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KMID : 1134820210500101040
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 10 p.1040 ~ p.1048
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Effects of Using Black Rice on Quality and Functional Properties of “Dodamssal” Rice Noodles Containing Resistant Starch
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Park Ji-Young
Park Hye-Young
Kim Hong-Sig
Choi Hye-Sun
Song Ha-Na
Chung Hyun-Jung
Oh Sea-Kwan
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Abstract
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Rice is gluten-free and a staple food in many Asian countries. This study was conducted to investigate ways to improve the physicochemical properties and functionality of rice noodles made from high-amylose rice containing resistant starch. Two rice cultivars were used to make the rice noodles: Dodamssal and Joeunheugmi (black rice, BR). The pasting properties, texture, resistant starch content, glycemic index, polyphenol content, and antioxidant activity of the rice noodles were analyzed. Under conditions of 50% water absorption, extruded rice noodles at 112°C, containing 5%, 10%, 15%, 20%, 25%, and 30% BR were prepared. Three types of noodles, namely extruded noodles (EN), dried EN (DN, dried at 40°C for 48 h), and frozen EN (FN, frozen at -20°C for 48 h), were prepared and cooked. The peak and trough viscosity values decreased with the addition of 5 to 20% BR but increased again with the addition of 25% and 30% BR. The hardness, springiness, and cohesiveness also decreased with the addition of BR. The hardness of the rice noodles was found to be in the following order: EN< FN< DN. The resistant starch and soluble starch content decreased with the addition of BR. The total polyphenol content, ABTS, and DPPH radical scavenging activities increased with the addition of BR, with activities in the following order: FN> EN> DN. The in vitro glycemic index of the rice noodles with the addition of 5% BR was significantly lower. The addition of BR can thus reduce the hardness and improve the functionality of extruded rice noodles made with Dodamssal.
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KEYWORD
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black rice, resistant starch, rice noodle, high amylose rice, extrusion
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