Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice

The effects of immersion time on the physicochemical properties and resistant starch (RS) formation of malic acid‐treated rice were investigated. Malic acid treatment decreased the frequency of cracks within the rice kernel. The color (lightness) was significantly affected by the immersion time, reflecting the browning of rice. The degree of substitution gradually increased with the immersion time and reached a plateau after 12 h, and the intensity of the C=O bond peak detected in the Fourier‐transform infrared spectroscopy showed a similar trend. However, the crystallinity of rice decreased as the immersion time increased, which was confirmed by the X‐ray diffraction and thermal transition properties. A gradual increase in RS was observed as the immersion time and DS increased, ranging from 44.5% to 73.3%, reaching a maximum after 12 h of immersion. Therefore, 12 h was determined to be the optimal immersion time for maximizing RS content. This information about the structural characteristics and heat‐stable properties of malic acid‐treated rice in starch digestion can be used to develop a low‐digestible food ingredient and lead to further application of the study. Practical Application This study reported the preparation and physicochemical properties of malic acid‐treated resistant starch with different immersion times. This information could contribute to the structural characterization of resistant starch and the development of low‐calorie processed rice products.