Influence of production area and storage on starch digestibility and glycemic properties of rice flour

The regional origin of rice flour influenced its physicochemical properties and starch digestibility significantly. Reductions in eGI and the equilibrium concentration of starch hydrolysis after storage suggest that 'Udai21' aged rice flour may produce a slower postprandial glycemic response, likely due to the formation of amylose-lipid or amylose-protein complexes that increase resistance to enzymatic breakdown. These results highlight the inherent variability in rice flour arising from natural compositional differences driven by environmental factors. © 2026 Society of Chemical Industry.