• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.4
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• pp.304-313
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• 2018

The objective of this study was to investigate the resistance starch(RS) content and in vitro hydrolysis index of roasted rice flours for low GI food development. This study used intermediate and high amylose rice varieties containing resistant starch. The intermediate amylose rice varieties 'Ilmi' and high amylose rice varieties, 'Goami4' and 'Dodamssal' were tested. The crude fat and crude protein contents of the rice cultivars ranged 2.12~3.08% and 6.2~7.63%, respectively. The RS and amylose contents of Dodamssal and Goami4 were higher than those of Ilmi. RS content of Ilmi was not significantly different before and after roasting treatment. The RS content of Goami4 before roasting was significantly higher than that of Dodamssal, but the RS content of Dodamssal was higher than that of Goami4 at temperatures above $210^{\circ}C$ of roasting. The soluble starch decreased after roasting in Goami4 and Dodamssal. Starch hydrolysis index (HI) and expected glycemic index (GI) were higher in order of Imi, Goami4 and Dodamssal regardless of roasting treatment. The sensory evaluation showed high scores in Dodamssal for color, flavor, bitter taste, bitter taste, sweet taste and sweetness at $240^{\circ}C$ for 10 min and $210^{\circ}C$ for 30 min. The results of this study indicate that Dodamssal was suitable varieties for powder meal with low GI.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.645-651
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• 2006

This study was performed to examine the relationship between quality characteristics and palatability on 21 varieties of commercial brand rice in North Kyeong-sang Province, Korea. The average percentages of translucent kernels, an important factor in rice quality, were the higher in the Ilpumbyeo cultivar than other six rice cultivars including Mihyangbyeo, Ilbanbyeo, Chuchungbyeo, Saechuchungbyeo, Hidomebore, and Nampyeongbyeo. The mean contents of amylose among commercial brand rice were not significantly different. The protein content was inversely associated with palatability (Toyo value). The sensory evaluation showed that clumpiness was positively correlated with the moisture content. The preference in color of cooked rice was increased as the percentage of translucent kernels increased. The roasted nutty flavor was highly correlated with the cooked rice with high protein content, while the chewiness was associated with high moisture and low amylose content.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.226-231
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• 2013

A total 11 Korean rice cultivar was prepared and investigated for its starch and quality characteristics. Amylose content, damaged starch contnent, water contnent, water absorption index (WAI), water solubility index (WSI), particle size and pasting properties of rice flours were measured. The amylose content of waxy, middle waxy and non waxy type domestic normal rice cultivars were 7.09%, 11.69% and 18.58-21.52%, respectively. Moisture content of 11 Korean rice cultivar were 7.19-13.89%. WAI and WSI did not show variations by amylose contents. Sample with high moisture contents was lower damaged starch contents. Particle size of samples was $27.61-189.67{\mu}m$. Final viscosity and pasting temperature of the samples was shown to rage from 45.54 to 313.94 RVA and from 71.03 to $87.98^{\circ}C$, respectively. In this study, results indicated that samples with low moisture contents tend to shown low particle size and high damaged starch contents regardless waxy, middle-waxy, and non waxy type.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.69-76
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• 2005

This study was carried out to improve the rice grain quality of Gyeoungbuk Province from 2002 to 2004. In variation of grain quality characteristics as the cultivation years were changed, the coefficient of variation (CV) of palatability and amylose content were relatively low as $3.9\~4.3\%$ and those of protein content and head rice rate were high as $7.9\~12.2\%$. Among the varieties, the tendency of variation was similar with cultivation years changing, CV of amylose content and palatability also low as $2.6\~3.6\%$ and those of head rice rate and protein content were high as $5.4\~7.2\%$. In variation as affected by shifting of transplanting times, the CV of protein content was low as 2.2, it was also relatively low in amylose content and head rice rate as $3.1\~3.7\%$, but it was high in palatability as $5.8\%$. As the nitrogen application levels were different the CV of amylase content was $1.8\%$ that it was not affected by the N levels. But in case of protein content, the CV was $4.4\%$ that the variation was somewhat increased, it suggested that as the N levels were increased the protein content was also increased. From these results, the rice quality characteristics showed the higher variation in the change of cultivation years than that in rice varieties, transplanting times or nitrogen levels.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.334-339
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• 1993

Physicochemical properties such as amylose content, swelling power, gelatinization and DSC of legume starches were investigated. The granule shape of legume starches was oval. The size of cowpea and mung bean were smaller than kidney bean and red bean. The amylose content of mung bean and kidney bean was larger and were $25{\sim}29%$. Swelling power of kidney bean starch was much lower than other starches in all temperature range. In gelatinization temperature by Brabender amylogram, red bean starch was low, but kidney bean starch was rather high. Amylographic hot-paste viscosity and set back of cow pea, mung bean and red bean starches were high. But those of kidney bean starch were very low. DSC results Indicated kidney bean starch gelatinized in higher temperature. From above results, row pea and mung bean starches were similar in granule size and shape, solubility and swelling power, amylogram, and DSC thermogram. But kidney bean starch was very different and red bean starch was slightly different with the physicochemical properties of cow pea and mung bean starches.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.16-20
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• 2009

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.12a
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• pp.317-317
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• 2009

The effects of environment-friendly materials carbonized rice hull and wood vinegar on the improvement of rice quality and soil fertility were investigated. Combined application of carbonized rice hull and chemical fertilizer resulted in lower protein in rice, similar amylose content and generally higher palatability values. Combined application of wood vinegar and chemical fertilizer obtained high protein and amylose contents, and palatability values. However, both carbonized rice hull and wood vinegar did not exhibit weed control. In the carbonized rice hull treatments, soil K was high during heading stage while soil pH during harvest stage was low. In the case of wood vinegar treatments, clear distinction between total K and Ca was observed. K was high during tillering stage while Ca was high until harvest stage.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.258-264
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• 2000

Starches from the eight varieties of rice were analyzed using scanning electron microscope(SEM), differential scanning calorimetry(DSC) and X-ray diffractometry, and tested on the starch-granule susceptibility to 15% $H_2SO_4$ and glucoamylase. The shape of starch granules from normal rice varieties and low-amylose mutants were polygonal while shrunken and floury mutants were globular. According to DSC, starches from Nampung CB243 showed higher onset temperature$(T_o)$, completion temperature$(T_c)$ and Punchilmi, Nampung EM90 showed higher enthalpy$({\triangle}H)$ of gelatinization than others. shr showed the highest hydrolysis rate to 15% $H_2SO_4$ while Nampung CB243 showed the lowest one. Eight varieties of rice starch granules showed A-type pattern on X-ray diffractograms. The lower amylose content rice varieties showed the higher hydrolysis rate treated with glucoamylase.

• Korean Journal of Plant Resources
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• v.30 no.1
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• pp.38-49
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• 2017

The objective of this research was to develop Near-Infrared Reflectance Spectroscopy (NIRS) model for amylose and protein contents analysis of large accessions of rice germplasm. A total of 511 accessions of rice germplasm were obtained from National Agrobiodiversity Center to make calibration equation. The accessions were measured by NIRS for both brown and milled brown rice which was additionally assayed by iodine and Kjeldahl method for amylose and crude protein contents. The range of amylose and protein content in milled brown rice were 6.15-32.25% and 4.72-14.81%, respectively. The correlation coefficient ($R^2$), standard error of calibration (SEC) and slope of brown rice were 0.906, 1.741, 0.995 in amylose and 0.941, 0.276, 1.011 in protein, respectively, whereas $R^2$, SEC and slope of milled brown rice values were 0.956, 1.159, 1.001 in amylose and 0.982, 0.164, 1.003 in protein, respectively. Validation results of this NIRS equation showed a high coefficient determination in prediction for amylose (0.962) and protein (0.986), and also low standard error in prediction (SEP) for amylose (2.349) and protein (0.415). These results suggest that NIRS equation model should be practically applied for determination of amylose and crude protein contents in large accessions of rice germplasm.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1260-1267
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• 2017

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.