Browse > Article
http://dx.doi.org/10.9799/ksfan.2017.30.6.1260

Comparison of Quality Properties of Rice Cultivars for Beverage Processing  

Shin, Dong-Sun (Hotel Tourism Department, Tong Won University)
Sim, Eun Yeong (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
Lee, Seuk Ki (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
Choi, Hye-Sun (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
Park, Ji-Young (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
Woo, Koan Sik (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
Kim, Hyun-Joo (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
Cho, Dong Hwa (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
Oh, Sea Kwan (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
Han, Sang Ik (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
Park, Hye-Young (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.6, 2017 , pp. 1260-1267 More about this Journal
Abstract
The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment I : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.
Keywords
rice; cultivars; beverage; processing; quality;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
연도 인용수 순위
1 Yu S, Ma Y, Sun DW. 2010. Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage. Food Sci Technol 43:1138-1143
2 Zhu LJ, Liua QQ, Wilson JD, Gu MH, Shi YC. 2011. Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content. Carbohydrate Polymers 86:1751-1759   DOI
3 Bevilacqua A, Casanova FP, Petruzzi L, Sinigaglia M, Corbo MR. 2016. Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage. Food Microbiology 53:1-8
4 Chae SH. 2015. Trend of rice consumption for easy meal in Korea and Japan. NH Nonghyup Monthly Survey No. July: 56-67
5 Chiang PY, Yeh AI. 2002. Effect of soaking on wet-milling of rice. J Cereal Sci 35:85-94   DOI
6 Cho HK, Lee JY, Seo WT, Kim MK, Cho KM. 2012. Quality characteristics and antioxidant effects during Makgeolli fermentation by purple sweet potato-rice Nuruk. Korean J Food Sci Technol 44:728-735   DOI
7 Choi EJ, Kim CH, Kim YB, Kum JS, Jeong YH, Park JD. 2014. Quality characteristics of instant rice Noodles manufactured with broken riceflour. J Korean Soc Food Sci Nutr 43: 1270-1277   DOI
8 Fitzgerald MA, Martin M, Ward RM, Park WD, Shead HJ. 2003. Viscosity of rice flour: A rheological and biological study. J Agric Food Chem 51:2295-2299   DOI
9 Han HM, Koh BK. 2012. Quality characteristics of long-term stored rice. J Korean Soc Food Sci Nutr 41:1571-1576   DOI
10 Ghosh K, Ray M, Adak A, Halder SK, Das A, Jana A, Parua S, Vagvolgyi C, Mohapatra PKD, Pati BR, Mondal KC. 2015. Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage. Bioresource Technology 188:161-168   DOI
11 Hatcher DW, Anderson MJ, Desjardins RG, Edwards NM, Dexter JE. 2002. Effects of flour particle size and starch damage on processing and quality of white salted Noodles. Cereal Chem 79:64-71   DOI
12 Kalui CM, Mathara JM, Kutima PM. 2010. Probiotic potential of spontaneously fermented cereal based foods - A review. Afr J Biotechnol 9:2490-2498
13 Horign AK, Takahashi H, Maruyama S, Ohtsubo K, Yoshida M. 2006. Water penetration into rice grains during soaking observed by gradient echo magnetic resonance imaging. J Cereal Sci 44:307-316   DOI
14 Hwang IG, Yang JW, Kim JY, Yoo SM, Kim GC, Kim JS. 2011. Quality characteristics of saccharified rice gruel prepared with different cereal Koji. J Korean Soc Food Sci Nutr 40:1617-1622   DOI
15 Juliano BO. 1985. Polysaccharide, proteins, and lipids of rice. In Rice Chemistry and Technology. pp. 59-120. The American Association of Cereal Chemists, Inc., St. Paul, MN, USA
16 Kim BK, Park JE, Zu G. 2011a. Effects of semolina on quality characteristics of the rice Noddles. Food Engineering Progress 15:56-63
17 Kim DC, Choi JW, In MJ. 2011b. Utilization of Leuconostoc mesenteroides 310-12 strain in the fermentation of a traditional Korean rice-based beverage. J Appl Biol Chem 54: 21-25   DOI
18 Kim SH, Kim AN, An BK, Choi SK. 2014. Studies on the fermentation characteristics of yogurt added with pregelatinized rice flour. Korean J Culinary Research 20:37-48
19 KOSIS. 2016. Korean Statistical Information Service. Agricultural Statistics Info: An output tendency of crops. Available from: http://kostat.go.kr/wnsearch/search.jsp
20 Kim YD, Ha UG, Song YC, Cho JH, Yang EI, Lee JK. 2005. Palatability evaluation and physical characteristics of cooked rice. Korean J Crop Sci 50:24-28
21 Lee JS, Kang YH, Kim KK, Lim JG, Kim TW, Kim DJ, Bae MH, Choe1 M. 2014. Production of saccharogenic mixed grain beverages with various strains and comparison of common ingredients. J East Asian Soc Dietary Life 24:53-61
22 Ku KH, Cho EJ, Koo MS. 2013. Optimal mixture ratio for rice (Oryza sativa L.) gruel supplemented with puffed rice by mixture design. J East Asian Soc Dietary Life 23:2018-226
23 Kwon SM, Kim CM, Kim YH. 2007. Biological characteristics of instant rice treated with high hydrostatic pressure. Korean Society Food Sci Technology 40:31-35
24 Lee C, Shin JS. 2005. Effects of resistant starch of rice on blood glucose response in normal subjects. J Korean Soc Food Sci Nutr 37:301-303
25 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 35:886-890   DOI
26 Lee SH, Kim MY, Kim HY, Ko SH, Shin MS. 2010. Comparison of rice properties between rice grown under conventional farming and one grown under eco-friendly farming using hairy vetch. J Korean Soc Food Sci Nutr 39:1684-1690   DOI
27 Lee SK, Joo HK, Ahn JK. 1997. Effects of rice varties on saccharification in producing Shikhe. Korean J Food Sci Technol 29:470-475
28 Oh JY, Choi IS, Park SA, Lee SS, Oh SH. 2000. Effects of resistant starch on availability of energy nutrients in rats. Korean J Nutr 33:365-373
29 Peng S, Tang Q, Zou Y. 2009. Current status and challenges of rice production in China. Olant Prod Sci 12:3-8   DOI
30 Oh SW, Lee SM, Park SY, Lee SY, Lee WH, Cho HS, Yeo YS. 2016. Rice biotechnology and current development. J Korean Soc Int Agric 28:24-36   DOI
31 Sim EY, Chung SK, Cho JH, Woo KS, Hye Young Park HY, Kim HJ, Oh SG, Kim WH. 2015. Physicochemical properties of high-amylose rice varieties. Food Eng Prog 19:392-398   DOI
32 Puerari C, Magalhaes-Guedes KT, Schwan GF. 2015. Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians. Food Microbiology 46:210-217   DOI
33 Shin DS, Choi YJ, Sim EY, Oh SK, Kim SJ, Lee SK, Woo KS, Kim HJ, Park HY. 2016. Comparison of the hydration, gelatinization and saccharification properties of processing type rice for beverage development. Korean J Food Nutr 29: 618-627   DOI
34 Shin SY, Sung YM, Kang MY. 2001. Saccharification and sensory characteristics of Shikhe made from glutinous rice varieties. J East Asian Soc Dietary Life 11:11-18
35 Yoon MR, Lee JS, Lee JH, Kwak JE, Chun AE, and Bo-Kyeong Kim. 2013. Content and characteristics of resistant starch in high amylose mutant rice varieties derived from Ilpum. Korean J Breed Sci 45:324-331   DOI
36 Yoon MR, Oh SK, Lee JH, Kim DJ, Choi IS, Lee JS, Kim CK. 2012. Varietal variation of gelatinization and cooking properties in rice having different amylose contents. Korean J Food Nutr 25:762-769   DOI
37 Oh SK, Kim DJ, Cheun AR, Yoon MR, Hong HC, Choi IS, Oh YJ, Oh KB, Kim YK. 2010. Quality evaluation of Juanbyeo as aseptic-packaged cooked rice. Korean J Food Sci Technol 42:721-726