01551nam a2200289 a 450000100080000000500110000800800410001910000200006024501040008026001800018450000260036452006410039065000120103165000270104365000090107065000100107965000120108965000100110165000210111165000140113265000170114670000220116370000200118570000160120570000180122170000220123921188532023-06-19       2019    bl uuuu     u00u1 u    #d1 aTEIXEIRA, O. R.  aIn vitro starch digestibility of milled rice with different amylose content.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE ARROZ IRRIGADO, 11., 2019. Balneário Camboriú, SC. Inovação e desenvolvimento na orizicultura: anais eletrônico. Itajaí: Epagri: Sosbaic2019  aCiência em notícia.  aThe research has investigated the hydrolysis of starch from five rice genotypes developed in Brazil with different amylose levels: low (BRS 358 and Empasc 104, lowland), intermediate (BRS Querência, lowland), and high (BRS Pampa, lowland and upland lineage, AB162641). The milled grains were cooked according to the optimum cooking time of each material and then analyzed for the in vitro starch digestibility (SD). Gastric enzymes activities were simulated at pH 1.2 for 30 minutes and intestinal amylaceous enzymes, at pH 6.8 for 90 minutes at 37 °C. The X-ray diffraction pattern and the relative crystallinity were also evaluated.  aAmylose  aIn vitro digestibility  aRice  aAmido  aAmilose  aArroz  aCultura In Vitro  aHidrolise  aOryza Sativa1 aBATISTA, C. de S.1 aAIRES, N. G. M.1 aCOLUSSI, R.1 aVANIER, N. L.1 aBASSINELLO, P. Z.