The thermal and pasting properties and Resistant Starch (RS) formation of high amylose rice flour were investigated at 121°C using different solvents and storage times. The samples treated with water and lactic acid 10 mmol/L with storage times 0, 24, 48 and 72 h had the highest degree of gelatinization, ranging from 98.64 to 99.86%. The samples treated with ethanol and lactic acid 10 mmol/L (in ethanol) had degrees of gelatinization varying between 58.25 and 59.91%. For the study on the thermal properties, the onset temperature (T<inf>o</inf>), peak temperature (T<inf>p</inf>), conclusion temperature (T<inf>c</inf>) and enthalpy (ΔH) of resistant starch preparation (retrograded rice flour) using water and lactic acid 10 mmol/L were not observed, but those of heated flour using ethanol and lactic acid in ethanol (10 mmol/L) were detected. The endothermic peaks of the amyloselipid complex and resistant starch were also observed at higher temperatures from the Differential Scanning Calorimeter (DSC), with no effect of treatments on T<inf>o</inf>, T<inf>p</inf> and T<inf>c</inf>. Rice flour heated in water and then stored for 24 h showed a favorable effect on formation of RS at 10.80%. Significant reductions were observed in all Rapid Visco Analyzer (RVA) viscosities of the retrograded rice flours.
Moongngarm, A., Srijinda, P., Paseephol, T., Samana, S., & Martphutorn, N. (2015). Effect of heat moisture treatment using different solvents and incubation times on resistant starch formation of rice flour. American Journal of Applied Sciences, 12(8), 560–566. https://doi.org/10.3844/ajassp.2015.560.566