Lee Jin-Sil, Cho Seung-Mock, Kim Bum-Keun, Han Jung-Ah
1Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, 03016 Korea.
2Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea.
Food Sci Biotechnol. 2016 Apr 30;25(2):489-495. doi: 10.1007/s10068-016-0068-9. eCollection 2016.
A cooked rice model for bibimbap was developed using response surface methodology (RSM). The ratio of brown rice ( ), high amylose rice ( ) based on a white rice ratio of 1.0, and the ratio of water to total rice weight ( ), were independent variables. Stickiness ( ), elasticity ( ), and overall acceptability by sensory testing ( ) 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 ( ) values of response surface equations were 0.909, 0.930, and 0.956 for , , and , respectively (<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.
采用响应面法（RSM）建立了石锅拌饭用米饭模型。以白米比例为1.0时糙米（ ）、高直链淀粉米（ ）的比例以及水与总米重量的比例（ ）为自变量。米饭的黏性（ ）、弹性（ ）以及感官测试的总体可接受性（ ）为因变量。响应面法的最佳条件为白米∶糙米∶高直链淀粉米 = 1∶1.07∶0.56，水与总米重量的比例为1.6。响应面方程的决定系数（ ）值对于 、 和 分别为0.909、0.930和0.956（<0.05）。在最佳条件下测得的实验值与预测值相符。使用优化后的米饭模型测定的快速消化淀粉（RDS）和预期血糖指数（eGI）值远低于仅对照白米的值。
