Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 25, Issue 2, Pages 489-495Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-016-0068-9
Keywords
brown rice; high amylose rice; water ratio; stickiness; digestive property
Categories
Funding
- Globalization of Korean Foods R&D program - Ministry of Food, Agriculture, Forestry and Fisheries, Republic of Korea
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A cooked rice model for bibimbap was developed using response surface methodology (RSM). The ratio of brown rice (X-1), high amylose rice (X-2) based on a white rice ratio of 1.0, and the ratio of water to total rice weight (X-3), were independent variables. Stickiness (Y-1), elasticity (Y-2), and overall acceptability by sensory testing (Y-3) of cooked rice were dependent variables. Optimal RSM conditions were white rice:brown rice:high amylose rice=1:1.07:0.56, and the ratio of water to total rice weight was 1.6. Coefficient of determination (R-2) values of response surface equations were 0.909, 0.930, and 0.956 for Y-1, Y-2, and Y-3, respectively (p<0.05). Experimental values measured under optimal conditions coincided with predicted values. Rapidly digestive starch (RDS) and expected glycemic index (eGI) values determined using the optimized rice model were much lower than for control white rice only.
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