Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Starch and Pasting Characteristics of Various Rice Flour Collected from Markets

시중 유통되는 쌀가루의 전분 및 호화 특성

  • Lee, Na-Young (Department of Food Science and Biotechnology, Kunsan National University)
  • 이나영 (군산대학교 식품생명공학과)
  • Received : 2012.01.18
  • Accepted : 2012.03.23
  • Published : 2012.04.30
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Abstract

pasting characteristics. Their water contents, water holding capacities, solubilities, swelling power, amylose contents, damaged starches, particle sizes and pasting characteristics were measured. The water content and water holding capacities of various types of rice flours collected in the market were 7.64-14.97% and 95.22-232.94%, respectively. Their solubilities and swelling power were 1.97-37.40% and 1.33-5.76, respectively. Various types of rice flour had 32.11-305.67 ${\mu}m$ particle sizes. Among the various types of rice flour collected in the market, the lowest starch damaged content was 3.17%. The peak viscosities of the samples were 17.74-295.95 RVA. Among the rice flours that were collected in the market, the lowest pasting temperature was $69.72^{\circ}C$. As a result, it was shown that rice flour types with high starch damage contents tend to have higher expressed water holding capacities. Moreover, the samples with lower particle sizes tended to have final viscosities, and pasting temperatures.

시중에서 유통되는 쌀가루의 전분 및 호화특성을 조사하기 위하여 17종의 쌀가루를 구입한 후 수분함량, 수분결합력, 용해도, 팽윤력, 아밀로오즈 함량, 손상전분, 입도크기 및 전분의 호화특성을 분석하였다. 시중에서 유통되는 쌀가루의 경우 수분함량은 7.64-14.97% 범위를 보였고, 수분결합능력은 95.22-232.94%로 확인되었다. 시중에서 유통되는 쌀가루의 용해도 1.97-37.40%였으며, 팽윤력은 1.33-5.76 범위를 나타냈다. 쌀가루의 아밀로오즈 함량은 4.32-22.45%였으며, 시중 유통 쌀가루의 입도는 32.11-305.67 ${\mu}m$로 다양한 입도를 보였다. 시중유통 쌀가루의 손상전분 함량 중 3.17%가 가장 낮은 전분 손상도를 보였고, 17.54%는 가장 높은 손상도를 보이는 것으로 확인되었다. 시중에서 판매되는 쌀가루의 호화특성을 조사한 결과 최고점도는 17.74-295.95RVU였으며, 최종 점도의 경우도 15.47-360.34RVU 범위이었다. 시중에서 유통되는 쌀가루의 호화 온도는 $69.72^{\circ}C$가 가장 낮았으며, $90.13^{\circ}C$가 시중에서 유통되는 쌀가루 중 가장 높은 호화 온도를 보였다. 본 연구결과 손상전분의 함량이 높은 시료의 경우 수분 결합력이 높고, 입도 크기가 작은 쌀가루의 시료는 최종 점도가 높은 경향을 나타내는 것으로 확인되었다.

Keywords

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