Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Physicochemical and Structural Characteristics of Waxy Rice Flours and Starches during Soaking Time

수침기간에 따른 찹쌀가루와 찹쌀전분의 이화학적 및 구조적 특성

  • Park, Sara (Dept. of Food and Nutrition, Chonnam National University) ;
  • No, Junhee (Dept. of Food and Nutrition, Chonnam National University) ;
  • Shin, Malshick (Dept. of Food and Nutrition, Chonnam National University)
  • Received : 2016.09.22
  • Accepted : 2016.10.18
  • Published : 2016.10.31
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Abstract

Effects of soaking time on the physicochemical and structural characteristics of waxy rice flours and starches purified from flours using the alkaline steeping method were investigated. Korean cultivar Sinseonchal waxy rice was washed and soaked in tap water (1:2 w/w) and stored at room temperature for 15 days. On each day of soaking for 0, 1,2 3, 5, 10, and 15 days, pH of soaking water was measured and rice grains were dried, ground, and passed through 100 mesh sieve. The pH was reduced to 3.90 by day 5 and increased to 4.60 by day 15. The protein and ash contents, swelling powers and solubilities of flours and starches decreased with increasing soaking time. The water-binding capacities increased while trends were not similar to soaking time. The flour particle size distribution ranged from two to four peaks with increasing soaking times. Starch granule size decreased with increasing soaking time. The peak, trough, and final viscosities of flours and starches showed similar trends until 10 days and 15 days, respectively. The starches presented higher viscosities than the flours. The branch chain length distributions of amylopectin of starches showed an increaseed DP6~12 portion and decreased DP13~24 portion with increasing soaking time of waxy rice grains.

Keywords

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