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Effect of RS3 type resistant starch prepared from nonwaxy rice starch on the properties of Injulmi  

김정옥 (전남대학교 식품영양학과 및 생활과학연구소)
신말식 (전남대학교 식품영양학과 및 생활과학연구소)
Publication Information
Korean journal of food and cookery science / v.19, no.1, 2003 , pp. 65-71 More about this Journal
Abstract
The objective of this study was to compare the textural properties and sensory evaluation of Injulmi, a traditional Korean waxy rice cake, added with 10, 20 and 30% of RS3-type resistant starch. RS3-type resistant starch was prepared from nonwaxy rice(Odaebyeo) starch by autoclaving-cooling cycle. The RS yield of RS3-type resistant starch was 9.10%. By increasing the addition level of RS3-type resistant starch, the hardness and adhesiveness of Injulmi increased as measured by using a rheometer. Hunter color L and a values of Injulmi added with RS3-type resistant starch were increased, but b value was decreased. In case of sensory evaluation, the hardness of Injulmi added with RS3-type resistant starch was higher than that of non-added Injulmi. The overall duality of Injulmi added with RS3-type resistant starch by sensory evaluation was negatively correlated with the hardness measured by rheometer(p＜.0.05).
Keywords
Injulmi; nonwaxy rice starch; autoclaving-cooling cycle RS3-type resistant starch; textural properties; sensory evaluation;
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