Resistant Starch Content Analysis

The mean and standard deviation of values from the resistant starch content (RS%), non-resistant starch (NRS%), and total starch (TS%) content were obtained in triplicate using a built-in function in Microsoft Excel 2013. A one-way analysis of variance (ANOVA) was used to evaluate the differences among the means of obtained values for TS%, NRS%, and RS% using Graphpad Prism 9 (Learning edition). A level of p < 0.05 was used followed by Tukey’s significant difference test to compare the means of each case. Pearson correlation among the RS%, NRS%, Tp, and ΔH_G/R was calculated using OriginPro2022b (Learning Edition).

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Chakraborty I., Govindaraju I., Kunnel S., Managuli V, & Mazumder N. (2023). Effect of Storage Time and Temperature on Digestibility, Thermal, and Rheological Properties of Retrograded Rice. Gels, 9(2), 142.

Publication 2023

Graphpad Prism 9

Prism Resistant starch Starch

Corresponding Organization : Manipal Academy of Higher Education

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Variable analysis

independent variables

Resistant starch content (RS%)
Non-resistant starch (NRS%)
Total starch (TS%)

dependent variables

Resistant starch content (RS%)
Non-resistant starch (NRS%)
Total starch (TS%)
ΔHG/R

control variables

Not explicitly mentioned

controls

Not explicitly mentioned

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