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http://dx.doi.org/10.9799/ksfan.2020.33.2.204

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

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)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.2, 2020 , pp. 204-209 More about this Journal
Abstract
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.
Keywords
brown rice; porridge; physicochemical properties; cultivar;
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Times Cited By KSCI : 10  (Citation Analysis)
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