A Research of Effect of Three Sweet Potato Varieties and Addition on Resistant Starch Content and Physical Characteristics of Steamed Rice Bowl Cake

Abstract

This research aimed to evaluate the effect of different varieties and proportion of sweet potatoes on the resistant starch content (RSC) and physical characteristics of steamed rice bowl cake. Accordingly, the research further evaluated the optimal conditions for the production of steamed rice bowl cake with high RSC. According to the research results, RSC (10.31-12.01%) was significantly increased (p p p p < 0.05) a* and b* values were observed in steamed rice bowl cake of TN 66 (a*=1.01, 2.87 and 4.67), TN 73 (a*=9.79, 13.33 and 16.99) and TN 57 (b*=7.91, 11.96 and 16.09), TN 66 (b*=22.78, 30.38 and 38.11), respectively.