Browse > Article
http://dx.doi.org/10.9799/ksfan.2015.28.6.1065

Physicochemical Characteristics of Super-Yield Korean Rice Cultivar depending on Milling Condition  

Lee, Na-Young (Dept. of Food Science and Biotechnology, Kunsan National University)
Ha, Ki-Young (National Institute of Crop Science, Rural Development Administration)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.6, 2015 , pp. 1065-1070 More about this Journal
Abstract
A high-yield Korean rice cultivar cv. Boramchan and Hanmaeum, and rice cultivar for use in staple cv. Hopum were prepared and investigated for their physiological characteristics. Water content, water holding capacity, amylose content, damaged starch content, particle size, and pasting properties of the rice flours were measured. Moisture content of the Boramchan and Hanmaeum, made under wet and dry milling conditions, were as follows: wet conditions (14.79% and 13.56% respectively) and dry conditions (7.98% and 7.14% respectively). Water holding capacity of the Boramchan and Hanmaeum made by wet milling condition was 236.67% and 231.35%, respectively. Water holding capacity of the samples made by dry milling condition showed a higher score compared with other samples. The amylose content of Hopum, Boramchan, and Hanmaeum made by dry milling condition were 19.12%, 19.55% and 19.59%, respectively. Damaged starch contents of the samples made by wet milling showed a lower score. Final viscosity of Hopum, Boramchan, and Hanmaeum made by wet milling condition was 2,604, 3,052, and 2,917 cp, respectively. In this study, the results indicated that the super-yield Korean rice flour made by wet milling condition tends to show a lower water holding capacity, damaged starch contents and particle size, as compared to controls. However, a setback of the super-yield Korean rice flour was a higher score as compared to the controls, regardless of the milling conditions.
Keywords
super-yield Korean rice cultivar; rice starch; pasting properties;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Jun HI, Yang EJ, Kim YS, Song GS. 2008. Effect of dry and wet millings on physicochemical properties of black rice flours. J Korean Soc Food Sci Nutr 37:900-907   DOI
2 Kang MY, Koh HJ, Han JY. 2000. Comparison of some characteristics relevant to rice bread made from eight varieties of endosperm mutants between brown and milled rice. Korean J Food Sci Technol 32:82-89
3 Kim BK, Bang JB. 1996. Physicochemical properties of rice affected by steeping conditions. Korean J Food Sci Technol 28:1026-1032
4 Kim EM. 2010. The properties of rice flours prepared by dry and wet milling method. Korean J Food Cookery Sci 26: 727-736
5 Kim HU, Lee BY, You HS, Choi JK, Ham SS. 1999. Properties of rice flour prepared with roll mill and pin mill after tempering. Korean J Postharvest Sci Technol 6:313-318
6 Kim MH, Park MW, Park YK, Jang MS. 1993. Physicochemical properties of rice flours as influenced by soaking time of rice. Korean J Soc Food Sci 9:210-214
7 Kim RY, Kim CS, Kim HI. 2009. Physicochemical properties of non-waxy rice flour affected by grinding methods and steeping times. J Korean Soc Food Sci Nutr 38:1076-1083   DOI
8 Kim WS, Shin M. 2007. The properties of rice flours prepared by dry- and wet-milling of soaked glutinous and normal grains. Korean J Food Cookery Sci 23:98-918
9 Kim YK, Chun A. 2010. Status and prospects of rice varieties for processing. Food Preservation and Processing Industry 9:3-12
10 Kim YK. 2010. Status and prospects of development of rice varieties. Food Preservation and Processing 9:75-85
11 AOAC. 1984. Official Method of Analysis of AOAC Intl. 14th ed. Method 930.15. Association of Official Analytical Chemists Arlington, VA, USA
12 Chen JJ, Lu S, Lii CY. 1999. Effect of milling on the physicochemical characteristics of waxy rice in Taiwan. Cereal Chem 76:796-799   DOI
13 Chiang PY, Yeh AI. 2002. Effect of soaking on wet-millig of rice. J Cereal Science 35:85-94   DOI
14 Choi BY, Kum JS, Lee HY, Park JD. 2005. Quality characteristics of rice cake (Backsulki) according to milling type and particle size. Korean J Food Preserv 12:230-234
15 Choi SY, Lee YT. 2007. Properties of rice flour milled from spray-washed rice during storage. J Korean Soc Food Sci Nutr 36:915-920   DOI
16 Gibson TS, Solah VA, McCleary BV. 1997. Procedure to measure amylose in cereal starches and flours with concanavalian. A J Cereal Sci 25:111-119   DOI
17 Kum JS, Lee HY. 1999. The effect of the varieties and particle size on the properties of rice flour. Korean J Food Sci Technol 31:1542-1548
18 Kum JS, Lee SH, Kim KH, Kim YI. 1993. Effect of different milling methods on distribution of particle size of rice flours. Korean J Food Sci Technol 25:541-545.
19 Kum JS. 1998. Effect of amylose content on quality of rice bread. Korean J Food Sci Technol 30:590-595
20 Kum JS. 2010. Expansion of rice consumption by rice processing technology through innovation. Food Preserv Processing Ind 9:49-59
21 Lee MH, Lee YT. 2006. Bread-making properties of rice flours produced by dry, wet and semi wet milling. J Korean Soc Food Sci Nutr 35:889-890
22 Lee MK, Shin M. 2006. Characteristics of rice flours prepared by moisture-heat treatment. Korean J Food Sci Technol 22: 147-157
23 Lee NY, Ha KY. 2015. Quality characteristics of frozen cookie dough using rice flour of super yield Korean rice varieties. Korean J Food Preserv 22:63-69   DOI
24 Lee NY. 2012. Starch and pasting charactristics of various rice flours collected from markets. Korean J Food Preserv 19: 257-262   DOI
25 Lee NY. 2013. Starch and quality characteristic of Korean rice cultivar with waxy and non waty type. Korean J Crop Sci 58:226-231   DOI
26 Lee SH, Shin M. 2009. Characteristics of preparation of rice manju and rice flour with soaking and different particle sizes. Korean J Food Cookery Sci 25:427-434
27 Medcalf DF, Gilles KA. 1965. Wheat starches. Comparison of physicochemical properties. Cereal Chem 42:558-568
28 Williams PC, Kuzina FD, Hlynka I. 1970. A rapid colorimetric method for estimating the amylose content of starches and flours. Cereal Chem 47:411-421
29 Moon HP. 2010. Food crisis and the importance of rice. Food Preservation and Processing 9:39-48
30 Shin M. 2010. Activation of the rice processing industry. Food Preserv Processing Ind 9:16-37