The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Evaluation of Quality Characteristics of Colored Rice Depending on Cultivars for Functional Porridge

유색미 이용 죽 적합 품종 선발을 위한 품질특성 평가

  • Kim, Min Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye-Young (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) ;
  • Lee, Ji Yoon (Dept. of Southern 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, Jin Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Mi Hyang (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)
  • 김민영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 박혜영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 이병원 (국립식량과학원 중부작물부 수확후이용과) ;
  • 이지윤 (국립식량과학원 남부작물부 논이용작물과) ;
  • 이유영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 이진영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 김미향 (국립식량과학원 중부작물부 수확후이용과) ;
  • 이병규 (국립식량과학원 중부작물부 수확후이용과) ;
  • 김현주 (국립식량과학원 중부작물부 수확후이용과)
  • Received : 2019.06.05
  • Accepted : 2019.08.01
  • Published : 2019.08.31
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Abstract

This study was conducted to explore the quality characteristics of colored rice depending on the cultivars (Jeogjinu, Josaengheugchal, Joeunheukmi, Heukjinjubyeo, Hongjinju, Heukjinmi, Geongganghongmi) for porridge. The moisture, crude protein, lipid, ash, amylose and damaged starch contents of colored rice ranged from 10.05~11.23%, 7.72~8.69%, 2.68~3.26%, 1.62~1.88%, 6.29~20.31% and 5.06~8.26%, respectively. The highest moisture (11.23%), crude protein (8.69%), lipid (3.26%) and ash (1.88%) contents of colored rice were detected in Heukjinjubyeo, Joeunheukmi, Josaengheugchal and Heukjinmi, respectively. The lowest amylose and damaged starch contents of colored rice were detected in Josaengheugchal and Joeunheukmi, respectively. In general, the water binding capacity, water solubility and swelling power of Heukjinmi were greater than those of the other cultivars. The investigation of the pasting properties (peak, trough, break down, final and setback viscosity, peak time, pasting temperature) of colored rice indicated a low value in Josaengheugchal. The lowest hardness (13,673.25 g) of colored rice was observed in Heukjinjubyeo while the highest digestibility (5.44 glucose mg/g) of colored rice was observed in Josaengheugchal. These results indicated that Josaengheugchal are suitable cultivars for porridge.

Keywords

References

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