The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on Quality Index of Raw Rice for Porridge Processability Evaluation

죽 가공성 평가를 위한 원료 쌀의 품질지표

  • Park, Hye-Young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Lee, Ji-Yoon (Dept. of Southern Area Crop Science, National Institute of Crop Science, RDA) ;
  • Ahn, Eok-Keun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kwak, Jieun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Chun, Areum (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Woo, Koan Sik (Research Policy Bureau, Rural Development Administration) ;
  • Park, Ji Young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kim, Mi Jung (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이지윤 (농촌진흥청 국립식량과학원 남부작물부) ;
  • 안억근 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 곽지은 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 천아름 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 연구정책국) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2020.05.14
  • Accepted : 2020.06.01
  • Published : 2020.06.30
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Abstract

When producing rice products, it is very important to select suitable raw materials. Therefore, in this study, the quality characteristics of 16 rice cultivars were quantified to determine the criteria for evaluating the machinability of raw rice. The L value, which can affect the color of porridge prepared from rice, was the greatest for Hwaseonchalbyeo (84.17). The water-binding capacity, related to water interaction, was high in Hyangcheola (113.2%), and water solubility was high in Shingil (22.3%). Dodamssal (42.3%, 70.7 RVU) and Hwaseonchalbyeo (4.7%, 27.8 RVU) showed lower final viscosity compared to the cultivars in which the amylose content was medium groups (16.4~21.2%, 173.6~277.2 RVU). Specifically, cultivars with high or low amylose content had a low viscosity. The characteristics of the distribution of raw rice quality data were confirmed through 11 histograms. Furthermore, amylose content vs. water solubility, water solubility vs. peak viscosity, and peak viscosity vs. final viscosity showed high correlations (r=0.542, -0.569, and 0.836 respectively, p<0.01), and clear cultivar discrimination by the standard error of the mean (0.765~10.811). In conclusion, amylose content, water solubility, and peak viscosity were considered the most suitable characteristics for the quality evaluation of raw rice.

Keywords

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