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.
Similar content being viewed by others
References
AACCl. Approved Methods of the AACC. 11th ed. methods 44-15.02. American Association of Cereal Chemists, St. Paul, MN, USA. (2012)
Alcázar-Alay SC, Meireles MAA. Physicochemical properties, modifications and applications of starches from different botanical sources. Food Sci. Technol., Campinas, 35(2): 215-236 (2015)
AOAC Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists. Washington DC, USA. Method 991.43. (2000)
Ashwar BA, Gani A, Shah A, Masoodi FA. Physicochemical properties, in vitro digestibility and structural elucidation of RS4 from rice starch. Int. J. Biol. Macromol. 105: 471–477 (2017)
Ashwar BA, Gani A, Gani A, Shah A, Masoodi, FA. Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics. Food Chem. 239: 287–294 (2018)
Baghurst PA, Baghurst K Record S. Dietary fibre, nonstarch polysaccharides and resistant starch: a review. Food Australia 48: S3-35 (1996)
Birt DF, Boylston T, Hendrich S, Jane JL, Hollis J, Li L, McClelland J, Moore S, Phillips GJ, Rowling M, Schalinske K, Scott MP, Whitley EM. Resistant starch: Promise for improving human health. Adv. Nutr. 4: 587-601 (2013)
Choi HC, Ahn SN, Hong HC, Kim YK, Hwang HG, Kim TY. New mutants of specialty rice induced from Ilpumbyeo, a high-quality rice cultivar, by MNU (N-methyl N-nitrosourea) treatment on fertilized egg cells. Korean J. Breed. Sci. 38(3): 154-160 (2006)
Cho JH. Good market prospect because Singil rice is easy to make flour. Horticulture. http://www.hortitimes.com/news/articleView.html?idxno=8337. Accessed October 15, 2018 (2018)
Chung H J, Liu Q, Lee L, Wei, D. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloid. 25(5): 968-975 (2011)
Demirkesen-Bicak H, Tacer-Caba Z, Nilufer-Erdil D. Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L) starch and the effects on starch properties. Int. J. Biol. Macromol. 111: 505-513 (2018)
Englyst HN, Kingman SM, Cummings JH. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46 (Suppl. 2): S33-50 (1992)
Huang M, No J, Shin M. Effects of heat-moisture treatment on functional properties of high amylose rice starches with different crystalline types. Korean J. Food Sci. Technol. 52(1): 31-39 (2020)
Huber KC, BeMiller JN. Channels of maize and sorghum starch granules. Carbohyd. Polym. 41(3): 269-276 (2000)
Kang NE, Kim HY, Lee IS. Quality characteristics of the walnut bread with varied levels of resistant starch. J. Korean Soc. Food Culture 21(3): 290-296 (2006)
Kent NL, Jones CR. The cellular structure of wheat flour. Cereal Chem. 29: 383-398 (1952).
Kim J, Shin M. Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes. LWT: Food Sci.Technol. 59: 526-532 (2014)
Kim J, Zhang C, Shin M. Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch. Food Sci. Biotechnol. 24(3): 835-841 (2015)
Lee CE, No J, Shin M. Physicochemical properties of resistant starch prepared from Singil rice starch. Korean J. Food Cook. Sci. 34(6): 626-634 (2018)
Liu J, Wang B, Lin L, Zhang J, Liu W, Xie J, Ding Y. Functional, physicochemical properties and structure of cross-linked oxidized maize starch. Food Hydrocolloid. 36:45-52 (2014)
Lockyer S, Nugent AP. Health effects of resistant starch. Nutrition Bulletin, 42: 10-41 (2017)
Medcalf DG, Gilles KA. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem. 42: 558-568 (1965)
Mu-Forster C, Wasserman BP. Surface localization of zein storage proteins in starch granules from maize endosperm. Proteolytic removal by thermolysin and in vitro cross-linking of granule-associated polypeptides. Plant Physiol. 116: 1563-1571 (1998)
Mun S, Shin M. The effects of annealing on resistant starch contents of cross-linked maize starches. Korean J. Food Sci. Technol. 34(3): 431-436 (2002)
Mun S, Shin M. Molecular structure of rice starch to investigate the differences in the processing quality of rice flours. Food Sci. Biotechnol. 27(4): 1007-1014 (2018)
Nissar J, Ahad T, Naik HR, Hussain SZ. Resistant starch-chemistry and nutritional properties. Int. J. Food Sci. Nutr. 2(6): 95-108 (2017)
Roman L, Martinez MM. Structural basis of resistant starch (RS) in bread: Natural and commercial alternatives. Foods 8: 267 (2019)
Schoch TJ. Whole starches and modified starches. Vol. 4. pp 106-108. In: Methods in Carbohydrate Chemistry. Whistler RL (ed). Academic Press, NY, USA. (1964)
Shin M, Gang DO, Song J. Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Sci. Biotechnol. 19(4): 951-956 (2010)
Shin M, Song J, Seib P A. In vitro Digestibility of cross-Linked starches-RS4. Starch/Stärke, 56(10): 478-483 (2004)
Suwannaporn P, Pitiphunpong S, Champangern S. Classification of rice amylose content by discriminant analysis of physicochemical properties. Starch/Stärke 59: 171-177 (2007)
Tester RF, Debon SJJ. Annealing of starch-a review. Int. J. Biol. Macromol. 27(1): 1-12 (2000)
Yu M, Shin M. Improving gel formation of rice starch added with cross-linked resistant starch prepared from rice starch. Starch/Stärke 67: 829–837 (2015).
Zhou X, Ying Y, Hu B, Pang Y, Bao J. Physicochemical properties and digestibility of endosperm starches in four indica rice mutants. Carbohyd. Polym. 195: 811-818 (2018).
Acknowledgement
This work was supported by IPET through Innovational Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (119030-03).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
No potential conflict of interest relevant to this article was reported.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Lee, C.E., No, J., Lee, K. et al. Improvement of resistant starch content and baking quality of cross-linked soft rice flour. Food Sci Biotechnol 29, 1695–1703 (2020). https://doi.org/10.1007/s10068-020-00826-3
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-020-00826-3