Browse > Article
http://dx.doi.org/10.7740/kjcs.2011.56.4.342

Variation of Rice Quality of Milled Rice according to Storage Period  

Kim, Dae-Jung (National Institute of Crop Science, Rural Development Administration)
Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration)
Hong, Ha-Cheol (National Institute of Crop Science, Rural Development Administration)
Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration)
Lee, Jeong-Heui (National Institute of Crop Science, Rural Development Administration)
Choi, Im-Soo (National Institute of Crop Science, Rural Development Administration)
Kim, Yeon-Kyu (National Institute of Crop Science, Rural Development Administration)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.56, no.4, 2011 , pp. 342-348 More about this Journal
Abstract
This study investigated the effects of storage period on the quality-realted characteristics of milled rice. Milled rice of two rice varieties (Nampyeongbyeo, Dongjinbyeo) produced in different years (2005, 2006 and 2009) were used for experiment. The toyo meter value of both rice varieties was decreased with extended storage period. But fat acidity of both rice groups was increased with extended storage period. When the samples were compared by production year, the hardness of the rice produced in 2009 was higher than those produced in 2005 and 2006. As storage period was prolonged, the L, a, and b values of chromaticity were increased and there was decreased preference in palatability of cooked rice. So, as storage period was longer, rice quality and eating quality deteriorated seriously.
Keywords
milled rice; quality; storage period;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Choi, Y. H., J. I. Choung, Y. K. Cheong, Y. D. Kim, K. Y. Ha, J. K. Ko, and C. K. Kim. 2005. Storage period of milled rice by packaging materials and storage temperature. Korean J. Food Preserv. 12 : 310-316.
2 Chun, A., J. Song, K. J. Kim, J. H. Kim, J. R. Son, and Y. J. Oh. 2007. Sensory and quality evaluation of aseptic-packaged cooked rice by cultivar. Korean J. Crop Sci. 52 : 439-446.
3 Ha, K. Y., H. K. Park, J. K. Ko, C. K. Kim, Y. H. Choi, K. Y. Kim, and Y. D. Kim. 2006. Effect of storage period and temperature on the characteristics related with rice quality. Korean J. Crop Sci. 51 : 25-29.
4 Shin, M. G., J. S. Rhee, and T. W. Kwon. 1985. Effects of amylase activity on changes in amylogram characteristics during storage of brown rice. Agric. Biol. Chem. 49 : 2505-2508.   DOI
5 Shoji, I., and Kurasawa, H. 1981. J Home Economics (Japan), 32: pp. 350.
6 So, K. H., Y. S. Kim, J. S. Hong, J. Y. Jeong, and J. M. Cho. 1999. Studies on the change of components with long-term storage of paddy. Korean J. Food Nutr. 12 : 409-414.
7 Son, J. R., J. H. Kim, J. I. Lee, Y. H. Youn, J. K. Kim, H. G. Hwang, and H. P. Moon. 2002. Trend and further research of rice quality evaluation. Korean J. Crop Sci. 47 : 33-54.
8 Sung, J. H., H, Kim, H. D. Choi, and Y. S. Kim. 2011. Fat acidity and flavor pattern analysis of brown rice and milled rice according to storage period. J. Korean Soc. Food Sci. Nutr. 40 : 613-617.   DOI
9 Villareal, R. M., A. P. Resurreccion, L. B. Suzuki, and B. O. Juliano. 1976. Changes in physicochemical properties of rice during storage. Starch., 28 : 88-94.   DOI
10 The Ministry of Agriculture and Forestry of Japan Food Research Institute (MAFJRI). 1969. Utilization of Rice. The Ministry of Agriculture and Forestry of Japan Food Research Institute, Tokyo, Japan.
11 Yelandur, M., S. Indudhara, M. S. Chakrabhavi, and K. R. Bhattacharya. 1978. Changes in the physicochemical properties of rice with aging. J. Sci. Food Agric. 29 : 627-639.   DOI
12 Han, P. J. 1982. Studies on physicochemical changes of rice influenced by storing methods and its thermal properties. Wonkwang Univ. Inst. Life Sci. Nat. Res. 5 : 67-109.
13 Helrich, Kenneth. 1996. Official methods of analysis, 15th ed., Association of Official Analytical Chemists (A.O.A.C), Washington, D.C. USA, pp. 788-789.
14 Juliano, B. O. 1971. A simplifide assay for milled-rice amylose. Cereal Sci. Today 16 : 334-340.
15 Juliano, B. O. 1985. Physicochemical properties of rice. A.A.C.C. St. Paul MN.
16 Kim, B. S., N. H. Park, and D. H. Shin. 1988. Kinetics for quality changes of rice and rice flour during storage. J. Korean Soc. Food Nutr. 17 : 220-225.
17 Lee, I. K., K. H. Kim, and H. C. Choi. 1993. Changes in physicochemical properties of rice grain during long-term storage. Korean J. Crop Sci. 38 : 524-530.
18 Kim, O. W., H. Kim, and T. G. Lim. 2004. Cooling and storage characteristics of milled rice by different cooling storage methods. Korean J. Food Preserv. 11 : 448-454.
19 Kim, W. S. 2005. Effect of aging on physicochemical and pasting properties of Nonwaxy rice flour and its starch. Korean Association of Human Ecology. 14 : 1037-1046.
20 Kim, Y. B., W. N. Han, and T. J. Yoo. 1985. Effects of rice weevil and mold on quality of stored rice. Korean J. Food Sci. Technol. 17 : 399-402.
21 Lee, J. H., S. S. Kim, D. S. Suh, and K. O. Kim. 2001. Effects of storage form and period of refrigerated rice on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice. Korean J. Food Sci. Technol. 33 : 427-436.
22 Lee M. H. 2002. Rice quality and eating quality evaluation. Rural Development Administration. Suweon., Korea, pp. 75-102.
23 Moon, G. S., M. J. Kim, M. H. Jin, S. Y. Kim, S. Y. Park, and B. M. Ryu. 2010. Physicochemical and sensory properties of rice stored in an unused tunnel. Korean J. Food Cookey Sci. 26 : 220-228.
24 Park, J. H., S. M. Bae, C. Yook, and J. S. Kim. 2004. Fermentation characteristics of Takju prepared with old rice. Korean J. Food Sci. Technol. 36 : 609-615.