Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Properties of Rice Flours Prepared from Domestic High Amylose Rices

국내산 고아밀로오스 쌀가루의 특성

  • Choi, Sin-Young (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University)
  • 최신영 (전남대학교 생활과학대학 식품영양학과 및 생활과학연구소) ;
  • 신말식 (전남대학교 생활과학대학 식품영양학과 및 생활과학연구소)
  • Published : 2009.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

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.

식이섬유 함량이 높은 기능성 고아밀로오스 쌀로 밀가루를 대체할 수 있는 쌀가루를 제조하여 가공에 사용하기 위하여 국내산 고아밀로오스 쌀인 고아미와 고아미 2호, 수입쌀인 태국산 쌀을 처리하여 120 mesh를 통과한 쌀가루를 제조하고 이화학적 특성, 식이섬유 함량과 호화특성을 비교하였다. 쌀가루의 단백질 함량과 총 전분함량은 고아미 2호가 가장 낮았고 회분과 지질함량은 가장 높았으며 고아미와 태국산의 차이는 없었다. 겉보기 아밀로오스 함량과 물 결합능력, 총 식이섬유 함량은 고아미2호 쌀가루가 높았다. 태국산 쌀가루는 팽윤력이 높았고 호화특성 중피크점도, 냉각점도, total setback점도가 높았다. 반면 고아미 2호는 호화개시온도도 높을 뿐만 아니라 피크, 냉각 및 setback 점도를 포함한 모든 점도가 가장 낮아 호화와 겔 형성이 낮음을 알 수 있었다. 고아미와 태국산 쌀가루의 결정형은 전형적인 쌀의 결정형인 A형 이었지만 고아미2호는 고아밀로오스 옥수수전분과 같은 B형을 나타냈다. 고아미 2호 쌀가루의 색은 어둡고 누런색을 띠었으며 명도는 낮고 황색도는 높았다.

Keywords

References

  1. Juliano BO. Production and utilization of rice. pp. 1-16. In: Rice Chemistry and Technology AACC (1985)
  2. Kum JS, Lee CH, Baek KH, Lee SH, Lee HY. Influence of cultivar on rice starch and cooking properties. Korean J. Food Sci. Technol. 27: 365-369 (1995)
  3. Sandhya Rani MR, Bhattacharya KR. Microscopy of rice starch granules during cooking. Starch 46: 334-337 (1995)
  4. Schober TJ. Messerschmidt M, Bean SR, Park S-H, Arendt EK. Gluten-free bread from sorghum: Quality differences among hybrids. Cereal Chem. 82: 394-404 (2005) https://doi.org/10.1094/CC-82-0394
  5. Olexova L, Dovicovicova L, Svec M, Siekel P, Kuchta T. Detection of gluten containing cereals in flours and gluten-free bakery products by polymerase chain reaction. Food Control 17: 234-237 (2006) https://doi.org/10.1016/j.foodcont.2004.10.009
  6. Song JY, Shin M. Effects of soaking and particle sizes on the properties of rice flour and gluten-free bread. Food Sci. Biotechnol. 16: 759-764 (2007)
  7. Kang HJ, Hwang IK, Kim KS, Choi HC. Comparative structure and physicochemical properties of ‘Ilpumbyeo’, a high-quality japonica rice, and its mutant, ‘Suweon’ 464. J. Agr. Food chem. 51: 6598-6603 (2003) https://doi.org/10.1021/jf0344946
  8. Kang HJ, Seo HK, Hwang IK. Comparison of gelatinization and retrogradation characteristics among endosperm mutant rices derived from 'Ilpumbyeo'. Korean J. Soc. Food Sci. 36: 879-884 (2004)
  9. Chun AR, Song J, Hong HC, Son JR. Improvement of cooking properties by milling and blending in rice cultivar 'Goami 2'. Korean J. Soc. Food Sci. 50: S88-S93 (2005)
  10. Lee JH, Seo HS, Kim SH, Lee JR, Hwang IK. 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: 927-935 (2005)
  11. Kim C, Lee ES, Hong ST, Ryu GH. Manufacturing of Goami flakes by using extrusion process. Korean J. Soc. Food Sci. 39: 146-151 (2007)
  12. Jung YJ, Seo HS, Myung JE, Shin JM, Lee EJ, Hwang IK. 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: 785-792 (2007)
  13. Lee JH, Seo HS, Kim SH, Lee JR, Hwang IK. Soaking properties and quality characteristics of Korean white gruel with different blending time of high dietary fiber rice 'Goami 2'. Korean J. Soc. Food Sci. 21: 927-935 (2005)
  14. Shin M, Gang DO, An YH. Preparation methods for rice flour mixes and rice bread. Korea patent 10-0742572 (2007)
  15. Kim WS, Shin M. The properties of rice flours by dry- and wetmilling of soaked glutinous and normal grains. Korean J. Food Cook. Sci. 23: 908-918 (2007)
  16. AOAC. Official Methods of Analysis of AOAC Intl. 17^{th} ed. Method 991. 43. Association of Official Analytical communities, Washington, DC, USA (2000)
  17. Williams PC, Kuzina FD, Hlynka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411-420 (1970)
  18. Montgomery EM, Senti FR. Separation of amylose from amylopectin of starch by an extraction-sedimentation procedure. J. Polym. Sci. 28: 1-9 (1958) https://doi.org/10.1002/pol.1958.1202811601
  19. Medcalf DF, Gilles KA. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem. 42: 558-568 (1965)
  20. Schoch TJ. Swelling power and solubility of granular starches. Vol 4, pp 106-108. In: Method in Carbohydrate Chemistry. Whistler RL (ed) Academic Press, NY, USA (1968)
  21. McCleary BV, Gibson TS, Mugford DC. Measurement of total starch in cereal products by amyloglucosidase-$\alpha$-amylase method:Collaborative study. J. AOAC Int. 80: 571-579 (1997)
  22. AACC. Approved Method of the AACC. 10th ed. Method 61-020. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  23. Fitzgerald MA, Reinke RF. Rice Grain Quality III. A Report for the Rural Industries Research and Development Corporation. RIRDC Publication No. 06/056 RIRDC Project No DAN-183A (2006)
  24. Shin M, Woo K, Seib PA. Hot-water solubilities and water sorptions of resistant starches at 25$^{\circ}C$. Cereal Chem. 80: 564-566 (2003) https://doi.org/10.1094/CCHEM.2003.80.5.564
  25. Sorada Y, Athapol N. Effect of physicochemical properties of high-amylose Thai rice flours on vermicelli quality. Cereal Chem. 79: 481-485 (2002) https://doi.org/10.1094/CCHEM.2002.79.4.481
  26. Kim JS. Quality characteristics of sponge cakes prepared from rice flours with different amylose contents. PhD thesis, Chonnam National University, Gwangju, Korea (2007)
  27. Lee SH. Physicochemical properties of dry milled soaked rice flours with different particle size and preparation of rice Manju using them. MS thesis, Chonnam National University, Gwangju, Korea (2007)