Resistant starch content in different types of rice in response to a range of cooking and cooling conditions

J.C. Kim; B.P. Mullan; D.J. Hampson; J.R. Pluske

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Resistant starch content in different types of rice in response to a range of cooking and cooling conditions

Conference paper

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Resistant starch content in different types of rice in response to a range of cooking and cooling conditions

J.C. Kim, B.P. Mullan, D.J. Hampson and J.R. Pluske

Australasian Pig Science Association

Manipulating Pig Production X. Proceedings of the Tenth Biennial Conference of the Australasian Pig Science Association (APSA) (Christchurch, New Zealand, 27/11/2005–30/11/2005)

2005

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Abstract

This in vitro study was carried out to test changes in the RS content of rice types dit1ering in their amylose-to-amylopectin content following various processing and cooling combinations. The hypotheses tested were: 1) rice variety will influence the RS content; 2) extrusion cooking will decrease RS content and; 3) cooking and cooling will increase the RS content.

Details

Title: Resistant starch content in different types of rice in response to a range of cooking and cooling conditions
Authors/Creators: J.C. Kim (Author/Creator)
B.P. Mullan (Author/Creator)
D.J. Hampson (Author/Creator)
J.R. Pluske (Author/Creator)
Conference: Manipulating Pig Production X. Proceedings of the Tenth Biennial Conference of the Australasian Pig Science Association (APSA) (Christchurch, New Zealand, 27/11/2005–30/11/2005)
Publisher: Australasian Pig Science Association
Identifiers: 991005543394407891
Murdoch Affiliation: School of Veterinary and Biomedical Sciences
Language: English
Resource Type: Conference paper

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