
저항전분 함유 쌀 품종의 로스팅(Roasting)에 따른 전분 함량 및 in vitro 가수분해지수
Starch Content and in vitro Hydrolysis Index of Rice Varieties Containing Resistant Starch
- 박지영(Jiyoung Park) 이석기(Seuk Ki Lee) 최인덕(Induck Choi) 최혜선(Hye Sun Choi) 신동선(Dong Sun Shin) 박혜영(Hye Young Park) 한상익(Sang-Ik Han) 오세관(Sea-Kwan Oh)
- 한국작물학회
- 한국작물학회지
- 제63권 제4호
- 등재여부 : KCI등재
- 2018.12
- 304 - 313 (10 pages)
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.
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