In vitro digestibility and physicochemical properties of milled rice
Abstract
Rice is a staple diet as well as a major ingredient in many processed foods. The physicochemical and supra-molecular structure of eight rice varieties with amylose content from 9% to 19% were studied to elucidate the factors responsible for variation in enzymatic digestibility of raw and cooked rice. Parboiled rice had a digestion rate coefficient almost 4.5 times higher than the least digestible Low GI rice. The rate coefficient was found to be...
Paper Details
Title
In vitro digestibility and physicochemical properties of milled rice
Published Date
Apr 1, 2015
Journal
Volume
172
Pages
757 - 765
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