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The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi)

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Abstract

In this study, steamed rice cakes prepared with different particle sized flour were used to investigate how the structures of rice cakes affected masticatory properties and bolus starch hydrolysis. Decreasing the particle size increased the surface areas requiring hydration, resulting in a loose structure and fluffy starch network during gelatinization. Increasing the particle size led to a tight and firm network, but was easily melted in the oral cavity. The chewing cycle and time differed among the samples. The conditions of inter-individual salivary flow rate and salivary α-amylase were diverse. The oral carbohydrate hydrolysis in the bolus before swallowing showed no significant differences in reducing sugar levels among particle sizes. However, salivary concentration was related to initial starch hydrolysis in the oral cavity, indicating the food structures affected mastication factors and physiological conditions. This study provides food structure and physiological factor information that could help design customized foods in industry.

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Acknowledgements

This research was supported by grants from Rice and Barley Division of the National Institute of Crop Science, Rural Development Administration, Iksan, Korea (PJ011199072016). We thank Professor Soojin Park at Semyung University for providing us the EMG equipment and Sangho Han from Laxtha for analytical assistance of EMG machine.

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Authors and Affiliations

  1. Food Convergence Infrastructure Team, Korea Food Research Institute, Wanju-gun, Jeollabuk-do, 55365, Republic of Korea

    In-Young Lee

  2. Department of Food and Nutrition, College of Human Ecology, Hanyang University, 222, Wangsimniro, Seongdong-gu, Seoul, 04763, Republic of Korea

    Young-Sook Park & Weon-Sun Shin

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  1. In-Young Lee
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  2. Young-Sook Park
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Correspondence to Weon-Sun Shin.

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Lee, IY., Park, YS. & Shin, WS. The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi). Food Sci Biotechnol 30, 1657–1666 (2021). https://doi.org/10.1007/s10068-021-01006-7

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  • DOI: https://doi.org/10.1007/s10068-021-01006-7

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