Formation and in vitro starch digestibility of amylose-lipid complex using cooked rice starch and an emulsified formulation.

This study aimed to investigate amylose-lipid complex (ALC) formation and starch digestibility in cooked rice starches (CRSs) with the addition of 0, 5, and 10 % emulsified formulation (EMF). The addition of EMF did not affect the content of non-starch lipids but tended to increase the content of total lipids and starch lipids. The absorption rate of 995 cm/1022 cm of CRSs increased with the addition of EMF, while that of 1047 cm/1022 cm remained unchanged regardless of the addition of EMF.