ChinFu Chou^1,, Mingchang Li¹

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 < 0.05) along with increasing the sweet potato proportion, where Taichung Sen 17 (TCS 17) had the lowest RSC (10.00%). Tainung No. 66 (TN 66) with different proportions produced higher RSC (10.60, 11.18 and 12.01%), and was similar to the results of Tainung No. 57 (TN 57) (10.31, 10.70 and 11.16%) and Tainung No. 73 (TN 73) (10.50, 11.17 and 11.87%). Furthermore, significant differences (p < 0.05) were found in some experiment variables of texture profile analysis. Results indicated that the proportion of sweet potatoes was positively related to hardness, cohesiveness, adhesiveness, brittleness, springiness, and chewiness of steamed rice bowl cake, but 30% proportion of TN 57 was no significant differences. Besides, color analysis results of steamed rice bowl cake with different varieties and proportion of sweet potatoes were significantly different (p < 0.05). The TCS 17 was significantly lighter (L*= 67.99) than TN 57 (L*= 61.97, 59.53 and 57.17), TN 66 (L*=51.25, 49.58 and 47.41) and TN 73 (L*= 36.89, 31.33 and 25.97) with different proportion. Significant higher (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.

Taichung Sen 17, rice, sweet potato varieties, steamed rice bowl cake, resistant starch