고아밀로오스 쌀 품종의 이화학적, 구조적 및 in vitro 소화특성과 식품에의 응용

Abstract

The purpose of this study was to investigate the characteristics of Semimyeon and to determine the quality characteristics for rice noodles to delay the in vitro digestibility by the response surface methodology (RSM). The amylose content indicated that Mimyeon was the highest at 32.0%, Semimyeon has 30.7%, and Seilmi has 18.0%. The in vitro digestibility of Semimyeon has shown that the resistant starch (RS) content was the highest at 44.0% and predict glycemic index (pGI) was the lowest at 76.6. Based on 15 experimental conditions, this experimental plan regarding the RSM was designed and the independent variables was selected by the steaming time (X1; 1, 3, 5 min), particle size (X2; 150, 250, 350 μm), concentration of guar gum(X3; 0, 0.25, 0.5 %). As well, the dependent variables was selected as pGI (Y). The coefficient of determination of pGI was 0.9242 and the dependent variables indicated the range of 75.62~81.82. According to the RSM, the optimized condition has set as below. The steaming time was measured at 3.6 minutes and particle size was 313.0 μm. The concentration rate of guar gum was 0.4% and the predicted value of pGI was low and 76.15. The predicted blood glucose level of rice noodles has considered that this level has more efficiency in the delay of the in vitro digestion by the particle size and the concentration of guar gum than the effect of the steaming time.