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KMID : 0380620190510060509
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 6 p.509 ~ p.516
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Quality characteristics according to ground particle size of roasted brown rice ‘Dodamssal’ containing resistant starch
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Park Ji-Young
Lee Seuk-Ki
Choi In-Duck
Choi Hye-Sun
Kim Nam-Geol
Shin Dong-Sun
Jeong Kwang-Ho
Park Chang-Hwan
Chung Hyun-Jung
Oh Sea-Kwan
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Abstract
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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 highamylose 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 μm. 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.
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KEYWORD
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resistant starch, rice cultivar, particle size, hydrolysis index
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