Relationship between starch digestibility and physicochemical properties of aged rice grain

The purpose of this study was to investigate the relationship between starch digestibility and physicochemical properties aged rice grains. Fresh (FR), (AR), accelerated (AAR) grains were prepared used as samples. Freshness evaluations pH L* based on lipid deterioration showed that polished AR AAR degraded Crude protein apparent amylose contents molecular weight profiles proteins did not differ rice. Although there no significant difference in surface firmness cooked grains, had significantly lower adhesiveness adhesion than FR Microscopic observations intracellular disruption aleurone layer tended increase order > No differences found equilibrium concentration hydrolysis (111.69–112.82%), kinetic constant (k) (7.57 × 10−3–8.61 10−3 min−1), estimated glycemic index (eGI) (88.78–93.27) However, k eGI linear correlations with L*, respectively. These results revealed changes tissue structure due aging affected deterioration, correlating