Resistant starch levels and in vitro starch digestibility of selected cooked Philippine brown and milled rices varying in apparent amylose content and glycemic index

Abstract

Resistant starch (RS) content, starch digestibility, and hydrolysis index (HI) were analyzed <i>in vitro</i> for four selected Philippine rice varieties varying in apparent amylose content (AC) and glycemic index (GI), in cooked brown and milled rice forms. Starch digestibility curves were studied in relation to AC and reported GI values. Brown and milled rices of Improved <i>Malagkit Sungsong</i> 2 (IMS2), NSIC Rc160, IR64, and PSB Rc10 were cooked on separate beakers placed in automatic electric rice cookers and based on pre-determined water:rice ratios. RS levels of cooked milled rices ranged from 0.15 to 0.99% (mean = 0.45%). Their corresponding cooked brown rices had RS contents ranging from 0.24 to 1.61% (mean = 1.05%), with PSB Rc10 having the highest levels in both forms. HI ranged from 59.3 to 102.2%, with the highest noted for the waxy rice, IMS2, while corresponding brown rices had significantly lower HI spanning 49.2-66.9%. Previously reported GI values of these varieties were positively correlated with HI and estimated GI in this study. RS and non-resistant starch levels, and HI were highly correlated with AC. <i>In vitro</i> starch digestibility studies, as related to AC and GI, may be useful in screening for rice grain and nutritional properties aimed at developing new varieties with desirable quality and enhanced nutritional and functional properties.