Thus, ADM seems to also be suitable for making comparisons among processed rice products which undergo cooking processes and also reflects the actual digestibility in the human body. Based on the results of comparison testing among various rice cultivars, RS content was shown to decrease after cooking processes, although it did not di#er among milled rice samples of di#erent cultivars as measured by the RS-kit method and ADM. The RS of processed rice products prepared from high amylose rice remained higher compared with that from low amylose rice. These findings indicate that RS content can be adjusted through conditions of heating and cooking, because RS di#ers with di#erent processing methods.
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