Development of Functionally Modified Low Glycemic Index Rice Flour from Sona Masuri through Controlled Enzymatic Hydrolysis”

This study examines the potential of enzymatic modification in improving the nutritional profile of Sona Masuri rice flour, in light of increasing public health concerns regarding high-glycemic index diets. 1.5% enzyme concentration, 90-minute incubation, and a reaction temperature of 55°C was used to conduct the enzyme hydrolysis on optimal basis, using α-amylase and glucoamylase which helped in a significant decrease in GI, which reduced from 72.00 ± 0.80 (native) to 60.16 ± 1.06. This reclassifies the rice flour from a high GI to a low-to-medium GI dietary product. Post-treatment study showed substantial changes in the starch digestibility fractions. The resistant starch (RS) fraction increased about 7% and the rapidly digestible starch (RDS) reduced by around 27%. Apparent amylose content decreased from 24.20% to 18.49%, accompanied by increased porosity and reduced bulk and true densities. FTIR analysis confirmed partial cleavage of glycosidic linkages and altered hydrogen bonding patterns, while FE-SEM micrographs revealed granule surface erosion, pore formation, and structural disruption. These physicochemical and microstructural changes contributed to reduced hydrolysis rate constants and equilibrium glucose release values. Overall, controlled enzymatic hydrolysis followed by retrogradation effectively modified starch digestibility, enhanced resistant starch formation, and reduced glycemic potential. The study, in conclusion, observed that enzymatic degradation is a promising approach to reduce the digestibility of rice starch, rendering them a good diet for diabetics.