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Comparison of Quality Properties of Rice Cultivars for Beverage Processing

음료가공을 위한 쌀 품종별 품질 특성 비교

  • Shin, Dong-Sun (Hotel Tourism Department, Tong Won University) ;
  • Sim, Eun Yeong (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) ;
  • Choi, Hye-Sun (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Park, Ji-Young (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) ;
  • Cho, Dong Hwa (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) ;
  • Han, Sang Ik (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) ;
  • 심은영 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 이석기 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 최혜선 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 박지영 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 우관식 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 김현주 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 조동화 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 오세관 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 한상익 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 박혜영 (농촌진흥청 국립식량과학원 수확후이용과)
  • Received : 2017.08.16
  • Accepted : 2017.11.06
  • Published : 2017.12.31

Abstract

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.

Keywords

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