Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel

► Prepared rice starch gels mixed with konjac glucomannan, xanthan gum, and agar. ► Effects of NSP on the starch digestibility and rheological properties were investigated. ► Clarified that added NSP suppressed starch hydrolysis in the starch gel. ► The impact of NSP on the rheological properties of starch gels depended on the type of NSP. ► The suppressive effect of NSP on starch digestibility was not only due to the gel rigidity.