Mingchang Li¹, Chin Fu Chou^1,

This research aimed to evaluate the effect of different varieties and proportion of yam on the resistant starch type III content (RSC) and physical properties of steamed rice bowl cake. According to the research results, RSC (9.2-11.7%) was significantly increased (p < 0.05) along with increasing the yam proportion in some experiment variables, where Taichung Sen 17 (TCS 17), Da shan line 2 (10, 20 and 30%), and Heng chun (10%) had the lowest RSC (9.2%). The 20 and 30% proportion showed the highest RSC (11.7%) in Tainung 5. Furthermore, significant differences (p < 0.05) were found in some experiment variables of texture profile analysis. Results indicated that the proportion of yam was positively related to hardness, cohesiveness and adhesiveness. Besides, color analysis results of steamed rice bowl cake with different varieties and proportion of yam were significantly different (p < 0.05). The control (TCS 17) was significantly lighter (L*=67.99) than Tainung 5 (L*=54.50, 52.67 and 51.20), and similar to Da shan line 2 (L*=69.37, 68.54 and 68.49) and Heng chun (L*=72.82, 69.97 and 71.39). Significant higher (p < 0.05) a* and b* values were observed in steamed rice bowl cake of Da shan line 2 (a*=-1.07, -0.73 and -0.60), Tainung 5 (a*=6.93, 8.59 and 9.03), Heng chun (a*=-1.63, -1.34 and -1.41) and Da shan line 2 (b*=2.41, 3.42 and 4.49), Heng chun (b*=0.45, 0.82 and 1.00), respectively. The significant differences (p < 0.05) were observed in some experiment variables of solubility and swelling power.

Taichung Sen 17, rice, yam, steamed rice bowl cake, resistant starch