Abstract: Whole nutrient tartary buckwheat rice (WNTBR) was manufactured by processing techniques of the parboiled rice. In this study, orthogonal designs L9(34) were adopted for optimization of process parameters of resistant starch (RS) in processing WNTBR. The results showed that the water content is significant factor and pH has no significant effect on production of RS. Keeping the sample at 4 ℃ is beneficial to the formation of the crystal beam of RS. Drying the sample at 60 ℃ improved the development of the crystal bundle of RS. The optimal parameters for production of RS in processing WNTBR are water content 50%, autoclaving temperature 130 ℃, autoclaving time 60 min and drying temperature 60 ℃.

Key words: tartary buckwheat, whole nutrient tartary buckwheat rice, resistant starch, process optimization