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    Please use this identifier to cite or link to this item: https://ir.fy.edu.tw:8080/ir/handle/987654321/15783


    Title: Effects of different cooking methods and particle size on resistant starch content and degree of gelatinization of a high amylose rice cultivar in Taiwan
    Authors: Chinfu Chou;Tsaifa Yen;Chengta Li
    Contributors: 輔英科技大學 保健營養系
    Keywords: Rice flour;cooking methods;particle size;resistant starch;?degree of gelatinization;?storage
    Date: 2014-01-01
    Issue Date: 2014-08-14 16:33:05 (UTC+8)
    Abstract: Indica rice, Taichung Sen 17, was physically modified by different cooking methods and particle sizes, to compare the difference of resistant starchcontent (RSC) and degree of gelatinization (DG) before and after storage. DG (71.00-94.80%) was significantly increased along with decreasing particle size for some of samples, whereas DG decreased after storage for most of samples. High pressure autoclave cooking method exhibited higher RSC (11.44-12.94%), close to those treated by an electric oven cooking method (9.77-12.88%). However, samples treated by the water bath cooking method had lower RSC (8.44-12.94%). Samples treated by electric oven and water bath cooking methods had higher RSC in the particle sizes of >1.40 mm and 300-150 ?m before storage, whereas samples had higher RSC in the particle sizes of 1.40 mm-300 ?m after storage.
    Relation: Electronic Journal of Food, Agriculture & Environment 12(1),無-無
    Appears in Collections:[保健營養系] 期刊論文

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