Model parameters and the estimated GI values of the rice noo-dles produced from the mixtures are shown inTable 3(in-vitro
method). The modifiedfirst-order kineticmodel showed suitable in
describing the digestograms (r
2
¼0.97e0.99; MRDM¼2e20%;
SUMSQ¼6e172). It is clearly seen that the estimated GI values
decreased in accordance with the increase of maize starches. The
rate of the digestion as determined by constant K value also
correlated well with the GI values. Therefore, amylose and RS in the
mixtures affected the starch digestion in rice noodles. The more
amylose and RS the lower the GI values.