FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 35-38.doi: 10.7506/spkx1002-6300-201003008
Previous Articles Next Articles
ZHAO Na1,WANG Lan2,SHEN Jie1,SUN Zhi-da1,*,XIE Bi-jun1
Received:
Online:
Published:
Contact:
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)
CLC Number:
TS201.1
ZHAO Na1,WANG Lan2,SHEN Jie1,SUN Zhi-da1,*,XIE Bi-jun1. Granular Property and Digestibility of Yinmi Starch[J]. FOOD SCIENCE, 2010, 31(3): 35-38.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6300-201003008
https://www.spkx.net.cn/EN/Y2010/V31/I3/35