Effect of the Cooking Condition on Enzyme-resistant Starch Content and in vitro Starch and Protein Digestibility of Tarakjuk (Milk-rice Porridge)
2004
Lee, G.C. (Korea University, Seoul, Republic of Korea), E-mail: [email protected] | Lim, S.T. (Korea University, Seoul, Republic of Korea) | Yoon, H.S. (Korea University, Seoul, Republic of Korea)
Cooking condition of Tarakjuk (milk-rice porridge) was established on gelatinization temperature using differential scanning calorimetry (DSC) of roasted Ilpum rice flour, which has highest enzyme-resistant starch (RS) content. Effect of cooking temperature and time on DSC characteristics, crystallity with X ray diffractogram, RS content, in vitro starch digestibility (IVSD), amino acid composition, and in vitro protein digestibility (IVPD) of Tarakjuk were determined.
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