The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Comparative Analysis of Quality Properties by the Particle Size of Rice Flours according to Cultivars

품종별 쌀가루의 입자크기에 따른 품질특성 비교

  • 신동선 ((주)쁘띠아미) ;
  • 이은창 ((주)쁘띠아미) ;
  • 최지연 ((주)쁘띠아미) ;
  • 오세관 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 박혜영 (농촌진흥청 국립식량과학원 수확후이용과)
  • Received : 2017.03.07
  • Accepted : 2017.05.22
  • Published : 2017.08.31
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Abstract

The properties of rice were studied, and 8 rice flour cultivars were used to study the effect of particle size on the physicochemical properties, color value, RVA viscosities, water absorption index (WAI), and water solubility index (WSI) of rice flours. The mean particle size by the 3 particle size classification of 150 mesh, 200 mesh, and 250 mesh was, $90.75{\mu}m$, $60.73{\mu}m$, $39.94{\mu}m$, respectively. Thai rice had the highest amylose content and Samkwang rice had the lowest amylose content. Protein content of rice flours prepared was decreased as the particle size of rice flour decreased. In terms of color values, the L-value and the a-value of rice flour were increased as the particle size of rice flours decreased, while the b-value was decreased as the particle size of rice flours decreased. Using a rapid visco analyzer (RVA), the initial pasting temperature of Thai rice cultivar was found to be the highest; the peak viscosities of Sunpum cultivar and Misomi cultivar, and Samkwang rice were higher than those of other rice flours. The water absorption index and water solubility index were increased as the particle size of rice flour decreased. In order to use processed rice flour for the development of processed foods, proper characteristics of the cultivars and particle size should be considered.

Keywords

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