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2018 Vol.63, Issue 4 Preview Page

Original Research Article

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

저항전분 함유 쌀 품종의 로스팅(Roasting)에 따른 전분 함량 및 in vitro 가수분해지수

Jiyoung Park1*
,
Seuk Ki Lee1
,
Induck Choi1
,
Hye Sun Choi1
,
Dong Sun Shin2
,
Hye Young Park1
,
Sang-Ik Han3
,
Sea-Kwan Oh3
박 지영1*
,
이 석기1
,
최 인덕1
,
최 혜선1
,
신 동선2
,
박 혜영1
,
한 상익3
,
오 세관3
1Researcher, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
2Post-doc, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
3Researcher, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
1국립식량과학원 중부작물부 수확후이용과 농업연구사
2국립식량과학원 중부작물부 수확후이용과 박사후연구원
3국립식량과학원 중부작물부 수확후이용과 농업연구관
*Corresponding Author
31 December 2018. pp. 304-313
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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 °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.

Keywords
brown rice
Dodamssal
high amylose rice
rice flours
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 63
  • No :4
  • Pages :304-313
  • Received Date : 2018-10-17
  • Revised Date : 2018-11-21
  • Accepted Date : 2018-11-26
  • DOI :https://doi.org/10.7740/kjcs.2018.63.4.304
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