Formation and in vitro starch digestibility of amylose-lipid complex using cooked rice starch and an emulsified formulation

This study aimed to investigate amylose-lipid complex (ALC) formation and starch digestibility in cooked rice starches (CRSs) with the addition of 0, 5, and 10 % emulsified formulation (EMF). The addition of EMF did not affect the content of non-starch lipids but tended to increase the content of total lipids and starch lipids. The absorption rate of 995 cm −1 /1022 cm −1 of CRSs increased with the addition of EMF, while that of 1047 cm −1 /1022 cm −1 remained unchanged regardless of the addition of EMF. Compared to CRSs without EMF, CRSs with EMF were observed as thin, rounded, and amorphous with depressions. The addition of more than 5 % EMF decreased the rapidly digestible starch content, the equilibrium concentration of starch hydrolysis, and the estimated glycemic index of CRSs; increased the resistant starch content and particle size; and did not change the apparent viscosity.