The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Heat Treatment on In Vitro Hydrolysis Index of Commercial Saengshik

시판 표준 생식의 전분 가수분해지수에 열처리가 미치는 영향

  • Han, Sung-Hee (Institute of Life Science and Natural Resources, Korea University) ;
  • Han, Sang-Yoon (Ohaeng Saengshik Co, Ltd, Inc) ;
  • Rhee, Chul (Divisions of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
  • Published : 2008.12.31
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Abstract

In this study, we assessed the effects of heat treatment on the in vitro hydrolysis indices of commercial Saengshik. Thermal treatment on grain flour and commercial Saengshik increased soluble dietary finer(SDF) and insoluble fiber(IDF), while total dietary fiber(TDF) content remained nearly constant regardless of thermal treatment. Among the samples, COS(Commercial Ohaeng Saengshik) showed the highest TDF and IDF content in raw and heated samples. Additionally, the resistant starch(RS) contents in unheated samples were shown to be high. After heating, the RS levels of all the samples were reduced significantly, by over 12%. The degree of gelatinization in the unheated samples was lower than that of the heated samples, whereas the degree of retrogradation in the unheated samples was higher than that of the heated samples. The hydrolysis indices(HI) of the unheated samples were relatively low, whereas the heated group evidenced high levels. The HI must be affected by content of RS and IDF in samples.

Keywords

References

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