Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis.The objective of this study was to evaluate the modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis.  In vitro digestibility and the morphological, structural, functional, thermal, textural and rheological properties of red rice starch were evaluated.  The morphological analysis showed that for the native starch, the granules presented a polyhedral shape and increased in diameter (2.36-394.12 μm) due to hydrothermal pre-treatments. 
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