Effect of Cooling, and Freezing on the Digestibility of Debranched Rice Starch and Physical Properties of the Resulting Material
نویسندگان
چکیده
Intrinsic factors affecting the rate of starch digestion in foods are the physical form of food, shape and crystal structure of the starch granule, recrystallization and retrogradation, amylose-lipid complexes, native α-amylase inhibitors and non-starch polysaccharides [1]. For nutritional purposes, starch is classified into three types based on these intrinsic factors: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) [1]. Resistant starch can be further classified into four types: Type I RS (physically inaccessible starch)[1], Type II RS (resistant starch granules) [1], Type III RS (retrograded starch)[1] and Type IV RS (chemically/heat treated starch)[2].
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