The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Nutritional Components and Cooking Characteristics of High Quality Rice

고품질 쌀의 품종별 영양성분 및 취반 특성

  • Woo, Koan Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byong Won (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Jeong-Ju (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jihae (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Yu-Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byoungkyu (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 우관식 (국립식량과학원 중부작물부) ;
  • 이석기 (국립식량과학원 중부작물부) ;
  • 이병원 (국립식량과학원 중부작물부) ;
  • 김정주 (국립식량과학원) ;
  • 이지혜 (국립식량과학원 중부작물부) ;
  • 이유영 (국립식량과학원 중부작물부) ;
  • 이병규 (국립식량과학원 중부작물부) ;
  • 김현주 (국립식량과학원 중부작물부)
  • Received : 2018.02.06
  • Accepted : 2018.03.29
  • Published : 2018.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ${\geq}37$ content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (${\geq}46%$). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

Keywords

References

  1. AOAC. 2000. Official Methods of Analysis. 17th ed. Method 991.43. Association of Official Analytical Communities, Washington, DC. USA
  2. ATFIS. 2015. Market of precooked dried rice. In: Market Segmentation Trend of Processed Food. Korea Agro-Fisheries Trade Corporation. pp.32-37
  3. Cho DH, Park HY, Lee SK, Park JY, Choi HS, Woo KS, Kim HJ, Sim EY, Won YJ, Lee DH, Oh SK. 2017. Differences in physicochemical and textural properties of germinated brown rice in various rice varieties. Korean J Crop Sci 62:172-183
  4. Cho EK, Wu HJ, Kim BC, Yoo YM, Jung HY, Lee MY. 2014. Effect of cooking conditions on the quality of cooked rice in home meal replacement products. Food Eng Prog 18:7-14 https://doi.org/10.13050/foodengprog.2014.18.1.7
  5. Choi YH, Lim SL, Jeong EG, Song J, Kim JT, Kim JH, Lee CG. 2008. Effects of low-temperature storage of brown rice on and cooked rice quality. Korean J Crop Sci 53:179-186
  6. Chun A, Song J, Kim KJ, Kim JH, Son JR, Oh YJ. 2007. Sensory and quality evaluation of aseptic-packaged cooked rice by cultivar. Korean J Crop Sci 52:439-446
  7. Hanashiro I, Abe J, Hizukuri S. 1996. A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography. Carbohydrate Res 283:151-159 https://doi.org/10.1016/0008-6215(95)00408-4
  8. Huh CK, Shim KH, Kim YD. 2016. Comparison of physicochemical properties between conventional and high-yielding rice varieties. Korean J Food Sci Technol 48:20-26 https://doi.org/10.9721/KJFST.2016.48.1.20
  9. Juliano BO. 1985. Polysaccharide, proteins, and lipids of rice. In Rice Chemistry and Technology. pp.59-120. The American Association of Cereal Chemists, Inc., St. Paul, MN, USA
  10. Kang KJ, Kim K, Kim SK. 1995. Relationship between molecular structure of rice amylopectin and texture of cooked rice. Korean J Food Sci Technol 27:105-111
  11. Kim CE, Kang MY, Kim MH. 2012. Comparison of properties affecting the palatability of 33 commercial brands of rice. Korean J Crop Sci 57:301-309 https://doi.org/10.7740/kjcs.2012.57.3.301
  12. Kim HR, Kim MJ, Yang YH, Lee KJ, Kim MR. 2010. Effect of grain size on the physichemical & nutritional properties of beef porridge. Korean J Food Culture 25:70-75
  13. Kim JH, Nam SH, Kim MH, Kim JK, Sohn JK, Kang MY. 2007. Cooking properties of rice with pigmented rice brane extract. Korean J Crop Sci 52:60-68
  14. Kowittaya C, Lumdubwong N. 2014. Molecular weigh, chain profile of rice amylopectin and starch pasting properties. Carbohydrate Polym 108:216-223 https://doi.org/10.1016/j.carbpol.2014.02.081
  15. Kum JS. 2010. Rice nutrition and processed rice. Food Preserv Proc Ind 9:38-54
  16. Lee S, Lee EJ, Chung HJ. 2017. Structural and physicochemical characterization of starch from Korean rice cultivars for special uses. Korean J Food Sci Technol 49:1-7 https://doi.org/10.9721/KJFST.2017.49.1.1
  17. Naito S, Ogawa T. 1998. Tensipresser precision in measuring cooked rice adhesiveness. J Texture Stud 29:325-335 https://doi.org/10.1111/j.1745-4603.1998.tb00174.x
  18. Ong MH, Blanshard MV. 1995. Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine structure of amylopectin. J Cereal Sci 21:251-260 https://doi.org/10.1006/jcrs.1995.0028
  19. Park HY, Shin DS, Woo KS, Sim EY, Kim HJ, Lee SK, Won YJ, Lee SB, Oh SK. 2016. Mechanical quality evaluation of rice cultivars that could potentially be used to produce processed cooked rice. Korean J Crop Sci 61:145-152 https://doi.org/10.7740/kjcs.2016.61.3.145
  20. Radhika Reddy K, Zakiuddin Ali S, Bhattacharya KR. 1993. The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice. Carbohydr Polym. 22:267-275 https://doi.org/10.1016/0144-8617(93)90130-V
  21. Shinde YH, Gudekar AS, Chavan PV, Pandit AB, Joshi JB. 2016. Design and development of energy efficient continuous cooking system. J Food Engineering 168:231-239 https://doi.org/10.1016/j.jfoodeng.2015.07.042
  22. Sim EY, Park HY, Kim MJ, Lee CK, Jeon YH, Oh SK, Won YJ, Lee JH, Ahn EK, Woo KS. 2017. Studies on the palatability and texture of Korean rice cultivars for the cookedrice processing. Korean J Food Nutr 30:880-888
  23. 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