Browse > Article

Cooking Properties of Rice with Pigmented Rice Bran Extract  

Kim, Joo-Hee (Department of Food Science and Nutrition, Kyungpook National University)
Nam, Seok-Hyun (Department of Natural Science, Ajou University)
Kim, Mi-Hyun (Department of Food Science and Nutrition, Kyungpook National University)
Sohn, Jae-Keun (Division of Plant Biosciences, Kyungpook National University)
Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.52, no.1, 2007 , pp. 60-68 More about this Journal
Abstract
This study was perform to examine the feasibility of cooking processing using the rice added the 70% ethanol extract of pigmented rice bran layer. Four rice samples, including normal rice, glutinous rice, pigmented-normal rice, and pigmented-glutinous rice were compared the properties of physico-chemical, texture, and sensory evaluation. Pigmented rice varieties had a higher amylose content, but shorter length in glucose chains than non-pigmented rice varieties. The enthalpy for gelatinization was found to increase in pigmented rice, which need more energy for gelatinization of starch in cooking. The hydrolysis rate by glucoamylase in rice added pigmented bran extract was higher than pigmented rice. Rice with pigmented bran extract had higher glutamine content, but lower asparagine content and no difference in fatty acid composition, which affect palatability. Cooked rice added pigmented bran extract was less retrograded than pigmented rice during the storage period. Moreover, cooked rice added pigmented bran extract was more acceptable in sensory evaluation. Based on the results, the use of rice added pigmented bran extract instead of pigmented rice in grain processed food have advantageous effects in palatability of polished rice and phytochemicals of pigmented non-polished rice. This study will help develop new health-promoting rice products.
Keywords
pigmented rice bran extract; palatability; physico-chemical properties; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Loyd, J. B. and W. J. Whelan. 1969. An improved method for enzymic determination of glucose in the presence of maltose. Anal. Biochem. 30 : 469-470
2 Nam, S. H. and M. Y Kang. 1998. Comparision of effect of rice bran extracts of the colored rice cultivars on carcino­genesis. Agri. Chem. Biotechnol. 41 : 78-83
3 Park, K. Y., C. S. Kang, Y. C. Cho, Y. S. Lee, Y. H. Lee, and Y. S. Lee. 2003. Genotypic difference in tocopherol and tocotrienol contents of rice bran. Korean J. Crop. Sci. 48(6) : 469-472   과학기술학회마을
4 Ramarathnam, N., T. Osawa, M. Namiki, and S. Kawakishi. 1988. Chemical studies on novel antioxidants J. Isolation, fractionation and partial characterization. J. Agric. Food Chem. 36 : 723-727
5 Tagaya, T., Y. Sugimoto, E. Imo, and H. Fuwa. 1979. Degra­dation of starch granules by ${\alpha}$ -amylase of fungi. Staerke. 30 : 289-293   DOI
6 Yamamoto, K., S. Sawada, and T. Onkai. 1973. Properties of rice starch prepared by alkali method with various con­ditions. J. Jpn. Soc. Starch Sci. 20 : 99-104   DOI
7 Tsuda, T., M. Watanabe, K. Ohshima, S. Norinobu, S. Kawakishi, S. W. Choi, and T. Osawa. 1994. Antioxidative activity of the anthocyanin pigments cyanidin $3-O-{\beta}-D$ -glucoside and cyanidin. J. Agric. Food Chem. 42 : 2407-2411   DOI   ScienceOn
8 Kim, S. J., D. S. Han, K. D. Moon, and J. S. Rhee. 1995. Measurement of superoxide dismutase-like activity of natural antioxidants. Biosci. Biotech. Biochem. 59(20) : 822-826   DOI   ScienceOn
9 Kim, S. R., J. Y. Ahn, H. Y. Lee, and T. Y. Ha. 2004. Various properties and phenolic acid contents of rices and rice brans with different milling fractions. Korean J. Food Sci. Technol. 36(6) : 930-936   과학기술학회마을
10 Reddy, K. R., S. Z. Ali, and K. R. Bhattacharya. 1993. The fine structure of rice starch amylopectin and its relation to the texture of cooked rice. Carbohydrate Polymers 22 : 267-275   DOI   ScienceOn
11 Choi, S. W., W. W. Kang, and T. Osawa 1994. Isolation and identification of anthocyanin pigments in black rice. Foods Biotechnol. 3 : 131-136
12 Roy, L. W., N. B. James, and F. P. Eugene. 1984. In starch : Chemistry and technology, 2nd ed. Academic press Inc. pp. 188-193
13 Serbinova, E. A. and L. Packer. 1994. Antioxidant properties of ${\alpha}$-tocopherol and ${\alpha}$-tocotrienol. Methods Enzymol. 234 : 354-366   DOI
14 Okada, T. and N. Yamaguchi. 1983. Antioxidant effect and pharmacology of oryzanol. Yukagaku. 32 : 305
15 Choi, S. W., S. H. Nam, and H. C. Choi. 1996. Antioxidative activity of ethanolic extracts of rice brans. Foods Biotechnol. 5 : 305-309
16 Muramoto, G. and S. Kawamura. 1991. Rice protein and anti­hypertensive peptide (angiotensin conversion enzyme inhi­bitor) from rice. Nippon Shokuhin Kougyo. 34 : 18-26
17 Asaoka, M., K. M. Okuno, S. Sawada, Y. Sugimoto, and H. Fuwa. 1984. Effect of environmental temperature during development of rice plants on some properties endosperm starch. Staerke. 33 : 9-13   DOI
18 Kang, K. J., K. Kim, and S. K. Kim. 1995. Relationship between molecular structure of rice amylopectin and texture of cooked rice. Korean J. Food Sci. Techol. 27(1) : 105-111
19 Ikawa, Y., M. Y. Kang, Y. Sugimoto, and H. Fuwa. 1983. Some properties of starches of jos's tears. J. Jpn. Soc. Starch Sci. 30 : 30-12   DOI
20 Kim, Y. D., K. Y. Ha, K. B. Lee, H. T. Shin, and S. Y. Cho. 1998. Varietal variation of anthocyanin content and physico­chemical properties in colored rice. Korean J. Breed. 30(3) : 305-308
21 Kang, M. Y. 1989. Some physicochemical properties of large and small starch granules of barley. Korean J. Food Sci. Technol. 21(1) : 52-57
22 Banks, W., C. T. Greenwood, and D. D. Muir. 1974. A critical comparison of amylose content by colorimetric determination and potentiometric titration of the iodine complex. Staerke. 26 : 73-77   DOI
23 Folch, J., M. Lees, and G. H. Sloane stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. BioI. Chem. 226 : 497-509
24 Nam, S. H. and M. Y. Kang. 1997. In vitro inhibitory effect of colored rice bran extracts carcinogenicity. Agri. Chem. Biotechnol. 40 : 307-312   과학기술학회마을
25 Nam, S. H., S. P. Cho, M. Y. Kang, H. J. Koh, N. Kozukue, and M. Friedman. 2006. Antioxidant activities of bran extracts from twenty one pigmented rice cultivars. Food Chem. 94 : 613-620   DOI   ScienceOn
26 Kang, M. Y., Y. H. Choi, and S. H. Nam. 1996. Inhibitory mechanism of colored rice bran extract against mutagenicity induced by chemical mutagen mitomycin C. Agri. Chem. Biotechnol. 39 : 424-429   과학기술학회마을
27 Choi, H. C. 2002. Current status and perspectives in varietal improvement of rice cultivars for high-quality and value­added products. Korean J. Crop Sci. 47(S) : 15-32
28 Zobel, H. F., S. N. Young, and L. A. Rocca. 1988. Starch gelatinization an X-ray diffraction study. Cereal Chem. 65 : 443-446
29 Choi, H. C., H. C. Hong, and B. H. Nahm. 1997. Physi­cochemical and structural characteristics of grain associated with palatability in Japonica rice. Korean J. Breed. 29(1) : 15-27
30 Nike, L., D. Adrien, L. D. Dominique, M. Eric, L. Yvan, and M. Marc. 2004. The oleate/palmitate ratio allows the distinc­tion between whole meals of spelt (Triticum spelta L.) and winter wheat (T. aestivum L.). J. Cereal Sci. 39 : 413-415   DOI   ScienceOn
31 Chung, O. K., K. J. Lorenz, and K. Kulp. (Eds.) 1991. Cereal lipids. In : Handbook of Cereal Science and Technology, Marcel Dekker, New York. pp. 497-553