Resistant starch levels and <i>in vitro</i> starch digestibility of selected cooked Philippine brown and milled rices varying in apparent amylose content and glycemic index.

Generally, an increasing trend in RS content was observed relative to increasing apparent amylose content (AC) ( Tables 1 and 2 ).

also in 63,971 other papers

Notably, cooked NSIC Rc160 brown rice tended to have relatively higher amount of non-resistant starch than cooked IMS2 brown rice, but difference did not reach statistical significance (data not shown).

also in 111,027 other papers