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Although rice production gradually increased in Korea, rice consumption has been significantly reduced during the last decade. To increase rice consumption, it is necessary to develop a wide range of rice-processed foods and functional rice materials. In association with digestion in rice-functional materials, people are interested in resistant starch (RS). The purpose of this study was to develop the citrated organic rice flour by dry process with different treatments and to investigate its physicochemical properties. Citric acid (0, 20, 30, 40% dry basis) was mixed with organic rice flour and reacted at 105oC and 150oC for 5 h. The degree of substitution increased with increasing citric acid concentration and reaction temperature. In DSC, when reacted at 105oC, onset temperature gradually decreased with increasing citric acid concentration but no DSC thermal characteristics were observed when reacted at 150oC. Relative crystallinity determined by XRD did not greatly change at 105oC but dramatically decreased at 150oC. As citric acid concentration and reaction temperature increased, rapidly digestible starch, slowly digestible starch, and total starch decreased but RS significantly increased. Therefore, RS content in organic rice flour increased with dryprocessed citric acid treatment and this could be applicable to produce functional foods for diabetes.
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참고문헌 (34)
참고문헌 신청
Adebowale K / 2005 / Hydrothermal treatments of finger millet (Eleusine coracana) starch / Food Hydrocolloid 19:974~983
Charalampopoulos D / 2002 / Applications of cereals and cereal components in functional foods: A review / Int. J. Food Microbiol 79:131~141
Englyst HN / 1992 / Classification and measurement of nutritionally important starch fractions / Eur. J. Clin. Nutr 46:33~50
Englyst HN / 1982 / Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates / Analyst 107:307~318
Gunaratne A / 2002 / Effect of heatmoisture treatment on the structure and physicochemical properties of tuber and root starches / Carbohyd. Polym 49:425~437
Charalampopoulos D / 2002 / Applications of cereals and cereal components in functional foods: A review / Int. J. Food Microbiol 79:131~141
Englyst HN / 1992 / Classification and measurement of nutritionally important starch fractions / Eur. J. Clin. Nutr 46:33~50
Englyst HN / 1982 / Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates / Analyst 107:307~318
Gunaratne A / 2002 / Effect of heatmoisture treatment on the structure and physicochemical properties of tuber and root starches / Carbohyd. Polym 49:425~437
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