• Title/Summary/Keyword: amylose-lipid complex (RS5)

Search Result 1, Processing Time 0.031 seconds

Effect of Storage Conditions, Rice, Cooker and Oil Types on the Changes of Resistant Starch Contents of Cooked Rice (저장조건, 쌀, 조리기구와 유지 종류가 밥의 저항전분 함량 변화에 미치는 영향)

  • Ren, Chuanshun;Kim, Ji Myoung;Park, Sara;Jeong, On Bit;Shin, Malshick
    • Korean journal of food and cookery science
    • /
    • v.32 no.1
    • /
    • pp.9-15
    • /
    • 2016
  • The changes of resistant starch (RS) contents of cooked rice with soybean and coconut oils under different storage conditions were investigated and RS contents were compared between the rice and cooker types. The japonica (Hopyeong) and the indica (Thailand) type rice were cooked (washed rice: water = 100: 130) using an electric cooker and a saucepan. The coconut oil and soybean oil (3%, based on rice, w/w) were added into cooking water before heating. The RS contents of freeze-dried cooked rice powders (newly-cooked rice, stored for 12 h in the refrigerator, microwave heating after storage for 12 h in the refrigerator) were measured by the AOAC method. The RS contents of cooked rice using a saucepan were higher than those using an electric cooker. The indica type cooked rice had a higher RS content than the japonica type cooked rice, regardless of storage conditions. However, addition of oil before cooking rice resulted in increased RS content on storage in the refrigerator. The highest RS content of the cooked indica type rice with soybean oil ($5.89{\pm}0.22%$) that was stored for 12 h in the refrigerator was analyzed. The results suggested that the cooked rice formed retrograded (RS3) and amylose-lipid complex (RS5) type RS; furthermore, the RS content is affected by storage conditions, rice, cooker and oil types.