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Study On Conversion Of Digestable Starch To Resistant Starch In Rice (Ir8) And Finding Its Resistant Starch Value | 4663
ISSN: 2155-952X

Journal of Biotechnology & Biomaterials
Open Access

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Study on conversion of digestable starch to resistant starch in rice (Ir8) and finding its resistant starch value

3rd World Congress on Biotechnology

N. Renu Priya

Posters: Agrotechnol

DOI: 10.4172/2155-952X.S1.020

Abstract
Rice, being a primary source of carbohydrate, its a major food grain in India and whose varieties are used as a staple food. But the GI (glycemic index) of rice was found to be higher than any other starch containing food. [Glycemic Index - 77 ? 2 (high) Glycemic Load - 40.04 (high). (Serving size: 250 grams)]. The rice variety IR8 is chosen as the amylose content was found to be 28.8. The amylose content of IR8 variety is high when compared to other rice variety. The Glycemic index is inversely proportion to amylose content. Resistant starch (RS) is defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals. Resistant starches cannot be broken down by digestive enzymes; they pass through the small intestine intact. In the large intestine (colon), they are partly fermented by gut bacteria in a way similar to soluble fibers. In rice the resistant starch (type 3) is formed during heat treatment by roasting at particular temperature (1450C) and on sudden cooling, by which the glycemic index of rice gets reduced. After heat treated the rice is grinded into powder and mixed with water and black gram power in correct proportion, and idly batter is made and allowed to ferment. The idly produced from this batter reduces the glycemic index and helps to maintain the blood glucose level for diabetic patient.
Biography
N. Renu Priya is pursuing her M.Tech (Food Processing Engineering) in Karunya University. She did her B.Tech (Food Technology) in Kongu Engineering College. Through this project, she has learnt about resistant starch formed during roasting of rice which reduces the glycemic index.
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