Journal of Food, Agriculture and Environment




Vol 12, Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Effects of different cooking methods and particle size on resistant starch content and degree of gelatinization of a high amylose rice cultivar in Taiwan


Author(s):

Chinfu Chou 1 *, Tsaifa Yen 2, Chengta Li 3

Recieved Date: 2014-02-11, Accepted Date: 2014-04-12

Abstract:

Indica rice, Taichung Sen 17, was physically modified by different cooking methods and particle sizes, to compare the difference of resistant starch content (RSC) and degree of gelatinization (DG) before and after storage. DG (71.00-94.80%) was significantly increased along with decreasing particle size for some of samples, whereas DG decreased after storage for most of samples. High pressure autoclave cooking method exhibited higher RSC (11.44-12.94%), close to those treated by an electric oven cooking method (9.77-12.88%). However, samples treated by the water bath cooking method had lower RSC (8.44-12.94%). Samples treated by electric oven and water bath cooking methods had higher RSC in the particle sizes of >1.40 mm and 300-150 µm before storage, whereas samples had higher RSC in the particle sizes of 1.40 mm-300 µm after storage.

Keywords:

Rice flour, cooking methods, particle size, resistant starch, degree of gelatinization, storage


Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 6-10


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