Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures

摘要: Background Resistant starch has promising health benefits and possesses great potential as a functional ingredient in diverse food formulation production. Here, 10–50% high-amylose maize with 70% amylose content (H7) representing type 2 resistant was incorporated into three types of rice varying (1.6–32%). Thermal properties, rheology, enzyme susceptibility to porcine pancreatic α-amylase the mixtures were analyzed. Results Addition H7 at levels decreased yield stress consistency coefficient starches for flow properties modeled by Herschel–Bulkley equation. Dynamic rheological analysis showed that addition storage modulus during heating increased it cooling frequency sweeping all tested. Gelatinization, retrogradation, resulting appeared additive individual components. Conclusion A desirable reduction digestibility starchy foods could be achieved adding starch. The physical modifications blends are dependent on level © 2013 Society Chemical Industry