Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains

•Addition of rapeseed oil and its emulsifier did not affect crude protein content.•Addition of oils significantly decreased surface adhesion.•Equilibrium concentration of starch hydrolysis increased with freezing-reheating.•The kinetic constant was significantly decreased by freezing-reheating.•Oil addition (1.2%) and freezing-reheating did not change estimated glycemic index.