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http://dx.doi.org/10.7740/kjcs.2018.63.4.304

Starch Content and in vitro Hydrolysis Index of Rice Varieties Containing Resistant Starch  

Park, Jiyoung (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Seuk Ki (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Choi, Induck (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Choi, Hye Sun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Shin, Dong Sun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Park, Hye Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Han, Sang-Ik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Oh, Sea-Kwan (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.63, no.4, 2018 , pp. 304-313 More about this Journal
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 $210^{\circ}C$ 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 $240^{\circ}C$ for 10 min and $210^{\circ}C$ for 30 min. The results of this study indicate that Dodamssal was suitable varieties for powder meal with low GI.
Keywords
brown rice; Dodamssal; high amylose rice; rice flours;
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