FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 35-38.doi: 10.7506/spkx1002-6300-201003008

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Granular Property and Digestibility of Yinmi Starch

ZHAO Na1，WANG Lan2，SHEN Jie1，SUN Zhi-da1,*，XIE Bi-jun1   

  1. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；2. Institute for Farm
    Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
  • Received:2009-04-29 Online:2010-02-01 Published:2010-12-29
  • Contact: SUN Zhi-da E-mail:sunzhida@mail.hzau.edu.cn

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Abstract:

The morphological and physicochemical properties of Yinmi (a Chinese traditional food made from selected glutinous rice through sequential steps of soaking, cooking and shade drying) starch including granular structure, color and crystal structure were studied using scanning electronic microscope, colorimeter and X-ray diffraction techniques. Results showed that Yinmi starch was gel-like granules or diffused crystals. Digestion rate of Yinmi starch was increased due to the enhanced amount of rapid digestible starch (RDS) and declined amount of resistant starch (RS). The glycemic index (GI) was estimated using the equation of GI = 39.71 + 0.549HI built by Goni’s research group. A negative correlation between glycemic index or hydrolysis index and resistant starch content was observed.

Key words: granular structure, rapid digestible starch (RDS), hydrolysis index (HI), glycemic index (GI)

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