Effect of different monoglycerides on starch digestibility in indica rice flour under extrusion

The types of monoglycerides are crucial in forming V-type complexes with starch, yet studies on their role in grain flours are limited. This study investigated the effects of four monoglycerides types on the structural, thermal stability, and digestive properties of starch in indica rice flour under extrusion. Adding 2 % of any monoglyceride significantly increased the resistant starch content in indica rice flour after extrusion. The ERF-MG_C12:0 and ERF-MG_C18:0 showed high resistant starch content of 26.22 % and 26.57 %, respectively. Thermal analysis indicated a notable enhancement in thermal stability across all samples after extrusion. Structural analyses confirmed the formation of a V-shaped structure after extrusion. ERF-MG_C18:0 has high crystallinity (14.42 %) and complex index (89.56 %). This study underscores the beneficial role of monoglycerides in improving starch resistance to digestion in grain flours, and provides data supporting the development of low-glycemic index foods.