• Korean Journal of Food Science and Technology
• /
• v.41 no.6
• /
• pp.668-672
• /
• 2009

Cookies containing wheat flour mixed with 10, 30 or 50% esterified with octenylsuccinic anhydride (OSA, 3%) and dry-heated ($130^{\circ}C$, 2 hr) high amylose rice (Goami 2) starch (DH-OSAR) were prepared and then their physical and digestive properties were evaluated. When the amount of added DH-OSAR increased, the hardness and brittleness of the cookies decreased, and L (brightness) value increased. For the digestive properties, the cookies containing 50% DH-OSAR significantly increased the amount of slowly digestible starch (SDS), and decreased the amount of rapidly digestible starch (RDS), resulting in the lowest expected Glycemic Index (eGI) among tested cookies. Although the cookies containing DHOSAR were inferior to the control, the addition of xanthan gum (0.5% based on total powder amount) significantly improved their textural and sensory properties. Specially, the cookies containing 50% DH-OSAR and the addition of 0.5% xanthan gum showed the lowest eGI value, maintaining the improved textural and sensory properties.

• Preventive Nutrition and Food Science
• /
• v.16 no.4
• /
• pp.339-347
• /
• 2011

Flour and isolated starch from chickpea (desi type, 328S-8) were evaluated for their in vitro digestibility and physicochemical properties. The protein content, total starch content and apparent amylose content of chickpea flour and isolated starch were 22.2% and 0.6%, 45.8% and 91.5%, and 11.7% and 35.4%, respectively. Chickpea starch granules had an oval to round shape with a smooth surface. The X-ray diffraction pattern of chickpea starch was of the C-type and relative crystallinity was 24.6%. Chickpea starch had only a single endothermic transition (13.3 J/g) in the DSC thermogram, whereas chickpea flour showed two separate endothermic transitions corresponding to starch gelatinization (5.1 J/g) and disruption of the amylose-lipid complex (0.7 J/g). The chickpea flour had a significantly lower pasting viscosity without breakdown due to low starch content and interference of other components. The chickpea starch exhibited significant high setback in the viscogram. The average branch chain length, proportion of short branch chain (DP 6~12), and long branch chains (DP${\geq}$37) of isolated chickpea starch were 20.1, 20.9% and 9.2%, respectively. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents of chickpea flour and starch were 9.9% and 21.5%, 28.7% and 57.7%, and 7.1% and 9.3%, respectively. The expected glycemic index (eGI) of chickpea flour (39.5), based on the hydrolysis index, was substantially lower than that of isolated chickpea starch (69.2).

• Korean Journal of Food Science and Technology
• /
• v.46 no.6
• /
• pp.682-688
• /
• 2014

The in vitro digestibility and molecular and crystalline structures of rice starches (Seilmi, Dasan1, and Segoami) with differing amylose content were investigated. Segoami had the highest amylose content (30.9%), whereas Dasan1 had the lowest amylose content (21.2%). The molecular weight ($\bar{M}_w$) of amylose and amylopectin in Segoami was much lower than that of the other two rice starches. Segoami had the highest proportion (8.7%) of amylopectin short branch chains (DP 6-12) and the lowest proportion of B1 chains (DP 13-24). The relative crystallinity, intensity ratio of $1047-1022cm^{-1}$ (1047/1022) and gelatinization enthalpy followed the order: Segoami>Seilmi~Dasan1. Segoami showed substantially low pasting viscosity. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents showed the highest value in Seilmi, Dasan1, and Segoami, respectively. The expected glycemic index (eGI) of Segoami was lower than that of the other two rice starches. Overall results suggested that the digestibility of rice starch could be highly influenced by their molecular and crystalline structure.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.63 no.4
• /
• pp.304-313
• /
• 2018

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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.9
• /
• pp.1293-1301
• /
• 2016

Hulled oat (Chohan) and naked oat (Choyang) flours were analyzed according to particle size to investigate nutritional components and physicochemical properties. Particle size of naked oat flours was larger than that of hulled oat flours. As the mesh of the crushed ones decreased, particle sizes increased in value. The content of total ${\beta}$-glucan was highest in hulled oat flour (4.23%) with 60 mesh and in naked oat flour (4.26%) with 100 mesh. Most total ${\beta}$-glucan was soluble ${\beta}$-glucan in both flours (over 76%). Total starch of hulled oat flours (63.64~69.82%) was higher than that of naked oat flours (52.45~63.71%). Whereas amylose contents showed a negative correlation with total starch contents. Contents of free amino acids increased according to particle size, and each component was dependent on each type of amino acid. Moreover, while fatty acid composition was not significant, the content of most naked oats was higher than that of hulled oats. Besides, the ratio of unsaturated fatty acids (oleic acid and linoleate) in both types of oat flours was relatively higher than that of other grains. The pasting properties of peak viscosity, trough, and breakdown showed the highest value in both oats with 100 mesh. Further, the values of final viscosity and the setback were higher with relatively larger particle size. In addition, peak time exhibited a lower value with larger particle size, whereas it showed the opposite value for pasting temperature. Starch digestibility did not show any specific trend according to particle size, whereas expected glycemic index of hulled oats was lower than that of naked oats. Moreover, lower values were investigated at larger particle sizes. The results of this study provide basic useful information for processing of oat products to improve consumption of oats grown in Korea.