Abstract
This research aimed to evaluate the effect of different varieties and proportion of yam on the resistant starch type III content (RSC) and physical properties of steamed rice bowl cake. According to the research results, RSC (9.2-11.7%) was significantly increased (p p p p p < 0.05) were observed in some experiment variables of solubility and swelling power.
Highlights
Rice is the most important staple food crop for a large part of the world's human population, especially in Taiwan, and it plays an important energy source in people’s diets [1]
Results of this research revealed the effects of different varieties (Da shan line 2, Tainung 5 and Heng chun) and proportion (10, 20 and 30%) of yam on the Resistant Starch Type III Content (RSC), texture, color, solubility and swelling power of steamed rice bowl cake
The texture profile analysis and color evaluation were significantly affected by different varieties and proportion of yam
Summary
Rice is the most important staple food crop for a large part of the world's human population, especially in Taiwan, and it plays an important energy source in people’s diets [1]. Starch is the major source of dietary carbohydrates and is the most abundant storage polysaccharide in plants [4]. Starch is a polymer of glucose linked together by α-D-(1-4) and/or α-D-(1-6) glycosidic bonds [4] It consists different two D-glucan polymers, one is amylose, which is a primarily linear structure, and the other is amylopectin, which is a branched structure [6,7]. It is used for different textures of food [8]. Amylose content of rice is a major factor affecting the textural, functional and physicochemical properties for food, and can be related to its rheological and swelling properties [2,7]
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