Physicochemical properties and In Vitro starch digestibility of Thai tradisional rice cake and pie cake

Abstract

This research was first aimed to investigate the effect of flour types (pea flour, rice flour, sticky rice flour) and mixed flour (rice flour and sticky rice flour) on physicochemical properties and starch digestibility of the corresponding pea cake and rice cake. Second, to investigate the effect of cold setting conditions on physicochemical properties and starch digestibility of pea cake and rice cake. In the preliminary research, chemical composition of raw materials involved moisture, ash, protein, crude fat, and amylose content were determined as well as granular morphology, thermal and pasting properties. Experiment I was conducted in order to investigate the effect of mixing rice flour and sticky rice flour on granular morphology, thermal, and pasting properties. The resulted cakes were then analyzed in term of starch digestibiliity, textural and color properties (experiment II). At last, effect of cold setting condition on starch digestibility, textural, and color properties of pea cake and rice cake was investigated.