한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제33권2호
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  • Pages.204-209
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  • 2020
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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현미죽 적합 품종 선정을 위한 현미 품종별 이화학적 특성

Physicochemical Properties of Brown Rice by Cultivar for Selection of Cultivar Suitable for Making Brown Rice Porridge

  • 이진영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이병원 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박현수 (농촌진흥청 국립식량과학원) ;
  • 안억근 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김민영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이유영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미향 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이병규 (농촌진흥청 국립식량과학원) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부)
  • Lee, Jin Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byung Won (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hyun-Su (National Institute of Crop Science, Rural Development Administration) ;
  • Ahn, Eok-Keun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Min Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Yu Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Mi Hyang (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byung Kyu (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2020.03.09
  • 심사 : 2020.03.22
  • 발행 : 2020.04.30
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초록

We investigated the physicochemical properties of brown rice by cultivar to select cultivar suitable for making brown rice porridge. The moisture content of the brown rice ranged from 8.79~11.78% with the highest varieties being 'Geonyangmi'. The crude ash and crude lipid content ranged from 1.02~1.65% and 1.65~3.26%, while the rest were similar except for 'Daebo'. Crude protein also had the lowest 'Daebo' and generally glutinous rice showed higher crude protein content than common rice. The hardness showed that 'Seolgaeng' and 'Keunnun' were the lowest, and 'Haiami' was the highest. In the RVA analysis, the setback was in the range -80.61~22.44 and was low in the order of 'Wolbaek', 'Baekjinju'', and 'Dongjinchal'. As a result of water binding capacity (WBC) measurement, 'Sindongjin', 'Geonyang' and 'Samkwang', were high in common rice, and 'Dongjinchal' and 'Hwaseonchal' were high in glutinous rice. Generally, solubility and swelling power in common rice was found to be lower than in glutinous rice. As a result, 'Samkwang' is considered suitable for brown rice porridge production because of high WBC, breakdown, and low setback.

키워드

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