Rice tea made from soaked and roasted rice was subjected to pancreatic enzyme (glucoamylase and pepsin-trypsin) treatment in order to simulate the digestion of starch and protein in the human body. The effects of animal and vegetable oils, roasting time, and roasting temperature on the characteristics of rice tea starch and protein digestion were investigated to provide a theoretical basis for optimizing the rice tea roasting process. The digestive characteristics were significantly affected by the roasting process, which inhibited starch digestion and thus could reduce the glycemic index. Addition of oil also had significant inhibitory effects on the digestion of rice tea, which involved reducing the amount of glucose in the digestion products, but the type of oil used had little effect on the inhibition of starch digestibility. A higher roasting temperature (above 200 ℃) or time (above 35 min) could reduce the digestibility of the rice tea protein. However, roasting had little effect on the absolute amino acid contents of rice tea after digestion. Although the lysine and threonine contents were decreased by the roasting process, the contents of essential amino acids remained unchanged when the appropriate roasting process was conducted.
