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KMID : 1011620200360060529
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 6 p.529 ~ p.536
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Physicochemical and Thermal Properties, and Starch Digestibility of Dry-Milled Rice Flours with Different Amylose Contents using an Ultra-Centrifugal Mill
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Lee Seung-Yeon
Kweon Mee-Ra
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Abstract
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Purpose: The study explored the physicochemical and thermal properties and the in vitro starch digestibility of rice flours having different amylose contents milled with an ultra-centrifugal mill.
Methods: Rice flours from 4 rice cultivars (Dodamssal, Bukkyoung, Ilmibyeo, and Baekokchal) were dry-milled using an ultra-centrifugal mill. The physicochemical properties of the flours were analyzed by damaged starch, morphology, particle size distribution, and swelling power. The thermal properties were analyzed by rapid visco analyzer (RVA) and differential scanning calorimetry (DSC). Also, the in vitro starch digestibility of the flours was analyzed.
Results: Dodamssal flour showed the lowest damaged starch content and swelling power compared to the other flour samples. The particle size distribution of the flours exhibited a unimodal pattern for Dodamssal flour and a bimodal pattern for the other three flours. DSC results showed the highest gelatinization onset and peak temperatures and lowest enthalpy value for the Dodamssal flour. RVA results also showed the lowest pasting viscosities for the flour. Besides, the Dodamssal flour had the lowest rapidly digestible starch (RDS) content and the highest slowly digestible starch (SDS) and resistant starch (RS) content.
Conclusion: Overall, the Dodamssal flour showed a significant variation in its physicochemical and thermal properties compared with the other flour samples, which resulted in it being more resistant to starch hydrolyzing enzymes. Thus it appears that the major factor that leads to variability in the properties of rice flours is not the amylose content but the molecular structural property of starch in the flour.
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KEYWORD
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rice flour, ultra-centrifugal mill, particle size, thermal property, starch digestibility
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