Effect of Steam Jet Cooking and Cooling Rate on Resistant Starch Content of Rice Flour and Starch
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 98 === Resistant starch (RS) refers to the portion of starch resist digestion by human body. There are four types of RS, the one formed by retrograding cooked starch are known as RS3. The technique of steam direct cooking involves pumping starch slurry through an ori...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/94997973887653476628 |
| Summary: | 碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 98 === Resistant starch (RS) refers to the portion of starch resist digestion by human body. There are four types of RS, the one formed by retrograding cooked starch are known as RS3. The technique of steam direct cooking involves pumping starch slurry through an orifice where it is mixed with steam at high temperature and pressure. Steam passing through the cooker formed intense turbulence, it not only heated starch slurry rapidly but also led to mechanical shearing of starch causing the structure damage. The goal of this study is to investigate the feasibility of improving RS properties of rice flour and starch by steam direct heating with various cooling rate. The results showed that the RS content of products reduced more by steam direct heating than high pressure retorting. The higher temperature steam direct heating processed the more reduction RS content of products had. The steam direct heating affected the RS content of rice flour and starch more than corn starch. By comparison of effects of heating treatment on the RS content of rice flour with rice starch, the damage from steam direct heating was less to rice flour than rice starch. It could be caused by the protection of rice protein around the rice starch. Study on controlling cooling rate of cooked starch revealed slowing cooling rate would benefit the formation of RS. The result of this investigating showed that the steam direct heating and control cooling to improve RS properties of rice starch is feasible.
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