All Issue

2018 Vol.63, Issue 4 Preview Page
December 2018. pp. 304-313
Abstract

The objective of this study was to investigate the resistance starch(RS) content and in vitro hydrolysis index of roasted rice flours for low GI food development. This study used intermediate and high amylose rice varieties containing resistant starch. The intermediate amylose rice varieties ‘Ilmi’ and high amylose rice varieties, ‘Goami4’ and ‘Dodamssal’ were tested. The crude fat and crude protein contents of the rice cultivars ranged 2.12~3.08% and 6.2~7.63%, respectively. The RS and amylose contents of Dodamssal and Goami4 were higher than those of Ilmi. RS content of Ilmi was not significantly different before and after roasting treatment. The RS content of Goami4 before roasting was significantly higher than that of Dodamssal, but the RS content of Dodamssal was higher than that of Goami4 at temperatures above 210 °C of roasting. The soluble starch decreased after roasting in Goami4 and Dodamssal. Starch hydrolysis index (HI) and expected glycemic index (GI) were higher in order of Imi, Goami4 and Dodamssal regardless of roasting treatment. The sensory evaluation showed high scores in Dodamssal for color, flavor, bitter taste, bitter taste, sweet taste and sweetness at 240 °C for 10 min and 210 °C for 30 min. The results of this study indicate that Dodamssal was suitable varieties for powder meal with low GI.

References
  1. Bird A. R., A. Lopez-Rubio, A. K. Shrestha, and M. J. Gidley. 2009. CHAPTER 14 - Resistant Starch in Vitro and in Vivo : Factors Determining Yield, Structure, and Physiological Relevance. Modern Biopolymer Science. 449-510.10.1016/B978-0-12-374195-0.00014-8
  2. Boekel M. A. 2006. Formation of flavour compounds in the maillard reaction. Biotechnol. Adv. 24 : 230-233.10.1016/j.biotechadv.2005.11.00416386869
  3. Bornet F. R., A. M. Fontvieille, S. Rizkalla, P. Colonna, A. Blayo, C. Mercier, and G. Slama. 1989. Insulin and glycemic responses in healthy humans to native starches processed in different ways : correlation with in vitro alpha-amylase hydrolysis. American Journal of Clinical Nutrition. 50(2) : 315-323.10.1093/ajcn/50.2.3152667315
  4. Brown I. L., K. J. McNaught, D. Andrews, and Morita T. 2001. Resistant starch : plant breeding, applications development and commercial use. Chapter 34. In : Advanced Dietary Fiber Technology. Eds : BV McCleary and L Prosky. Blackwell Science. Oxford. UK. pp.401-412.
  5. Brown, I. L., K.J. McNaught, and E. Moloney. 1995. Hi-maize TM : New directions in starch technology and nutrition. Food Australia. 47 : 272-275.
  6. Choi, I. D. 2010. Physicochemical properties of rice cultivars with different amylose contents. J. Korean Soc. Food Sci. Nutr. 39 : 1313-1319.10.3746/jkfn.2010.39.9.1313
  7. Choi, S. and M., Shin. 2009. Properties of rice flours prepared from domestic high amylose rices. Korean journal of food science and technology 41(1) : 16-20.
  8. Chun, A., D. J. Kim, M. R. Yoon, S. K. Oh, and I. S. Choi. 2014. Quality characteristics of Makgeolli of rice cultivars with different starch compositions. Korean J. Food & Nutr. 27 : 50-58.10.9799/ksfan.2014.27.1.050
  9. Chung, Q., and R. Liu. 2009. Hoover Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches Carbohydrate Polymers. 75 : 436- 447.10.1016/j.carbpol.2008.08.006
  10. Dhital, S., S. B. Katawal, and A. K. Shrestha. 2010. Formation of Resistant starch during processing and storage of instant noodles. International Journal of Food Properties. 13 : 454-463.10.1080/10942910802627091
  11. Englyst H. N., Kingman S. M., and Cummings J. H. 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46 : S33-S50.1330528
  12. Goni I., A. Garcia-Alonso, and F. Saura-Calixto. 1997. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research. 17(3) : 427-437.10.1016/S0271-5317(97)00010-9
  13. Jaspreet S., D. Anne, and K. Lovedeep. 2010. Starch digestibility in food matrix : a review. Trends in Food Science & Technology 21 : 168-180.10.1016/j.tifs.2009.12.001
  14. Jousse F., T. Jongen, W. Agterof, S. Russell, and P. Braat. 2002. Simplified kinetic scheme of flavor formation by the maillard reaction. J. Food Sci. 67 : 2534-2542.10.1111/j.1365-2621.2002.tb08772.x
  15. Juliano B. O. 1985. Polysaccharide, proteins, and lipids of rice. In rice chemistry and technology. The American Association of Cereal Chemists, Inc., St. Paul, MN, USA. pp. 59-120
  16. Kim, H. R., M. J. Kim, Y. H. Yang, K. J. Lee, and M. R. Kim. 2010. Effect of grain size on the physichemical & nutritional properties of beef porridge. Korean J. Food Culture. 25 : 70-75.
  17. Kim, M. J., S. N. Shin, and S. K. Kim. 2000. Proximate composition and calorie of Korean instant noodles. 32 : 1043-1050.
  18. KOSTAT. 2016. Food Grain Consumption Survey Report. ISSN 1599-2381.
  19. Kwak, J., J. H. Lee, H. W. Kim, J. S. Lee, A. Chun, M. R. Yoon, S. K. Oh, J. Chang, and B. K. Kim. 2014. Quality Properties of Makgeolli Brewed with Fiber-rich Rice Cultivars. Korean J. Food & Nutr. 27(5) : 851-858.10.9799/ksfan.2014.27.5.851
  20. Lee, B. Y., J. H. O, M. H. Kim, K. H. Jang, J. C. Lee, and J. H. Surh. 2010. Influences of roasted or non-roasted brown rice addition on the nutritional and sensory properties and oxidative stability of Sunsik. Korean J. Food Cookery Sci. 26(6) : 872-886.
  21. Lee, G. C., S. J. Kim, and B. K. Koh. 2003. Effect of roasting condition on the physicochemical properties of rice flour and the quality characteristics of Tarakjuk. Korean J. Food Sci. Technol. 35(5) : 905-913.
  22. Lee, J. H., B. K. Lee, B. W. Lee, H. J. Kim, J. Y. Park, S. I. Han, and Y. Y. Lee. 2018. Evaluation of bioactive compounds and antioxidant activity of roasted oats in different extraction solvents. Korean J. Food Sci. Technol. 50(1) : 111-116.
  23. Lee, K. H., J. Y. Park, S. K. Lee, Y. Y. Lee, B. W. Lee, H. Y. Park, H. S. Choi, D. H. Cho, S. I. Han, and S. K. Oh. 2017. Quality Characteristics of Puffed Snacks Made from High-amylose Rice Varieties Containing Resistance starch. Korean J. Crop Sci. 62(4) : 275-282.
  24. McCleary, B. V., M. McNally, and P. Rossiter. 2002. Measurement of resistant starch by enzymatic digestion in starch and selected plant materials : collaborative study. J. AOAC International 85 : 1103-1111.12374410
  25. Moon, H. P. 2010. Food crisis and the importance of rice. Food Preservation and processing 9 : 39-48.
  26. Oh, J., I. Choi, S. Park, S. Lee, and S. Oh. 2000. Effects of resistant starch on availability of energy nutrients in rats. Korean J Nutr. 33(4) : 365-373.
  27. Roopa, S., and K. S. Premavalli. 2008. Effect of processing on starchfractions in different varieties of finger millet. Food Chemistry. 106 : 875-882.10.1016/j.foodchem.2006.08.035
  28. Sajilata, M. G., R. S. Singhal, and P. R. Kulkarni. 2006. Resistant Starch- a Review, Institute of Food Technologists. 5(1) : 1-17.10.1111/j.1541-4337.2006.tb00076.x
  29. Shim, E. Y., S. K. Chung, J. H. Cho, K. S. Woo, H. Y. Park, H. J. Kim, S. G. Oh, and W. H. Kim. 2015. Physicochemical Properties of High-amylose Rice Varieties. Food Eng. Prog. 19 : 392-398.10.13050/foodengprog.2015.19.4.392
  30. Song, J., J. H. Kim, D. S. Kim, C. K. Lee, J. T. Youn, S. L. Kim, and S. J. Suh. 2008. Physicochemical properties of starches in Japonica rices of different amylose content. Korean J. Crop. Sci. 53 : 285-291.
  31. Yoon, M. R., J. H. Lee, J. E. Kwak, A. R. Chun, and B. K. Kim. 2013. Content and characteristics of resistant starch in high amylose mutant rice varieties derived from Ilpum. Korean J. Breed. Sci. 45 : 324-331.10.9787/KJBS.2013.45.4.324
  32. Zavareze E. R., and A. R. G. Dias. 2011. Dias Impact of heat-moisture treatment and annealing in starches : A review Carbohydrate Polymers. 83 : 317-328.10.1016/j.carbpol.2010.08.064
  33. Zhu L. J., Q. Q. Liua, J. D. Wilson, M. H. Gu, and Y. C. Shi. 2011. Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content. Carbohydr. Polym. 86 : 1751-1759.10.1016/j.carbpol.2011.07.017
Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 63
  • No :4
  • Pages :304-313
  • Received Date :2018. 10. 17
  • Accepted Date : 2018. 11. 26