_____________________________________________________________________________________________________ *Corresponding author: Email: gopika.cm@gmail.com; European Journal of Nutrition & Food Safety 12(8): 87-97, 2020; Article no.EJNFS.59424 ISSN: 2347-5641 Effect of Storage on in vitro Starch Digestibility of Functional Foods Gopika C. Muttagi 1* and Usha Ravindra 1 1 Department of Food Science and Nutrition, UAS, GKVK, Bengaluru, India. Authors’ contributions This work was carried out in collaboration between both authors. Author GCM conducted the study, performed the statistical analysis, wrote the protocol and wrote the first draft of the manuscript. Author UR designed the study. Both authors read and approved the final manuscript. Article Information DOI: 10.9734/EJNFS/2020/v12i830273 Editor(s): (1) Dr. Rasha Mousa Ahmed Mousa, University of Jeddah, Saudi Arabia. Reviewers: (1) Rudy Hartono, Polytechnic Health Nutrition Department of Ministry of Health Makassar, Indonesia. (2) Mariana Ferdes, University POLITEHNICA of Bucharest, Romania. Complete Peer review History: http://www.sdiarticle4.com/review-history/59424 Received 28 May 2020 Accepted 03 August 2020 Published 10 August 2020 ABSTRACT Functional foods such as sweet cookies, masala cookies and khakhra were prepared by incorporating modified starch extracted from selected traditional rice varieties. The products were standardized by incorporating modified rice starch served as test product group and without incorporating modified rice starch served as control product group. The developed products such as sweet cookies, masala cookies and khakhra were stored up to 90 days at room temperature (25-30ºC) and relative humidity (40-60%). The packaging material used was 300 gauge low density polyethylene (LDPE). Samples from sweet cookies and masala cookies were drawn in triplicates for evaluation when fresh and after 15, 30, 45, and 60 days of storage, whereas samples from khakhra were drawn when fresh and after 30, 60, and 90 days of storage duration. The products were evaluated for their In vitro starch digestibility. In all the stored products, there was a significant (p<0.05) decreasing trend in rapidly digestible starch (RDS) and starch digestibility index (SDI), whereas increasing trend was observed in resistant starch (RS) and slowly digestible starch (SDS) as the storage period increased. Keywords: In vitro starch digestibility; functional food; storage; modified rice starch. Original Research Article