THESIS

own rice (three Australian cultivar: Calrose, Doongara and waxy). The starch
content was maintained or increased by cooking in a microwave oven except with
cultivar waxy. The increase was consistent with starch gelatinization and therefore,
with greater susceptibility to enzyme attack. Cooked rice had a higher content of
resistant starch than the corresponding raw product, possibly because of the
production of retrograded starch. It can be concluded that although the content of the
resistant starch in rice increased by the techniques known to increase the resistant
starch in other foods (heating, cooking, cooling and freezing), the impact was not as
great (Kim et al. 2006).
Table 7 Resistant starch content of Doongara variety from cooked and processed
Treatment Resistant starch Type % Resistant Starch
Brown rice Unavailable for
digestion
3.7
Steamed Rice Modified 2.5
Boiled Rice Modified 1.5
Material leached in boiling Modified 5.3
Gel from flour Modified 0.1
Retrograded Rice Retrograded 4.6
Retrograded Gel Retrograded/ Modified 0.5
Source: Kim et al. (2006)
3.2 Enzymatically treatment on improvement of RS III content
According to a recent review by King and Tan (2005), Enhancing resistant
starch (RS) content of rice starch. The studied pointed out that non gelatinization; non
refrigerated storage rice starch samples had higher resistant starch contents than
gelled samples with and without storage. Most gelled had levels of RS below the
original starting material. The starting rice starch material had a RS content of 5%.
Pullulanase alone at 4 hr of treatment without gelatinize produced the highest amount
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