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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.2
- 수록면
- 180 - 183 (4page)
이용수
초록· 키워드
오류제보하기
Digestion properties of 3 types of cereals, white rice, brown rice, and barley, were measured after cooking or grinding. Regardless of the processing methods, white rice showed the highest rate and the greatest extent of digestion, whereas barley showed the lowest values. During the early digestion period, cooked white rice kernels had a larger k (kinetic constant) value than uncooked white rice flour, indicating that cooking induced faster digestion than grinding. In the case of brown rice and barley, the cell wall in cooked kernels remained intact and resulted in a lower k values than those of uncooked flour. However, after 3 hr of digestion, the total digestion extent was greater for the cooked brown rice and barley than that for uncooked flours. The high content of slowly digestible starch (SDS) in cooked brown rice and barley might be due to the starch fraction which was protected by the cell wall. The resistant starch (RS) content, however, was greater for the uncooked flours than that for cooked kernels. The cooked kernels of 3 cereal samples tested showed higher glycemic index (GI) values than the uncooked flours.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (12)
참고문헌 신청
1. [학술지(정기간행물)] - Englyst HN / 1996 / The classification and measurement of dietary carbohydrates / Food Chem 57 : 15 ~ 21
2. [학술지(정기간행물)] - Han J-A / 2007 / Preparation and physical characteristics of slowly digesting modified food starches / Carbohyd. Polym 67 : 366 ~ 374
3. [학술지(정기간행물)] - So-Young Chun / 2006 / Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions / Food Science and Biotechnology 15 (4) : 589 ~ 594
4. [학술지(정기간행물)] - Holm J / 1985 / Starch availability in vitro and in vivo after flaking, steam-cooking, and popping of wheat / J. Cereal Sci 3 : 193 ~ 206
5. [학술지(정기간행물)] - Englyst HN / 1992 / Classification and measurement of nutritionally important starch fractions / Eur. J. Clin. Nutr 46 : S33 ~ S50
2. [학술지(정기간행물)] - Han J-A / 2007 / Preparation and physical characteristics of slowly digesting modified food starches / Carbohyd. Polym 67 : 366 ~ 374
3. [학술지(정기간행물)] - So-Young Chun / 2006 / Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions / Food Science and Biotechnology 15 (4) : 589 ~ 594
4. [학술지(정기간행물)] - Holm J / 1985 / Starch availability in vitro and in vivo after flaking, steam-cooking, and popping of wheat / J. Cereal Sci 3 : 193 ~ 206
5. [학술지(정기간행물)] - Englyst HN / 1992 / Classification and measurement of nutritionally important starch fractions / Eur. J. Clin. Nutr 46 : S33 ~ S50
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UCI(KEPA) : I410-ECN-0101-2013-573-001010158