Cooking Properties of Rice with Pigmented Rice Bran Extract

유색미 미강 추출물 첨가가 밥의 취반 특성에 미치는 영향

  • 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)
  • 김주희 (경북대학교 식품영양학과) ;
  • 남석현 (아주대학교 생명과학과) ;
  • 김미현 (경북대학교 식품영양학과) ;
  • 손재근 (경북대학교 식물생명과학부) ;
  • 강미영 (경북대학교 식품영양학과)
  • Published : 2007.03.31


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.


  1. 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
  2. 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
  3. 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
  4. 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
  5. Choi, S. W., W. W. Kang, and T. Osawa 1994. Isolation and identification of anthocyanin pigments in black rice. Foods Biotechnol. 3 : 131-136
  6. Choi, S. W., S. H. Nam, and H. C. Choi. 1996. Antioxidative activity of ethanolic extracts of rice brans. Foods Biotechnol. 5 : 305-309
  7. 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
  8. 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
  9. 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
  10. Kang, M. Y. 1989. Some physicochemical properties of large and small starch granules of barley. Korean J. Food Sci. Technol. 21(1) : 52-57
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. Muramoto, G. and S. Kawamura. 1991. Rice protein and anti­hypertensive peptide (angiotensin conversion enzyme inhi­bitor) from rice. Nippon Shokuhin Kougyo. 34 : 18-26
  18. Nam, S. H. and M. Y. Kang. 1997. In vitro inhibitory effect of colored rice bran extracts carcinogenicity. Agri. Chem. Biotechnol. 40 : 307-312
  19. 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
  20. 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
  21. 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
  22. Okada, T. and N. Yamaguchi. 1983. Antioxidant effect and pharmacology of oryzanol. Yukagaku. 32 : 305
  23. 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
  24. 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
  25. 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
  26. Roy, L. W., N. B. James, and F. P. Eugene. 1984. In starch : Chemistry and technology, 2nd ed. Academic press Inc. pp. 188-193
  27. Serbinova, E. A. and L. Packer. 1994. Antioxidant properties of ${\alpha}$-tocopherol and ${\alpha}$-tocotrienol. Methods Enzymol. 234 : 354-366
  28. Tagaya, T., Y. Sugimoto, E. Imo, and H. Fuwa. 1979. Degra­dation of starch granules by ${\alpha}$ -amylase of fungi. Staerke. 30 : 289-293
  29. 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
  30. 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
  31. Zobel, H. F., S. N. Young, and L. A. Rocca. 1988. Starch gelatinization an X-ray diffraction study. Cereal Chem. 65 : 443-446