Abstract
In this study, we investigated the effect of the difference in shape of materials on the RS(resistant starch)content during cooking and examined the effect of cooking method and refrigerated storage on the RS content, by using brown rice and brown rice flour. The RS content of brown rice was 0.33% for normal cooking and 0.33% for pressure cooking, and brown rice flour was 0.29% for normal cooking and 0.25% for pressure cooking. As for the RS content of brown rice flour, pressure cooking was significantly reduced compared to normal cooking. Grinding brown rice and pressure cooking were shown to synergistically reduce the RS content. After refrigerated storage, the RS content of brown rice was 0.38% for normal cooking, 0.43% for pressure cooking. The RS content of brown rice flour was 0.28% for normal cooking, 0.36% for pressure cooking. Although there was no difference in the RS content of brown rice between cooking methods, it was shown that the RS content of brown rice flour significantly decreased by pressure cooking. After refrigerated storage, pressure cooking increased the RS content of both brown rice and brown rice flour.
