Abstract
This research aimed to evaluate the effect of different varieties and proportion of sweet potatoes on the resistant starch content (RSC) and physical characteristics of steamed rice bowl cake. Accordingly, the research further evaluated the optimal conditions for the production of steamed rice bowl cake with high RSC. According to the research results, RSC (10.31-12.01%) was significantly increased (p p p p < 0.05) a* and b* values were observed in steamed rice bowl cake of TN 66 (a*=1.01, 2.87 and 4.67), TN 73 (a*=9.79, 13.33 and 16.99) and TN 57 (b*=7.91, 11.96 and 16.09), TN 66 (b*=22.78, 30.38 and 38.11), respectively.
Highlights
Rice is a major crop, and it plays an important role in people’s diets
The measured Resistant Starch Content (RSC) of steamed rice bowl cake ranged between 10.00 and 12.01%, which agreed with previously reported values of 8.44-12.94% [1]
Recrystallization during retrogradation could be formed by the association between amylose and amylopectin through the cooling of steamed rice bowl cake preparation [5], resulting in similar RSC between different varieties of sweet potatoes
Summary
Rice is a major crop, and it plays an important role in people’s diets. About 50% of the world’s population live on a diet of rice as their caloric source [1]. Starch is the major component of rice [2], and its functional and structural properties are important. Starch is a primary energy source in our daily diet. Amylose content of rice is a major factor influencing the texture, functional and physicochemical properties for rice-made food, and can be related to its rheological and swelling properties [2]. Indica rice is usually containing higher amylose content when comparing with Japonica rice, which is easy to retrograde, and further form resistant starch III (RS III, retrograded starch) [1]
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