Development of Method to Enhance Resistant Starch Content in Rice Flour

摘要

Rice is the main crop of Thailand, but the utilization and the value of the rice flour is limited. The digestibility of rice flour is high due to its low resistant starch (RS) content. The functions of the RS are similar to the dietary fibers. Many public health authorities and food organizations recognize RS as a beneficial carbohydrate. High and low amylose Thai rice flours (KC and ML, respectively) were used in this work, to increase the RS content in the flour. Pullalanase debranching followed by heat-moisture treatment (HMT) altered the pasting properties, which increased the shear stability to the flours. The gelatinization temperature determined by DSC was increased and the more retrogradation occurred in treated flour compared to the native flour.