Advanced SearchSearch Tips
Effect of Storage Conditions, Rice, Cooker and Oil Types on the Changes of Resistant Starch Contents of Cooked Rice
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Storage Conditions, Rice, Cooker and Oil Types on the Changes of Resistant Starch Contents of Cooked Rice
Ren, Chuanshun; Kim, Ji Myoung; Park, Sara; Jeong, On Bit; Shin, Malshick;
  PDF(new window)
The changes of resistant starch (RS) contents of cooked rice with soybean and coconut oils under different storage conditions were investigated and RS contents were compared between the rice and cooker types. The japonica (Hopyeong) and the indica (Thailand) type rice were cooked (washed rice: water
retrograded starch (RS3);amylose-lipid complex (RS5);oil;storage condition;rice type;
 Cited by
재료배합비와 저장조건에 따른 냉동냉면(압출숙면)의 저항전분 함량과 조리특성,류복미;김창순;

한국식품조리과학회지, 2017. vol.33. 5, pp.551-557 crossref(new window)
Contents of Resistant Starch and Cooking Characteristics of Frozen Naengmyeons (Extrusion Cooked Noodle) by Ratios of Ingredient and Storage Conditions, Korean Journal of Food & Cookery Science, 2017, 33, 5, 551  crossref(new windwow)
Anoja M. 2015. New low-calorie rice could help cut rising obesity rates. American Chemical Society. Available from: Accessed June 5, 2015

AOAC. 2000. Approved methods of the Association of Official Analytical Chemisits, 17th ed. Method 991.43 Total dietary fiber enzymatic-gravimetric method. The Association: Gaithersburg, MD, USA

Asp NG. 1992. Resistant starch. Proceedings from the 2nd plenary meeting of EURESTA: European Flair concerted action no. 11 (COST 911): Physiological implications of the consumption of resistant starch in man. Eur J Clin Nutr 46(Suppl 2):S1

Choi SY, Shin MS. 2009. Properties of rice flours prepared from domestic high amylose rices. Korean J Food Sci Technol 41(1):16-20

Dupuis JH, Liu Q, Yada RY. 2014. Methodologies for increasing the resistant starch content of food starches: A review. Compr Rev Food Sci Food Saf 13(6):1219-1234 crossref(new window)

Eerlingen RC, Crombez M, Delcour JA. 1993. Enzyme-resistant starch. I. Quantitative and qualitative influence of incubation time and temperature of autoclaved starch on resistant starch formation. Cereal Chem 70(3):339-344

Englyst HN, Kingman SM, Cummings JH. 1992. Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr 46(Suppl 2):S33-50

Hasjim J, Lee SO, Hendrich S, Setiawan S, Ai Y, Jane JL. 2010. Characterization of a novel resistant-starch and its effects on postprandial plasma-glucose and insulin responses. Cereal Chem 87(4):257-262 crossref(new window)

Hong KH. 2009. Dietary therapy for prevention of atherosclerosis. J Korean Med Assoc 52(3):287-298 crossref(new window)

Kim JE, Zhang C, Shin MS. 2015. Forming rice starch gels by adding retrogradaded and cross-linked resistant starch preared from rice starch. Food Sci Biotechnol 24(3):835-841 crossref(new window)

Kum JS, Lee CH, Baek KH, Lee SH, Lee HY. 1995. Influence of cultivar on rice starch and cooking properties. Korean J Food Sci Technol 27(3):365-369

Lee SK, Hong YH, Shin MS. 1999. The effect of mild-acid treated waxy starches on the yield of resistant starch. Korean J Food Cook Sci 15(4):418-425

Mun SH, Baek MY, Shin MS. 1997. Effect of amylose content on the physical properties of resistant starches. Korean J Food Sci Technol 29(3):516-521

Park SJ, Park KW, Shin MS. 2011. The cooking characteristics of high-yielding japonica and tongil type rice. Korean J Food Cook Sci 27(6):735-743 crossref(new window)

Rani MR, Bhattachrya KR. 1995. Microscop of rice starch granules during cooking. Starch/Starke 47(9):334-337 crossref(new window)

Shin MS. 1999. Resistant starch. Korean J Human Ecol 2(2):29-38

Wi EU, Park JH, Shin MS. 2013. Comparison of physicochemical properties and cooking quality of Korea origanic rice varieties. Korean J Food Cook Sci 29(6):785-793 crossref(new window)

Zhang W, Bi J, Yan X, Wang H, Zhu C, Wang J, Wan J. 2007. In vitro measurement of resistant starch of cooked milled rice and physico-chemical characteristics affecting its formation. Food Chem 105(2):462-468 crossref(new window)