DOI QR코드

DOI QR Code

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

Abstract

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.

Keywords

rice;beverage;hydration;gelatinization;saccharification

Acknowledgement

Supported by : 국립식량과학원

References

  1. Bevilacqua A, Casanova FP, Petruzzi L, Sinigaglia M, Corbo MR. 2016. Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage. Food Microbiology 53:1-8
  2. Biliaderis CG, Maurice TJ, Vose JR, 1980. Starch gelatinization phenomena studied by differential scanning calorimetry. J Food Sci 45:1669-1674 https://doi.org/10.1111/j.1365-2621.1980.tb07586.x
  3. Chaing PY, Yeh AI. 2002. Effect of soaking on wet-milling of rice. J Cereal Sci 35:85-94 https://doi.org/10.1006/jcrs.2001.0419
  4. Faulds C, Robertson J, Waldron K. 2008. Effect of pH on the solubilization of brewers' spent grain by microbial carbohydrates and proteases. J Agricultural Food Chemistry 56:7038-7048 https://doi.org/10.1021/jf800433c
  5. Femenia AP, Garcia P, Simal S, Rossello C. 2003. Effects of heat treatment and dehydration on bioactive polysaccharide acemann and cell wall polymers from Aloe barbadensis Miller. Carbohydrate Polymers 51:397-405 https://doi.org/10.1016/S0144-8617(02)00209-6
  6. Ghiashi K, Varriano ME, Itoseney RC. 1982. Gelatinization of wheat starch. IV. Amylograph viscosity. Cereal Chem 59: 263-267
  7. Ghosh K, Ray M, Adak A, Halder SK, Das A, Jana A, Parua S, Vagvolgyi C, Mohapatra PKD, Pati BR, Mondal KC. 2015. Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage. Bioresource Technology 188:161-168 https://doi.org/10.1016/j.biortech.2015.01.130
  8. Han HM, Koh BK. 2012. Quality characteristics of long-term stored rice. J Korean Soc Food Sci Nutr 41:1571-1576 https://doi.org/10.3746/jkfn.2012.41.11.1571
  9. Hatcher DW, Anderson MJ, Desjardins RG, Edwards NM, Dexter JE. 2002. Effects of flour particle size and starch damage on processing and quality of white salted noodles. Cereal Chem 79:64-71 https://doi.org/10.1094/CCHEM.2002.79.1.64
  10. Hwang IG, Yang JW, Kim JY, Yoo SM, Kim GC, Kim JS. 2011. Quality characteristics of saccharified rice gruel prepared with different cereal Koji. J Korean Soc Food Sci Nutr 40:1617-1622 https://doi.org/10.3746/jkfn.2011.40.11.1617
  11. Jang KA, Shin MG, Hong SH, Min BK, Kim KO. 1996. Classification of rices on the basis of sensory properties of cooked rices and the physicochemical roperties of rice starches. Korean J Food Sci Technol 28:44-52
  12. Juliano BO. 1985. Physicochemical Properties of Rice. American Association of Cereal Chemists, St. Paul, MN, USA. p.539
  13. Kim BK, Park JE, Zu G. 2011. Effects of semolina on quality characteristics of the rice noddles. Food Engineering Progress 15:56-63
  14. Kim DC, Choi JW, In MJ. 2011. Utilization of Leuconostoc mesenteroides 310-12 strain in the fermentation of a traditional Korean rice-based beverage. J Appl Biol Chem 54:21-25 https://doi.org/10.3839/jabc.2011.004
  15. Kim KH, Cho HS. 2008. The physicochemical and sensory characteristics of Jook containing different levels of skate (Raja kenojei) flour. J East Asian Soc Dietary Life 18:207-213
  16. Kim SH, Kim AN, An BK, Choi SK. 2014. Studies on the fermentation characteristics of yogurt added with pregelatinized rice flour. Korean J Culinary Research 20:37-48
  17. Kim SK, Kim JM, Choi YB. 2000. Effect of Sikhye manufacturing conditions on the rice shape. Korean J Dietary Culture 15:1-7
  18. KOSIS. 2015. Korean Statistical Information Service. Agricultural Statistics Info: An output tendency of crops. Available from: http://kostat.go.kr/wnsearch/search.jsp
  19. Kwon SM, Kim CM, Kim YH. 2007. Biological characteristics of instant rice treated with high hydrostatic pressure. Korean Society Food Sci Technology 40:31-35
  20. Lee JS, Kang YH, Kim KK, Lim JG, Kim TW, Kim DJ, Bae MH, Choel M. 2014. Production of saccharogenic mixed grain beverages with various strains and comparison of common ingredients. J East Asian Soc Dietary Life 24:53-61
  21. Lee SJ, Lee YC, Kim SK. 2008. Comparison of cooking properties between imported and domestic rices according to cooking method and added water ratio. Korean J Food Nutr 21:463-469
  22. Martinek K, Semenov AN. 1981. Enzyme catalysis in organic synthesis. Russian Chemical Reviews 50:718-734 https://doi.org/10.1070/RC1981v050n08ABEH002668
  23. Puerari C, Magalhaes-Guedes KT, Schwan GF. 2015. Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians. Food Microbiology 46:210-217 https://doi.org/10.1016/j.fm.2014.08.009
  24. Seo HI, Kim CS. 2011. Pasting properties and gel strength of non-waxy rice flours prepared by heat-moisture treatment. J Korean Soc Food Sci Nutr 40:196-204 https://doi.org/10.3746/jkfn.2011.40.2.196
  25. Shin SY, Sung YM, Kang MY. 2001. Saccharification and sensory characteristics of Shikhe made from glutinous rice varieties. J East Asian Soc Dietary Life 11:11-18
  26. Sima S, Femenia A, Llull P, Rosello C. 2000. Dehydration of Aloe vera: Simulation of drying curves and evaluation of functional properties. J Food Eng 43:109-114 https://doi.org/10.1016/S0260-8774(99)00139-9
  27. Son JR, Kim JH, Lee JI, Youn YH, Kim JK, Hwang HG, Moon HP. 2002. Trend and further research of rice quality evaluation. Korean J Crop Sci 47:33-54
  28. Song YE, Cho SH, Kwon YR, Choi DC. 2008. Quality of Jeonbukoriginated brand rice compared with other domestic brands and imported market rice. Korean J Crop Sci 53:347-352
  29. Yoon MR, Oh SK, Lee JH, Kim DJ, Choi IS, Lee JS, Kim CK. 2012. Varietal variation of gelatinization and cooking properties in rice having different amylose contents. Korean J Food Nutr 25:762-769 https://doi.org/10.9799/ksfan.2012.25.4.762
  30. Zhou Z, Robards K, Helliwell S, Blanchard C. 2002. Ageing of stored rice: Changes in chemical and physical attributes. J Cereal Sci 35:65-78 https://doi.org/10.1006/jcrs.2001.0418

Cited by

  1. Quality Characteristics of Backsulgi Using Dry-Milled Rice Flour Prepared from Various Rice Cultivars vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.643