Quality Characteristics of Puffed Snacks Made from High-amylose Rice Varieties Containing Resistance Starch

Kyung Ha Lee; Jiyoung Park; Seuk Ki Lee; Yu-Young Lee; Byung-Won Lee; Hye Young Park; Hye Sun Choi; Donghwa Cho; Sang-Ik Han; Sea-Kwan Oh

doi:10.7740/kjcs.2017.62.4.285

All Issue

2017 Vol.62, Issue 4 Preview Page Next Page

Original Research Article

Quality Characteristics of Puffed Snacks Made from High-amylose Rice Varieties Containing Resistance Starch 저항전분 함유 고아밀로스 품종의 현미로 제조한 팽화 과자의 품질특성

31 December 2017. pp. 285-292

PDF XML

Abstract

We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties ‘Sindongjin’ and high amylose rice varieties newly developed for food processing, ‘Dodamssal’ and ‘Goami4’ were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.

Keywords

brown rice

Dodamssal

high-amylose rice

puffed snacks

References

N.G. Asp and I. Bjorck, Trends Food Sci. Technol., Resistant starch., 3; 111-114 (1992)

M.J. Chang, Food Indust. Nutr., Starch in human health., 9; 10-18 (2004)

I.D. Choi, J. Korean Soc. Food Sci. Nutr., Physicochemical properties of rice cultivars with different amylose contents., 39; 1313-1319, a (2010)

I.D. Choi, J. Korean Soc. Food Sci. Nutr., Fatty acids, amino acids and thermal properties of specialty rice cultivars., 39; 1405-1409, b (2010)

Y.H. Choi, S.L. Lim, E.G. Jeong, J. Song, J.T. Kim, J.H. Kim and C.G. Lee, Hangug Jagmul Haghoeji, Effects of low-temperature storage of brown rice on and cooked rice quality., 53; 179-186 (2008)

A. Chun, D.J. Kim, M.R. Yoon, S.K. Oh and I.S. Choi, Korean J. Food and Nutr., Quality characteristics of Makgeolli of rice cultivars with different starch compositions., 27; 50-58 (2014)

S. Fan, F. Hsieh and E.H. Huff, Am. Soc. Agr. Eng., Puffing of wheat cakes using a rice cake machine., 15; 677-684 (1999)

E.Y. Jang, T.Y. Jin and J.B. Eun, Korean J. Food Sci. Technol., Properties of puffed mulberryrice snack, Ppeongtuigi by pellet with mulberryleaf and brown rice flour., 38; 756-761 (2006)

T. Jin, J.H. Yu and G.H. Ryu, J. Korean Soc. Food Sci. Nutr., Effect of moisture content and temperature on physical properties of instant puffed rice snacks., 41; 846-852 (2012)

B.O. Juliano, Polysaccharide, proteins, and lipids of rice. In rice chemistry and technology.; 59-120, St. Paul, MN, USA. The American Association of Cereal Chemists, Inc.. (1985)

E.K. Jung and H.Y. Paik, Korean J. Nutrition., Fatty acid contents in food of major fat sources in Korean Diet., 26; 254-267 (1993)

H.R. Kim, M.J. Kim, Y.H. Yang, K.J. Lee and M.R. Kim, Korean J. Food Culture., Effect of grain size on the physichemical & nutritional properties of beef porridge., 25; 70-75 (2010)

J.H. Kim, I.S. Choi, S.H. Park, M.S. Shin and S.H. Oh, Korean J. Nutr., Effects of resistant starch on metabolism of bile acids in college women., 33; 802-812 (2000)

M.J. Kim, S.N. Shin and S.K. Kim, Korean J. Food Sci. Technol., Proximate composition and calorie of Korean instant noodles., 32; 1043-1050 (2000)

C. Lee and J.S. Shin, J. Korean Soc. Food Sci. Nutr., Effects of different fiber content of rice on blood glucose and triglyceride levels in normal subject., 31; 1048-1051 (2002)

J. S. Lee, Y. S. Ahn, H. S. Kim, M. N. Chung and B. C. Jeong, Korean J. Crop Sci., Making techniques of high quality powder in sweet potato., 51; 198-203 (2006)

K. H. Lee, K. S. Woo, S. K. Lee, H. Y. Park, E. Y. Sim, S. Kim, S. K. Oh, D. H. Cho and H. J. Kim, Korean J. Food Nutr., Evaluation of quality characteristics of rice to select suitable varieties for porridge., 30 ; 243-250 (2017)

S.B. Lee, J.H. Lee, Y.S. Shin, K.S. Lee, H.G. Hwang, O.Y. Jeong, C.I. Yang, Y.H. Choi, S.J. Yang, Y.H. Jeon, H.C. Hong, H.Y. Kim, Y.C. Cho, J.H. Lee, J.D. Yea, M.K. Oh, M.K. Kim, Y.G. Kim, K.H. Jeong and Y.T. Lee, Kor. J. Breed. Sci., A medium-maturing, high non-dietary starch, specialty rice cultivar ?~Goami 3 ?(tm)., 43; 595-599 (2011)

S.H. Lee, H.J. Park, S.Y. Cho, G.J. Han, H.K. Chun, T.Y. Kim, H.G. Hwang and H.C. Choi, Korean J. Nutr., Supplementary effect of the high dietary fiber rice on lipid metabolism in diabetic KK mice., 37; 81-87 (2004)

B.V. McCleary, M. McNally and P. Rossiter, J. AOAC Int., Measurement of resistant starch by enzymatic digestion in starch and selected plant materials: collaborative study., 85; 1103-1111 (2002)

M.B. Morais, A. Feste, R.G. Miller and C.H. Lifichitz, Pediatr. Res., Effect of resistant starch and digestible starch on intestinal absorption of calcium, iron and zinc in infant pigs., 39; 872-876 (1996)

S.K. Oh, D.J. Kim, A.R. Cheun, M.R. Yoon, H.C. Hong, I.S. Choi, Y.J. Oh, K.B. Oh and Y.K. Kim, Korean J. Food Sci. Technol., Quality evaluation of Juanbyeo as aseptic-packaged cooked rice., 42; 721-726 (2010)

J. Park and M. Shin, Korean J. Food Sci., Physicochemical and cooking characteristics of non-waxy soft brown rice., 5; 531-540 (2016)

G. Rafael and M. Mancha, Anal. Biochem., One-step lipid extraction and fatty acid methyl ester preparation from fresh plant tissues., 211; 139-143 (1993)

E.Y. Shim, S.K. Chung, J.H. Cho, K.S. Woo, H.Y. Park, H.J. Kim, S.G. Oh and W.H. Kim, Food Eng. Prog., Physicochemical properties of high-amylose rice varieties., 19; 392-398 (2015)

J. Song, J.H. Kim, D.S. Kim, C.K. Lee, J.T. Youn, S.L. Kim and S.J. Suh, Hangug Jagmul Haghoeji, Physicochemical properties of starches in Japonica rices of different amylose content., 53; 285-291 (2008)

H. Taira, M. Nakagahra and T. Nagamine, J. Agric. Food Chem., Fatty acid composition of Indica, Sinica, Javanica and Japonica groups of nonglutinous brown rice., 36; 45-47 (1982)

G.J. We, Y.S. Cho, M.R. Yoon, M.S. Shin and S.H. Ko, Food Eng. Prog., Development of rice flour-based puffing snack for Early Childhood., 14; 322-327 (2010)

M.R. Yoon, C.E. Kim, H.J. Koh and M.Y. Kang, Hangug Jagmul Haghoeji, Physicochemical properties of rice kernels affected on palatability., 52; 45-50 (2007)

M.R. Yoon, J.H. Lee, J.E. Kwak, A.R. Chun and B.K. Kim, Yugjong Haghoeji, Content and characteristics of resistant starch in high amylose mutant rice varieties derived from Ilpum., 45; 324-331 (2013)

G. Zhang, Z. Ao and B.R. Hamaker, Biomacromolecules, Slow digestion property of native cereal starches., 7; 3252-3258 (2006)

L.J. Zhu, Q.Q. Liua, J.D. Wilson, M.H. Gu and Y.C. Shi, Carbohydr. Polym., Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content., 86; 1751-1759 (2011)

Information

Publisher :The Korean Society of Crop Science
Publisher(Ko) :한국작물학회
Journal Title :The Korean Journal of Crop Science
Journal Title(Ko) :한국작물학회지
Volume : 62
No :4
Pages :285-292
Received Date : 2017-07-09
Revised Date : 2017-09-07
Accepted Date : 2017-09-14
DOI :https://doi.org/10.7740/kjcs.2017.62.4.285

The Korean Journal of Crop Science ISSN:0252-9777(Print) 2287-8432(Online) 한국작물학회지

All Issue