Preparation of Resistant Rice Starch and Processing Technology Optimization

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Resistant starch has been attracting increasing attention due to its health benefits. Rice, is composed of 80% starch and represents a potential resource for resistant starch production with low. Using rice starch as a raw material displayed no noticeable adverse effects on the taste and texture of applied food. This study aimed to produce an effective method for improving resistant rice starch. A commercial rice ground to prepare the rice starch, after which the protein is removed using NaOH. The autoclave‐cooling processing technology is optimized via single‐factor experiments and the Box‐Behnken response surface methodology design. The results indicated that the highest yield of resistant starch reached 9.78%, about 10 times the level in raw rice starch. The optimal conditions included a starch slurry concentration of 18%, and autoclave gelatinization at 115 °C for 80 min, followed by natural cooling to room temperature.