Amylose and resistant starch (RS) content in rice flour were manipulated. The experiment was conducted
using a full factorial design. Rice flour with average amylose content of 20 and RS content of 0.5 g/100 g
dry sample was fortified with pure amylose from potato and high RS modified starch to reach the final
amylose content of 30, 40 and 50 and RS content of 2, 4 and 6 g/100 g dry sample. The fortified rice flours
were examined for their gelatinisation properties, in-vitro enzymatic starch digestion and gel textural
properties. It was found that amylose and RS significantly affect all the fortified rice flour properties
(p < 0.05). High amylose and RS improved starch digestion properties, reducing the rate of starch
digestion and lowering the glycaemic index (GI) values. Amylose had a more pronounced effect on the
fortified rice starch properties than RS. In this study, the fortified rice flour which contained amylose and
RS of approximately 74 and 9 g/100 g dry sample respectively was used to produce rice noodles. The
noodles exhibited low GI values (GI < 55). However, amylose and RS affected the textures of rice noodles
providing low tensile strength and break distance (extensibility).
Amylose and resistant starch (RS) content in rice flour were manipulated. The experiment was conductedusing a full factorial design. Rice flour with average amylose content of 20 and RS content of 0.5 g/100 gdry sample was fortified with pure amylose from potato and high RS modified starch to reach the finalamylose content of 30, 40 and 50 and RS content of 2, 4 and 6 g/100 g dry sample. The fortified rice flourswere examined for their gelatinisation properties, in-vitro enzymatic starch digestion and gel texturalproperties. It was found that amylose and RS significantly affect all the fortified rice flour properties(p < 0.05). High amylose and RS improved starch digestion properties, reducing the rate of starchdigestion and lowering the glycaemic index (GI) values. Amylose had a more pronounced effect on thefortified rice starch properties than RS. In this study, the fortified rice flour which contained amylose andRS of approximately 74 and 9 g/100 g dry sample respectively was used to produce rice noodles. Thenoodles exhibited low GI values (GI < 55). However, amylose and RS affected the textures of rice noodlesproviding low tensile strength and break distance (extensibility).
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