Resistant starch from differently processed rice and ragi (finger millet)

<p align="justify">Resistant starch (RS) formed during parboiling,expanding, popping, flaking, roller drying, extrusion cooking, malting and autoclaving of rice and ragi
was determined. The processing conditions were chosen
to represent the limits that are being used commercially.
RS formation was more pronounced in autoclaving
and a drastic increase (Ffivefold) in its content was
observed during repeated autoclaving (heating and
cooling) was observed. Though processed ragi samples
contained more nitrogen, protein and dietary fibre, the
RS content was very low compared to rice. Hot paste
viscosity studies showed the extruded and malted samples
to have low peak and set-back viscosities. Determination
of the percentage of starch gelatinization revealed
that powdered samples showed 100% gelatinization
at higher temperatures whereas malted and extruded
samples showed the same at low temperatures.</p>