Comparison of the Hydration, Gelatinization and Saccharification Properties of Processing Type Rice for Beverage Development

음료 개발을 위한 가공용 쌀의 수화, 호화 및 당화특성 비교

  • Shin, Dong-Sun (College of Hotel & Tourism Management, Tong Won University) ;
  • Choi, Ye-Ji (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Sim, Eun-Yeong (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Oh, Sea-Kwan (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Kim, Si-Ju (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Lee, Seuk Ki (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Woo, Koan Sik (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Kim, Hyun-Joo (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Park, Hye-Young (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • 신동선 (동원대학교 호텔관광대학) ;
  • 최예지 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 심은영 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 오세관 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 김시주 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 이석기 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 우관식 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 김현주 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 박혜영 (농촌진흥청 국립식량과학원 수확후이용과)
  • Received : 2016.08.16
  • Accepted : 2016.09.27
  • Published : 2016.10.31


This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, $4.67{\sim}16.07^{\circ}Brix$, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.




Supported by : 국립식량과학원


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