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首页> 外文学位 >Development and utilization of resistant starch in cooked rice grains and breads.
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Development and utilization of resistant starch in cooked rice grains and breads.

机译：在米饭和面包中开发和利用抗性淀粉。

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摘要

This thesis consists of two separate studies. The first is titled "Effects of Cooking Methods and Starch Structure on Starch Hydrolysis Rates of Rice", and the second one is "Application of a Novel Resistant Starch in Bread: Composition, Structure and Sensory Analysis". With concerns over diabetes, there is a need to find methods of cooking rice to reduce the rate of glucose release after ingesting. Comparing between steamed, stir-fried and pilaf rice, stir-fried rice displayed the slowest starch-hydrolysis rate and the largest resistant starch (RS) content followed by pilaf rice and steamed rice. RS in food is not readily hydrolyzed and is a healthy alternative for use in breads. Breads were made with 20% - 50% type 5 resistant starch (RS5). Sensory results showed no significant differences between bread with 20% RS5 and the control bread for overall opinion, likeliness of purchase, uncharacteristic flavor, and ranking.
机译：本论文包括两个单独的研究。第一个标题为“烹饪方法和淀粉结构对大米淀粉水解率的影响”，第二个标题为“新型抗性淀粉在面包中的应用：组成，结构和感官分析”。考虑到糖尿病，需要找到煮饭的方法以减少摄取后的葡萄糖释放速率。与蒸米，炒米和抓饭相比，炒米显示出最低的淀粉水解速率和最大的抗性淀粉（RS）含量，其次是抓饭和蒸米。食品中的RS不易水解，是用于面包的健康替代品。面包用20％-50％的5型抗性淀粉（RS5）制成。感官结果表明，在总体意见，购买可能性，独特风味和排名方面，含20％RS5的面包与对照面包之间无显着差异。

著录项

  • 作者

    Reed, Michael Owen.;

  • 作者单位

    Iowa State University.;

  • 授予单位 Iowa State University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 M.S.
  • 年度 2012
  • 页码 117 p.
  • 总页数 117
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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