In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis
T Amin, HR Naik, SZ Hussain, MA Mir… - International Journal of …, 2018 - Taylor & Francis
Low glycemic index (GI) rice flour was prepared through enzymatic hydrolysis. Slowly
digestible and resistant starch contents increased significantly (p≤ 0.05) by 195.82% and
204.03%, respectively, while as total, rapidly digestible and digestible starch contents
decreased significantly (p≤ 0.05) by 55.40%, 51.67%, and 18.74%, respectively, after
enzymatic hydrolysis. Glycemic load of low GI rice flour was significantly (p≤ 0.05) lower
than untreated rice flour. The degradation temperature of low GI rice flour (~ 275° C) was …
digestible and resistant starch contents increased significantly (p≤ 0.05) by 195.82% and
204.03%, respectively, while as total, rapidly digestible and digestible starch contents
decreased significantly (p≤ 0.05) by 55.40%, 51.67%, and 18.74%, respectively, after
enzymatic hydrolysis. Glycemic load of low GI rice flour was significantly (p≤ 0.05) lower
than untreated rice flour. The degradation temperature of low GI rice flour (~ 275° C) was …
In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis.
TA Tawheed Amin, HR Naik, SZ Hussain, MA Mir… - 2018 - cabidigitallibrary.org
Low glycemic index (GI) rice flour was prepared through enzymatic hydrolysis. Slowly
digestible and resistant starch contents increased significantly (p≤ 0.05) by 195.82% and
204.03%, respectively, while as total, rapidly digestible and digestible starch contents
decreased significantly (p≤ 0.05) by 55.40%, 51.67%, and 18.74%, respectively, after
enzymatic hydrolysis. Glycemic load of low GI rice flour was significantly (p≤ 0.05) lower
than untreated rice flour. The degradation temperature of low GI rice flour (∼ 275° C) was …
digestible and resistant starch contents increased significantly (p≤ 0.05) by 195.82% and
204.03%, respectively, while as total, rapidly digestible and digestible starch contents
decreased significantly (p≤ 0.05) by 55.40%, 51.67%, and 18.74%, respectively, after
enzymatic hydrolysis. Glycemic load of low GI rice flour was significantly (p≤ 0.05) lower
than untreated rice flour. The degradation temperature of low GI rice flour (∼ 275° C) was …
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