| dc.description.abstract | The objective of this study is to investigate the impact on the changes in physicochemical
properties as well as the formation of the resistant starch of red rice starch under
germination process followed by heat-moisture treatment. Microstructure,
physicochemical properties, and digestibility of starches isolated from five samples with
different in period of germination (6, 12, 18, 24 hours) combined with heat-moisture at
100oC for 6 hours (Control, HMT06, HMT12, HMT18, and HMT24) were investigated.
The five isolated starch samples were high purity starches with the application of starch
isolation by soaking with 0.2% NaOH. The X-ray diffraction of crystallinity of all
samples showed the A-type with the peak at around 17, 18, and 23o, 2θ. HMT reduced
the swelling power from, and viscosities to compare with native starch, whereas the
pasting temperatures, and solubility of treated red rice starch was higher than the native
one. Furthermore, after germinate a period of time, the swelling power tend to be increase
which is inversed proportionally to solubility, and viscosity. The percentage of SDS and
RS tended to increase after HMT but decreased by the expansion of germination period.
The RS of the native and HMT starch increased from 14.72% to 30.39%, respectively,
whereas the percentage of SDS was indicated to have no change during germination.
Germination and HMT were the low-cost, environmental friendly methods that physically
modified the flour and starch to lower the digestibility, deceases blood sugar level export
due to its high dietary fiber and RS amount. | en_US |
