KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
권호 표지
DOI QR코드

DOI QR Code

Starch Content and in vitro Hydrolysis Index of Rice Varieties Containing Resistant Starch

저항전분 함유 쌀 품종의 로스팅(Roasting)에 따른 전분 함량 및 in vitro 가수분해지수

  • Park, Jiyoung (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk Ki (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Induck (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Hye Sun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Shin, Dong Sun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Han, Sang-Ik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 박지영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 이석기 (국립식량과학원 중부작물부 수확후이용과) ;
  • 최인덕 (국립식량과학원 중부작물부 수확후이용과) ;
  • 최혜선 (국립식량과학원 중부작물부 수확후이용과) ;
  • 신동선 (국립식량과학원 중부작물부 수확후이용과) ;
  • 박혜영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 한상익 (국립식량과학원 중부작물부 수확후이용과) ;
  • 오세관 (국립식량과학원 중부작물부 수확후이용과)
  • Received : 2018.10.17
  • Accepted : 2018.11.26
  • Published : 2018.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to investigate the resistance starch(RS) content and in vitro hydrolysis index of roasted rice flours for low GI food development. This study used intermediate and high amylose rice varieties containing resistant starch. The intermediate amylose rice varieties 'Ilmi' and high amylose rice varieties, 'Goami4' and 'Dodamssal' were tested. The crude fat and crude protein contents of the rice cultivars ranged 2.12~3.08% and 6.2~7.63%, respectively. The RS and amylose contents of Dodamssal and Goami4 were higher than those of Ilmi. RS content of Ilmi was not significantly different before and after roasting treatment. The RS content of Goami4 before roasting was significantly higher than that of Dodamssal, but the RS content of Dodamssal was higher than that of Goami4 at temperatures above $210^{\circ}C$ of roasting. The soluble starch decreased after roasting in Goami4 and Dodamssal. Starch hydrolysis index (HI) and expected glycemic index (GI) were higher in order of Imi, Goami4 and Dodamssal regardless of roasting treatment. The sensory evaluation showed high scores in Dodamssal for color, flavor, bitter taste, bitter taste, sweet taste and sweetness at $240^{\circ}C$ for 10 min and $210^{\circ}C$ for 30 min. The results of this study indicate that Dodamssal was suitable varieties for powder meal with low GI.

본 연구는 쌀 품종의 가공처리에 따른 우수성 증대를 위해 저항전분을 함유한 고아밀로스 품종인 도담쌀 및 고아미4호와 중간아밀로스 쌀인 일미를 로스팅 처리하여 특성을 비교하였다. 일미는 로스팅 처리전후 저항전분 함량이 모두 1% 미만으로 차이가 없는 결과를 보였고, 저항전분 함유 쌀 품종인 고아미 4호와 도담쌀 현미의 처리전 RS 함량은 10.42, 6.14%로 고아미4호가 유의적으로(p<0.05) 높았지만 로스팅 처리후 $210^{\circ}C$이상 처리에서 고아미4호에 비해 도담쌀의 저항전분 함량이 높은 결과를 나타내었다. 가용전분함량은 로스팅 후 저항전분 함유 쌀 품종에서는 감소하였다. 전분가수분해지수와 혈당지수의 경우 모든 시료에서 일미>고아미4호>도담쌀 순으로 높았으며, 고아미4호와 도담쌀은 $180-240^{\circ}C$의 온도로 처리했을 때 처리전에 비해 HI와 eGI가 낮아지는 결과를 나타내었다. 저항전분 함량이 높고, 혈당지수가 낮은 도담쌀을 건강 기능성 선식으로 활용하고자 관능평가를 실시한 결과, $240^{\circ}C$ 10분과 $210^{\circ}C$ 30분 로스팅 처리시료에서 색깔, 향, 고소한 맛, 쓴맛, 탄맛, 단맛의 점수가 높은 결과를 나타내었다. 따라서 본 연구결과에서 도담쌀이 기능성 쌀 가공 식품을 위한 적합한 품종이라고 확인되었으며 개발된 적합한 로스팅 조건을 이용하여 제품개발을 위한 기초자료로 활용 할 수 있을 것이라 기대된다.

Keywords

References

  1. Bird A. R., A. Lopez-Rubio, A. K. Shrestha, and M. J. Gidley. 2009. CHAPTER 14 - Resistant Starch in Vitro and in Vivo : Factors Determining Yield, Structure, and Physiological Relevance. Modern Biopolymer Science. 449-510.
  2. Boekel M. A. 2006. Formation of flavour compounds in the maillard reaction. Biotechnol. Adv. 24 : 230-233. https://doi.org/10.1016/j.biotechadv.2005.11.004
  3. Bornet F. R., A. M. Fontvieille, S. Rizkalla, P. Colonna, A. Blayo, C. Mercier, and G. Slama. 1989. Insulin and glycemic responses in healthy humans to native starches processed in different ways : correlation with in vitro alpha-amylase hydrolysis. American Journal of Clinical Nutrition. 50(2) : 315-323. https://doi.org/10.1093/ajcn/50.2.315
  4. Brown I. L., K. J. McNaught, D. Andrews, and Morita T. 2001. Resistant starch : plant breeding, applications development and commercial use. Chapter 34. In : Advanced Dietary Fiber Technology. Eds : BV McCleary and L Prosky. Blackwell Science. Oxford. UK. pp.401-412.
  5. Brown, I. L., K.J. McNaught, and E. Moloney. 1995. Hi-maize TM : New directions in starch technology and nutrition. Food Australia. 47 : 272-275.
  6. Choi, I. D. 2010. Physicochemical properties of rice cultivars with different amylose contents. J. Korean Soc. Food Sci. Nutr. 39 : 1313-1319. https://doi.org/10.3746/jkfn.2010.39.9.1313
  7. Choi, S. and M., Shin. 2009. Properties of rice flours prepared from domestic high amylose rices. Korean journal of food science and technology 41(1) : 16-20.
  8. Chun, A., D. J. Kim, M. R. Yoon, S. K. Oh, and I. S. Choi. 2014. Quality characteristics of Makgeolli of rice cultivars with different starch compositions. Korean J. Food & Nutr. 27 : 50-58. https://doi.org/10.9799/ksfan.2014.27.1.050
  9. Chung, Q., and R. Liu. 2009. Hoover Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches Carbohydrate Polymers. 75 : 436-447. https://doi.org/10.1016/j.carbpol.2008.08.006
  10. Dhital, S., S. B. Katawal, and A. K. Shrestha. 2010. Formation of Resistant starch during processing and storage of instant noodles. International Journal of Food Properties. 13 : 454-463. https://doi.org/10.1080/10942910802627091
  11. Englyst H. N., Kingman S. M., and Cummings J. H. 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46 : S33-S50.
  12. Goni I., A. Garcia-Alonso, and F. Saura-Calixto. 1997. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research. 17(3) : 427-437. https://doi.org/10.1016/S0271-5317(97)00010-9
  13. Jaspreet S., D. Anne, and K. Lovedeep. 2010. Starch digestibility in food matrix : a review. Trends in Food Science & Technology 21 : 168-180. https://doi.org/10.1016/j.tifs.2009.12.001
  14. Jousse F., T. Jongen, W. Agterof, S. Russell, and P. Braat. 2002. Simplified kinetic scheme of flavor formation by the maillard reaction. J. Food Sci. 67 : 2534-2542. https://doi.org/10.1111/j.1365-2621.2002.tb08772.x
  15. Juliano B. O. 1985. Polysaccharide, proteins, and lipids of rice. In rice chemistry and technology. The American Association of Cereal Chemists, Inc., St. Paul, MN, USA. pp. 59-120
  16. Kim, H. R., M. J. Kim, Y. H. Yang, K. J. Lee, and M. R. Kim. 2010. Effect of grain size on the physichemical & nutritional properties of beef porridge. Korean J. Food Culture. 25 : 70-75.
  17. Kim, M. J., S. N. Shin, and S. K. Kim. 2000. Proximate composition and calorie of Korean instant noodles. 32 : 1043-1050.
  18. KOSTAT. 2016. Food Grain Consumption Survey Report. ISSN 1599-2381.
  19. Kwak, J., J. H. Lee, H. W. Kim, J. S. Lee, A. Chun, M. R. Yoon, S. K. Oh, J. Chang, and B. K. Kim. 2014. Quality Properties of Makgeolli Brewed with Fiber-rich Rice Cultivars. Korean J. Food & Nutr. 27(5) : 851-858. https://doi.org/10.9799/ksfan.2014.27.5.851
  20. Lee, B. Y., J. H. O, M. H. Kim, K. H. Jang, J. C. Lee, and J. H. Surh. 2010. Influences of roasted or non-roasted brown rice addition on the nutritional and sensory properties and oxidative stability of Sunsik. Korean J. Food Cookery Sci. 26(6) : 872-886.
  21. Lee, G. C., S. J. Kim, and B. K. Koh. 2003. Effect of roasting condition on the physicochemical properties of rice flour and the quality characteristics of Tarakjuk. Korean J. Food Sci. Technol. 35(5) : 905-913.
  22. Lee, J. H., B. K. Lee, B. W. Lee, H. J. Kim, J. Y. Park, S. I. Han, and Y. Y. Lee. 2018. Evaluation of bioactive compounds and antioxidant activity of roasted oats in different extraction solvents. Korean J. Food Sci. Technol. 50(1) : 111-116. https://doi.org/10.9721/KJFST.2018.50.1.111
  23. Lee, K. H., J. Y. Park, S. K. Lee, Y. Y. Lee, B. W. Lee, H. Y. Park, H. S. Choi, D. H. Cho, S. I. Han, and S. K. Oh. 2017. Quality Characteristics of Puffed Snacks Made from High-amylose Rice Varieties Containing Resistance starch. Korean J. Crop Sci. 62(4) : 275-282. https://doi.org/10.7740/KJCS.2017.62.4.275
  24. McCleary, B. V., M. McNally, and P. Rossiter. 2002. Measurement of resistant starch by enzymatic digestion in starch and selected plant materials : collaborative study. J. AOAC International 85 : 1103-1111.
  25. Moon, H. P. 2010. Food crisis and the importance of rice. Food Preservation and processing 9 : 39-48.
  26. Oh, J., I. Choi, S. Park, S. Lee, and S. Oh. 2000. Effects of resistant starch on availability of energy nutrients in rats. Korean J Nutr. 33(4) : 365-373.
  27. Roopa, S., and K. S. Premavalli. 2008. Effect of processing on starchfractions in different varieties of finger millet. Food Chemistry. 106 : 875-882. https://doi.org/10.1016/j.foodchem.2006.08.035
  28. Sajilata, M. G., R. S. Singhal, and P. R. Kulkarni. 2006. Resistant Starch- a Review, Institute of Food Technologists. 5(1) : 1-17.
  29. Shim, E. Y., S. K. Chung, J. H. Cho, K. S. Woo, H. Y. Park, H. J. Kim, S. G. Oh, and W. H. Kim. 2015. Physicochemical Properties of High-amylose Rice Varieties. Food Eng. Prog. 19 : 392-398. https://doi.org/10.13050/foodengprog.2015.19.4.392
  30. Song, J., J. H. Kim, D. S. Kim, C. K. Lee, J. T. Youn, S. L. Kim, and S. J. Suh. 2008. Physicochemical properties of starches in Japonica rices of different amylose content. Korean J. Crop. Sci. 53 : 285-291.
  31. Yoon, M. R., J. H. Lee, J. E. Kwak, A. R. Chun, and B. K. Kim. 2013. Content and characteristics of resistant starch in high amylose mutant rice varieties derived from Ilpum. Korean J. Breed. Sci. 45 : 324-331. https://doi.org/10.9787/KJBS.2013.45.4.324
  32. Zavareze E. R., and A. R. G. Dias. 2011. Dias Impact of heat-moisture treatment and annealing in starches : A review Carbohydrate Polymers. 83 : 317-328. https://doi.org/10.1016/j.carbpol.2010.08.064
  33. Zhu L. J., Q. Q. Liua, J. D. Wilson, M. H. Gu, and Y. C. Shi. 2011. Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content. Carbohydr. Polym. 86 : 1751-1759. https://doi.org/10.1016/j.carbpol.2011.07.017

Cited by

  1. 저항전분 함유 도담쌀 볶음 현미가루의 입도별 품질특성 vol.51, pp.6, 2018, https://doi.org/10.9721/kjfst.2019.51.6.509