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Effect of Rice Starch‐Lipid Complexes on In Vitro Digestibility, Complexing Index, and Viscosity
Author(s) -
Guraya Harmeet S.,
Kadan Ranjit S.,
Champagne Elaine T.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.5.561
Subject(s) - chemistry , amylopectin , food science , starch , amylose
Effects of nonwaxy (21% amylose, 79% amylopectin) and waxy (100% amylopectin) rice starch‐lipid complexes on the rate of in vitro digestibility were determined. Long‐chain (≥C:18) saturated emulsifiers reduced digestibility more than short‐chain (