Factors affecting the starch digestibility of rice

This research will investigate the effect of industrial scale thermal processing on the starch digestibility of Australian medium and long grain rice varieties. The total starch, resistant starch and in vitro starch digestibility of processed samples will be measured. Textural, cooking and physicochemical properties of the samples will also determined by DSC, RVA and NMR spectroscopy measurements.

Project date

12 Oct 2018-30 Apr 2019

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Principal investigator

Michelle Toutounji

Research organisations

Charles Sturt University (CSU)

Project funded by

Multiple industries

AgriFutures Australia

AgriFutures Australia proudly focuses on building a rich future for Australian agriculture. We live and work in the regions and …

Multiple industries

Location
Australia
Organisation type
Research funding body

Industries

Cereal grains

Technology areas

Consumer health

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