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KMID : 1011620200360030253
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 3 p.253 ~ p.263
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Quality Characteristics of Rice Flours Added with Stabilized Rice Bran and Resistant Starch
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Zhang Chen
Kim Jae-Suk
Shin Mal-Shick
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Abstract
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Purpose: To improve the nutrients and dietary fiber of white rice flours, stabilized rice bran (SRB) and cross-linked resistant starch (RS4) were added to white rice flours (WRF) and quality characteristics of the rice flour mixtures were compared to those of brown rice flour (BRF).
Methods: General compositions, total dietary fiber contents (TDFCs) and nutrients such as amino acids, fatty acids, and minerals of BRF, WRF, SRB as well as RS4. physicochemical properties, color values and pasting properties of the rice flour mixtures were measured. Rice flours were made by dry milling of dried rice grains after soaking. SRB was prepared dry heat treatment of rice bran and RS4 was obtained by annealing and cross-linking with rice starch.
Results: The crude protein, lipid and ash contents of SRB were higher than those of WRF, BRF, and RS4 (p<0.05). TDFCs of SRB and RS4 were 47.53 and 54.70%, respectively. Amino acid contents and protein values of SRB were two times higher than those of WRF and BRF. Oleic acid ratios of SRB was highest among them. Mineral contents were much higher in SRB than in rice flours. TDFCs of rice flour mixtures ranged from 7.13 to 15.33%. Water binding capacities and solubilities of rice flour mixtures were 158.15-172.90% and 5.69-6.61%, respectively. In the case of WRS15 (WRF:RS4=85:15), lightness was the highest, but the color difference was the smallest. The initial pasting temperature of WSRRS15 (WRF:SRB: RS4=70:15:15) was the highest (89.55℃) but all paste viscosities were the lowest. It was possible to improve the physicochemical and pasting properties of the three mixtures, WSR15, WRS15, and WSRRS7.5 compared to BRF.
Conclusions: From these results, WRF with SRB and/or RS4 show increased TDFCs and improved quality characteristics compared to BRF.
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KEYWORD
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brown rice flour, stabilized rice bran, resistant starch, total dietary fiber, pasting property
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