건식처리 구연산 유기농 쌀가루의 제조방법 및

서지정보

ㆍ발행기관 : 한국산업식품공학회 ㆍ수록지정보 : 산업식품공학 / 20권 / 4호
ㆍ저자명 : 박재현, 최광수, 김창남, 최성원, 최현욱, 김병용, 백무열

영어 초록

Although rice production gradually increased in Korea, rice consumption has been significantly reduced during the last decade. To increase rice consumption, it is necessary to develop a wide range of rice-processed foods and functional rice materials. In association with digestion in rice-functional materials, people are interested in resistant starch (RS). The purpose of this study was to develop the citrated organic rice flour by dry process with different treatments and to investigate its physicochemical properties. Citric acid (0, 20, 30, 40% dry basis) was mixed with organic rice flour and reacted at 105oC and 150oC for 5 h. The degree of substitution increased with increasing citric acid concentration and reaction temperature. In DSC, when reacted at 105oC, onset temperature gradually decreased with increasing citric acid concentration but no DSC thermal characteristics were observed when reacted at 150oC. Relative crystallinity determined by XRD did not greatly change at 105oC but dramatically decreased at 150oC. As citric acid concentration and reaction temperature increased, rapidly digestible starch, slowly digestible starch, and total starch decreased but RS significantly increased. Therefore, RS content in organic rice flour increased with dryprocessed citric acid treatment and this could be applicable to produce functional foods for diabetes.

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