Influence of Oils and Atarches on The In vitro Digestion of Steamed Rice Cake (SRC)

• Main Authors: Juo-Wei Tai, 戴若瑋
• Other Authors: Shih Hsin Chen
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/97972564668514494741

碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 101 === The steamed rice cake (SRC) is a traditional Indica rice product, which was generally recognized as beneficial to postprandial (post-meal) glycemia control, however the literatures were limited. The objective of present study was to investigate the in vitro digestion and texture properties of SRC with the addition of oils and partial displacement of flours. In addition, the influence of particle size on the digestion was discussed. The purpose was to obtain the digestion parameters and predicted glycemic index for the diet. The results show that the hydrolysis rate was dependent on particles; a smaller particle size resulted in a higher equilibrium concentration. The texture study revealed that the hardness index of SRC got more significant as the increase of addition level of oil or replacement of mungbean starch; however, SRC with tapioca starch got a decrease of hardness. Sample storage at 4oC for 24 hr showed a higher hardness than the fresh. According to the in vitro digestion study, the addition level of oil increased, the equilibrium concentration of SRC decreased. When oil addition levels were as 0, 10, 20, 30 g soybean oil/110 g dry flour, the equilibrium concentration of steamed rice cake were 91.40, 80.94, 72.58, 66.89%, respectively. Based on the same addition level, SRC with addition of different oils (soybean oil, sunflower oil, canola oil, olive oil, interesterified lard) showed similar results in in vitro digestion. Replacement of rice flour with mung bean starch, cornstarch, tapioca starch of 10 and 20 g, the equilibrium concentration was lower than the pure SRC product (72.58%), which was ranged in 60.0968.83%. The addition of oil and partial replacement of starches in steamed rice cake could enhance the reduction of eGI, and it could be improved if the SRC was stored at 4oC for 24 hr. Our results successfully evaluated the possibility of SRC to be a functional food for diabetic patients.