase the content of total lipids and starch lipids. The absorption rate of 995 cm−1/1022 cm−1 of CRS increased with the addition of EMF, while that of 1047 cm−1/1022 cm−1 remained unchanged regardless of the addition of EMF. Compared to CRS without EMF, CRS with EMF was observed as thin, rounded, and amorphous with pores. The addition of more than 5% EMF decreased the rapidly digestible starch content, the equilibrium concentration of starch hydrolysis, and the estimated glycemic index of CRS; increased the resistant starch content and particle size; and did not change the apparent viscosity during in vitro starch digestion.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.142701