Rice with lower amylose content could have reduced starch digestibility due to crystallized resistant starch synthesized by linearized amylopectin

High resistant starch (RS) rice with a low glycemic index (GI) is digested more slowly, resulting in a slow increase in the postprandial blood glucose level. People with milled rice as a staple diet, and with sedentary lifestyles, are more prone to acquire type 2 diabetes in the long term. With an increasing population of diabetics worldwide, one possible solution is the development of rice-based, low-GI foods with high RS content rice. In addition to amylose content (AC), linear chains of amylopectin also affect the rate of starch digestibility.