Improvement of resistant starch content and baking quality of cross-linked soft rice flour
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Improvement of resistant starch content and baking quality of cross-linked soft rice flour Chae Eun Lee1 • Junhee No1 • Kyongae Lee1 • Malshick Shin1
Received: 28 April 2020 / Revised: 30 August 2020 / Accepted: 9 September 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract To increase resistant starch (RS) content of rice flour, soft and normal rice flours were cross-linked with different flour concentrations (40, 50%). RS contents, morphology, and baking qualities of cross-linked Singil rice flour (CSRF) and Hopyeong rice flour (CHRF) were compared. Amylose and protein contents of Singil flour were higher than those of Hopyeong flour. The protein content of CSRF maintained but that of CHRF reduced. Although the RS content increased after cross-linking, the degree of RS was higher 50% flour than 40% flour. The shape of cross-linked rice flour particles changed into starch granules with debris. The overall quality and texture of CSRF40 cupcake showed the highest scores by preference test. These results suggest that CSRF can be used as a high RS rice flour substitute for wheat flour, because soft rice is easy to make flour. Keywords Soft rice flour Cross-linking Resistant starch content Protein Baking quality
Introduction Resistant starch (RS) has gained attention because of its potential health functional properties (Nissar et al., 2017). RS reduces the digestion and absorption in the intestine, blood cholesterol level, and glycemic index, and plays a role as a prebiotic in the colon. Its consumption can also reduce the risk of type 2 diabetes, cardiovascular disease, and colorectal cancer (Lockyer and Nugent, 2017; Nissar & Malshick Shin [email protected] 1
Chonnam National University, Gwangju, Republic of Korea
et al., 2017). RS passes through the small intestine to the colon, where it is fermented by the gut microbiota, producing short-chain fatty acids (SCFAs), including butyric acid. The metabolites obtained from RS intake have important biological effects including reduction of colon cancer precursors, systemic regulation of macronutrient metabolism, and improvement of physical and mental health (Birt et al., 2013). RS is defined as the starch and starch derivatives that escape from digestion in the small intestine, entering the large intestine where it can be partially or fully fermented by large intestinal microflora (Roman and Martinez, 2019). RS is classified into categories ranging from RS1 to RS5 described as follows: RS1, indigestible starch; RS2, B-type native starch; RS3, retrograded starch or retrograded amylose; RS4, chemically modified starch; and RS5, the amylose–lipid complex (Englyst et al., 1992; Shin et al., 2004; Demirkesen-Bicak et al., 2018). RS, in contrast to dietary fiber isolated from plant cell wall materials, has a small particle size, low water binding capacity, and mild scent. It is possible to control the waterbinding property of RS (Kim et al., 2015; Yu and Shin, 2015). Among the five types of RS, retrograded RS3 and cross-linked RS4 can be use
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