Abstract:SummaryIn vitro starch digestibility, chemical, pasting, and gelatinisation properties of 10 uncooked pigmented and non‐pigmented Thai white rice were studied. Differing in amylose and starch contents, the samples were also significantly (P ≤ 0.05) different in pasting and gelatinisation properties, maximum digestible starch (40–53 g/100 g dry starch), and rate of starch digestion (0.028–0.054 min−1). The starch digestograms were adequately described (r2 > 0.63; P ≤ 0.001) by objective logarithm of slope (S… Show more
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