Improvement of resistant-starch rice for a low glycemic pasta, anddetermination of its properties

Jasmine rice is the main food consumed in Thailand. However, it is generally medium-tohigh glycemic index (GI), resulting in high blood pressure levels. This study was aimed at developing low glycemic index, gluten-free rice pasta by improving its level of resistant starch. Enzymatic, physical modifications and hydrocolloids were carried out, and the resistant starch levels were determined. It was found that 0.1% pullulanase and 4 hrs of incubation produced the highest resistant starch content. Then, pasta was produced, and sensory evaluation was carried out. It was found that gluten-free pasta containing 22% rice resistance starch, 11% pea protein isolate, 17% chickpea flour, 17% lentil flour, 17% mung bean flour, 11% chia seed, 5% spinach powder and 2.5% CMC hydrocolloid had a moderate level of acceptance. The GI of pasta was 52%, indicating a low GI. The pasta quality was evaluated. Pasta with resistant starch reduced cooking time and increased cooking loss. Finally, the nutritional quality of pasta was analyzed. The pasta had high protein and fiber content. In summary, this study has demonstrated that resistant starch rice has high nutritional value and low GI pasta, which are good for health. However, it may have a decreased texture and cooking quality.