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Naziruddin Mat Ariffin

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Sep 2026

Effects of Amylose Level and Cooking Method on Type V Resistant Starch Formation in Coconut‐Milk‐Cooked White Rice

Type V resistant starch (RS5), produced through amylose–lipid complexation, provides important functional and nutritional benefits. However, its formation in rice cooked with coconut milk, a key component of Malaysia's nasi lemak, remains poorly understood. This study examined RS5 formation in three rice varieties...

Xin Joe Koh, Didi Safina Ab Rahim, Hor Yeng Fong et al. · 0 citations

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