Browse > Article
http://dx.doi.org/10.9721/KJFST.2019.51.6.509

Quality characteristics according to ground particle size of roasted brown rice 'Dodamssal' 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)
Kim, Namgeol (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)
Jeong, Kwang-Ho (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Park, Changhwan (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Chung, Hyun-Jung (Division of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University)
Oh, Sea-kwan (National Institute of Crop Science, Rural Development Administration)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.6, 2019 , pp. 509-516 More about this Journal
Abstract
In this study, the general components, particle size, starch content, hydrolysis index (HI), and estimated glycemic index (eGI) of 'Ilpum', a medium-amylose rice cultivar, were compared with those of 'Dodamssal', a high-amylose rice cultivar containing resistant starch. The volume weighted mean was significantly smaller in 'Dodamssal' than in 'Ilpum'. The resistant starch content of 'Dodamssal' was about 13% and there were no differences in terms of particle size. The HI and eGI were found to be significantly higher in 'Ilpum', and there were no statistical differences in 'Dodamssal' except for samples with an average particle size of less than 50 ㎛. Therefore, 'Dodamssal' was concluded to be valuable as a health-food material since it is easily ground evenly when processed into rice flour, contains resistant starch, and has a low glycemic index. These results could be used as basic data for developing processed 'Dodamssal' rice-based products.
Keywords
resistant starch; rice cultivar; particle size; hydrolysis index;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Wei C, Qin F, Zhou W, Chen Y, Xu B, Wang Y, Gu M, Liu Q. Formation of semi-compound C-type starch granule in high-amylose rice developed by antisense RNA inhibition of starch-branching enzyme. J. Agr. Food Chem. 58(20): 11097-11104 (2010)   DOI
2 Won YJ, Ahn EK, Jeong EG, Chang JK, Lee JH, Jung KH, Hyun UJ, Cho YC, Oh SK, Yoon MR, Kim BK, and Kim BJ. An opaque endosperm rice cultivar, 'Hangaru', suitable for exclusive dry-milling rice flour production. Korean J. Breed. Sci. 51(2): 134-139 (2019)   DOI
3 Zhu LJ, Liu QQ, Wilson JD, Gu MH, Shi YC. Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content. Carbohyd. Polym. 86: 1751-1759 (2011)   DOI
4 AOAC. Official Method of Analysis of AOAC Intl. 16th ed. Association of Official Analytical Chemists, Arlington. VA, USA (1995)
5 Bang YS, Jang EH, Chung HJ. Quality and physicochemical characteristics of newly developed Sunsik products with germinated brown rice. Korean J. Food Sci. Technol. 49(5): 513-518 (2017)   DOI
6 Brown IL, McNaught KJ, Andrews D, Morita T. 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 (2001)
7 Chung SS, Han YS. Consumer's recognition, nutrient composition, and safety evaluation of commercial sunsik and saengsik. J. Korean Soc. Food Cult. 18: 235-243 (2003)
8 Chung HJ, Liu Q, Lee L, Wei D. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloid. 25: 968-975 (2011)   DOI
9 Choi ID. Physicochemical properties of rice cultivars with different amylose contents. J. Korean Soc. Food Sci. Nutr. 39: 1313-1319 (2010)   DOI
10 Choi SY, Shin MS. Properties of rice flours prepared from domestic high amylose rices. Korean J. Food Sci. Technol. 41(1): 16-20 (2009)
11 Englyst HN, Kingman SM, Cummings JH. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin Nutr. 46: S33-S50 (1992)
12 Lee MK, Kim JO, Shin MS. Properties of nonwaxy rice flours with different soaking time and particle sizes. Korean J. Food Sci. Technol. 36(2): 268-275 (2004)
13 Francisco CC, Ana MC de la B, Alma RIR, Alessandra M, Mauro M, Maria AP, Francesco B, Stefania I. Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta. LWT-Food Sci. Technol. 47: 421-426 (2012)   DOI
14 Goni I, Garcia-Alonso A, Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutr. Res. 17(3): 427-437 (1997)   DOI
15 Kim MJ, Shin SN, Kim SK. Proximate composition and calorie of Korean instant noodles. Korean J. Food Sci. Technol. 32: 1043-1050 (2000)
16 Lee S, Lee EJ, Chung HJ. Structural and physicochemical characterization of starch from Korean rice cultivars for special uses. Korean J. Food Sci. Technol. 49(1): 1-7 (2017a)   DOI
17 Lee BY, O JH, Kim MH, Jang KH, Lee JC, Surh JH. Influences of roasted or non-roasted brown rice addition on the nutritional and sensory properties and oxidative stability of sunsik, Korean heated cereal powder. Korean J. Food Cook. Sci. 26: 872-886 (2011)
18 McCleary BV, McNally M, Rossiter P. Measurement of resistant starch by enzymatic digestion in starch and selected plant materials: collaborative study. J. AOAC International. 85(5): 1103-1111 (2002)   DOI
19 Lee KH, Park JY, Lee SK, Lee YY, Lee BW, Park HY, Choi HS, Cho DH, Han SI, Oh SK. Quality characteristics of puffed snacks made from high-amylose rice varieties containing resistance starch. Korean J. Crop Sci. 62(4): 275-282 (2017b)   DOI
20 Lee JS, Shin HK. Correlation between glycemic index and in vitro starch hydrolysis of cereals. Korean J. Food Sci. Technol. 30(5):1229-1235 (1998)
21 Morita T, Ito Y, Brown IL, Ando R, Kriyama S. In vitro and in vivo digestibility of native maize starch granules varying in amylose contents. J. AOAC International. 90(6): 1628-1634 (2007)   DOI
22 Oh J, Choi I, Park S, Lee S, Oh S. Effects of resistant starch on availability of energy nutrients in rats. Korean J. Nutr. 33(4): 365-373 (2000)
23 Sanchez HD, Osella CA, de la Torre MA. Optimization of glutenfree bread prepared from cornstarch, rice flour, and cassava starch. J. Food Sci. 67(1): 416-419 (2002)   DOI
24 Park JY, Lee SK, Choi ID, Choi HS, Shin DS, Park HY, Han SI, Oh SK. Starch Content and in vitro hydrolysis index of rice varieties containing resistant starch. Korean J. Crop Sci. 63(4): 304-313 (2018)   DOI
25 Park JY, Lee SK, Park HY, Choi HS, Cho DH, Lee KH, Han SI, Cho JH, Oh SK. Physicochemical properties of rice flour of different cultivars using wet and dry milling processes. Korean J. Crop Sci. 62(3): 184-192 (2017)   DOI
26 Sajilata MG, Rekha SS, Pushpa RK. Resistant starch-a review, Institute of Food Technologists. 5(1): 1-17 (2006)
27 Song J, Kim, JH, Kim DS, Lee CK, Youn JT, Kim SL, Suh SJ. Physicochemical properties of starches in Japonica rices of different amylose content. Korean J. Crop. Sci. 53: 285-291 (2008a)
28 Tester RF, Qi X, Karkalas J, Hydrolysis of native starches with amylases. Anim. Feed Sci. Tech. 130: 39-54 (2006)   DOI
29 Song YC, Lim SJ, Lee JS, Kim HY, Yeo US, Park NB, Kwak DY, Kang JR, Yang SJ, Hwang HG, Oh BG, Moon HP, Lim MS. A new high amylose rice variety "Goamibyeo". Korean J. Breed. Sci. 40(4): 447-451 (2008b)
30 Sushil D, Surendra BK, and Ashok KS. Formation of resistant starch during processing and storage of instant noodles. Int. J. Food Prop. 13: 454463 (2010)   DOI