Browse > Article
http://dx.doi.org/10.7740/kjcs.2013.58.4.451

A Comparison of Cooking Quality on Commercial Eco-Friendly Functional Rice  

Kim, Joo-Hee (Department of Food Science and Nutrition, Kyungpook National University)
Moon, Jung-Eun (Department of Food Science and Nutrition, Kyungpook National University)
Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
Lee, Sang-Chul (School of Applied Biosciences, Kyungpook National University)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.58, no.4, 2013 , pp. 451-458 More about this Journal
Abstract
The physicochemical properties and cooking qualities of four rice varieties (Goami, Giant-embryonic rice, Baegjinju, Aranghyangchal) which grown under ecofriendly farming as development of material for chronic disease tailored instant rice and porridge, respectively, were investigated. The contents of crude protein, crude lipid and crude fiber were the highest in Goami. The water absorption rate of Aranghyangchal at $85^{\circ}C$ was higher than other rice. However on rice flour, the water absorption rate and solubility of all functional rices at $85^{\circ}C$ were higher than control (brown rice flour). In addition viscosity of all functional rices at $100^{\circ}C$ were higher than control (brown rice flour). In spite of brown rice, Aranhyangchal showed no significant differences about hardness of Ilpum (white rice). The sensory evaluation was shown that Aranghyangchal was the highest in glossiness, flavor, roasted nutty taste, cohesiveness and overall preference. Although Giant-embryonic rice and Baegjinju were brown rice, overall preference was higher than Ilpum (white rice). These study results were showed that the functional rices could be good to make instant rice.
Keywords
cooking quality; physicochemical properties; eco-friendly functional rice;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Kang, K. J., K. Kim, and S. K. Kim. 1995 Structure of hot-water soluble rice starch in relation to the structure of rice starch and texture of cooked rice in Korean. Korean J Food Sci Technol. 27(5) : 757-761.
2 Khush, G. S., C. M. Paule, and M. M. De la Crua. 1979. Rice grain quality evaluation and improvement at IRRI. In Proc. of Workshop on Chemical Aspects of Rice Grain Quality. IRRI. pp. 21-31.
3 KIim, C, E. S. Lee, S. T. Hong, and G. H. Ryu. 2007. Manufacturing of Goami flakes by using extrusion process. Korean J Soc Food Sci. 39(2) : 146-151.   과학기술학회마을
4 Kim, H. R., M. J. Kim, Y. H. Yan, K. J. Lee, and M. R. Kim. 2010. Effect of grain size on the physicochemical & nutritional properties of beef porridge. Korean J Food culture. 25(1) : 70-75.   과학기술학회마을
5 Kim, J. S., S. N. Ahn, H. K. Kang, Y. H. Cho, J. G. Gwang, and S. Y. Lee. 2008. Estimation of physico-chemical characteristics of domestic aroma rice and foreign aroma rice. Korean J Crop Sci. 53(2) : 203-216.   과학기술학회마을
6 Kim, J. S., O. S. Park, S. N. Ahn, J. R. Lee, and J. G. Gwag. 2008. Quantification of 2-Acetyl-1-pyrroline from the Aroma Rice Germplasm by Gas Chromatography. Korea J Food Sci Technol. 40(5) : 516-521.   과학기술학회마을
7 Kim, K. H., S. Z. Park, H. J. Koh, and M.H. Heu. 1992. New mutants for endosperm and embryo characters in rice: two dull endosperm and giant embryo. Proc. of SABRAO Intern. Symp. on the Impacts of Biol Res on Agric Productivity pp. 125-131.
8 Veronique, V, P. Brigitte, B. Judith, H. Stephan, R. Xavier, and Christian M. 2007. Cooking behavior of rice in relation to kernel physicochemical and structural properties. J Agric Food Chem. 55(2) : 336-346.   DOI   ScienceOn
9 Yano, M, K. Okuno, J. Kawakami, H. Satoh, and T. Omura. 1985. High amylose mutants of rice, Oryza sativa L. Theor Appl Genet. 69(3) : 253-257.   DOI   ScienceOn
10 Yoshihashi, T. 2002. Quantitative analysis on 2-acetyl-1-pyrroline of an aromatic rice by stable isotope dilution method and model studies on its formation during cooking. J Food Sci. 67(2) : 619-622.   DOI   ScienceOn
11 Becker, H. A. 1960. On the absorption of liquid water by the wheat kernel. Cereal Chem. 37(3) : 309-315.
12 AACC. 2000. Approved methods of the AACC. 10th ed. American association of cereal chemists St Paul MN. USA
13 AOAC. 1990. Official methods of analysis of AOAC international. 15th ed. Association of official analytical chemists. Washington DC USA.
14 Bao, J. S., M. Sun, L. H. Zhu, and H. Corke. 2004. Analysis of quantitative trait loci for some starch properties to rice (Oryza sativa L.): thermal properties, gel texture and swelling volume. J Cereal Science. 39(3) : 379-385.   DOI   ScienceOn
15 Choi, I. D. 2010. Fatty acids, amino acids and thermal properties of specialty rice cultivars. Korean J Soc Food Sci Nurt. 39(9) : 1405-1409.   과학기술학회마을   DOI   ScienceOn
16 Choi, S. Y. and M. Shin. 2009. Properties of rice flours prepared from domestic high amylose rices. Korea J Food Sci Tec. 41(1) : 16-20.   과학기술학회마을
17 Kumamaru, T, H. Satoh, T. Iwata, T. Omira, and K. Tanaka. 1988. Mutants for rice storage proteins. Theor Appl Genet. 76(1) : 11-16.   DOI   ScienceOn
18 Kim, K. S, H. J. Kang, I. K. Hwang, H. G. Hwang, T. Y. Kim, and H. C. Choi. 2004. Comparative ultrastructure of Ilpumbyeo, a high-quality of japonica rice, and its mutant Suweon 464: Scanning and transmission electron microscopy studies. J Agric food Chem. 52(12) : 3876-3883.   DOI   ScienceOn
19 Kim, K. S., H. J. Kang, I. K. Hwang, H. G. Hwang, T. Y. Kim, and H. C. Choi. 2005. Fibrillar microfilaments associated with a high-amylose rice, Goami 2, a mutant of Ilpumbyeo, a high-quality japonica rice. J Agric Food Chem. 53(7) : 2600-2608.   DOI   ScienceOn
20 Kim, S. K., K. Y. Han, H. H. Park, J. C. Chae, and J. H. Ree. 1985. Hydration rate of milled rice in Korean. J Korea Agric Chem Soc. 28(2) : 62-67.
21 Lee, C. and J. S. Shin. 2002. Effects of different fiber content of rice on blood glucose and triglyceride levels in normal subject. J Korean Soc Food Sci Nutr. 31(6) : 1048-1051.   과학기술학회마을   DOI   ScienceOn
22 Lee, J. H., H. S. Seo, S. H. Kim, J. R. Lee, and I. K. Hwang. 2005. Soaking properties and quality characteristics of Korean white gruel with different blending time of high-dietary fiber rice 'Goami 2', Korean J Food Cookery Sci. 21(6) : 927-935.
23 Lee, M. K., S. H. Choi, H. S. Lim, and J. S. Ahn. 2010. Quality characteristics of jook prepared with green laver powder. Korean J Food Cookery Sci. 26(5) : 552-558.   과학기술학회마을
24 Lee, S. H., H. J. Park, S. Y. Cho, G. J. Han, H. K. Chun, I. G. Hwang, and H. C. Choe. 2004. Supplementary effect of the high dietary fiber rice on lipid metabolism in diabetic KK mice. Korea J Nurt. 37(2) : 81-87.   과학기술학회마을
25 Itani, T, M. Tamaki, Y. Hayata, T. Fushimi, Y. Hayata, T. Fushimi, and K. Hashizume. 2004. Variation of 2-acetyl-1-pyrroline concentration in aromatic rice grains collected in the same region in Japan and factors affecting its concentration. Plant Prod Sci. 7(2) : 178-183.   DOI   ScienceOn
26 Chun, A, J. Song, H. C. Hong, and J. R. Son. 2005. Improvement of cooking properties by milling and blending in rice cultivar Goami2. Korea J Crop Sci. 50(S) : 88-93.   과학기술학회마을
27 Gariboldi, F. 1980. Parboiled rice. In Rice: chemistry and technology. Am Assoc Cereal Chem St. Paul MtI. pp. 353.
28 Hien, N. L., T. Yoshihashi, W. A. Sarhadi, and Y. Hirata. 2006. Sensory test for aroma and quantitative analysis of 2-acetyl-1-pyrroline in asian aromatic rice varieties. Plant Prod Sci. 9(3) : 294-297.   DOI   ScienceOn
29 Jeong, O. H., J. H. Lee, H. C. Hong, S. L. Kim, J. S. Paek, K. S. Lee, S. J. Yang, Y. T. Lee, D. S. Yang, and J. S. Kays. 2002. Volatile flavor components of aromatic versus non-aromatic rice varieties. Korean J Crop Sci pp. 282-285.
30 Jung, Y. J., H. S. Seo, J. E. Myung, J. M. Shin, E. J. Lee, and J. K. Hwang. 2007. Physicochemical and sensory characteristics of rice cookies based on 'Goami 2' with sesames (white and black) and perilla seeds. Korean J Food Cook Sci. 23(6) : 785-792.
31 Kang, H. J., I. K. Hwang, K. S. Kim, and H. C. Choi. 2003. Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality japonica, and its mutant, Suweon 464. J Agric Food Chem. 51(22) : 6598-6603.   DOI   ScienceOn
32 Kang, K. J. and I. H. Lho. 1998. Hydration and hot-water solublilization of milled rice during cooking. Korean J Food Sci Technol. 30(3) : 502-508.   과학기술학회마을
33 Park, B. H. and H. S. Joe. 2009. Quality characteristics of jook prepared with lotus root powder. Korean J home economics. 47(3) : 79-85.   과학기술학회마을
34 Lee, S. H., H. J. Park, S. Y. Cho, I. K. Jung, Y. S. Cho, T. Y. Kim, H. G. Hwang, and Y. S. Lee. 2004. Supplementary effect of the high dietary fiber rice on blood glucose in diabetic KK mice. Korea J Nurt. 37(2) : 75-80.   과학기술학회마을
35 Marchall, W. E. and J. I. Wadsworth. 1994. Starch gelatinizition in brown and milled rice: a study using differential scanning calorimetry. Rice Science and Technology. Marcel Dekker New York. pp 205-227.
36 Okuno, K, H. Fuwa, and M. Yano. 1983. A new mutant lowering amylose content in endosperm starch of rice. Japan J Breed. 33(4) : 387-394.   DOI
37 Park, J. W., S. H. Chae, and S. Yoon. 2009. The effects of steeping and cooking pressure on qualities of cooked brown rice. Korean J Food Culture. 24(1) : 69-76.   과학기술학회마을
38 Sato, H. and T. Omura. 1981. New endosperm mutations induced by chemical mutagens in rice (Oryza sativa L). Japan J Breed. 31(3) : 316-326.   DOI
39 Schaeffer, G. W. and F. T. Sharpe. 1987. Increased lysine and seed storage protein in rice plants recovered from calli selected with inhibitory levels of lysine plus threonine and S-(2-aminoethyl) cysteine. Plant Physio. 84(2) : 509-515.   DOI   ScienceOn
40 Schoch, T. J. 1994. Swelling power and solubility of granular starches. In Method in Carbohydrate Chemistry. Whistler RL ed Academic Press. New York USA. pp. 106-108.
41 Shin, M, D. O. Gang, and Y. H. An. 2007. Preparation methods for rice flour mixes and rice bread. Korea patent 10-0742572.