Korean Journal of Food Science and Technology (한국식품과학회지)

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

DOI QR Code

Changes in the pasting properties and fatty acid values of dry-milled rice flour at different storage temperatures

저장 온도에 따른 건식제분용 쌀가루의 호화특성 및 지방산가 변화

  • Jo, Youngje (National Institute of Crop Science, Rural Development Administration) ;
  • Chun, Areum (National Institute of Crop Science, Rural Development Administration) ;
  • Sim, Eun-Yeong (National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye-Young (National Institute of Crop Science, Rural Development Administration) ;
  • Kwak, Ji-Eun (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Mi-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Choon-Ki (National Institute of Crop Science, Rural Development Administration)
  • 조영제 (농촌진흥청 국립식량과학원) ;
  • 천아름 (농촌진흥청 국립식량과학원) ;
  • 심은영 (농촌진흥청 국립식량과학원) ;
  • 박혜영 (농촌진흥청 국립식량과학원) ;
  • 곽지은 (농촌진흥청 국립식량과학원) ;
  • 김미정 (농촌진흥청 국립식량과학원) ;
  • 이춘기 (농촌진흥청 국립식량과학원)
  • Received : 2020.04.21
  • Accepted : 2020.06.04
  • Published : 2020.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

In order to investigate the changes in the quality attributes during the storage of dry-milled rice flour, two flour samples were obtained from two rice varieties (Hangaru (HG), Samkwang (SK)). These samples were stored at 4℃ and room temperature, respectively, and we analyzed the initial rice flour moisture content and chemical properties. The changes in the rice flour pasting and quality properties during storage were measured for 12 months. Our results showed that HG exhibited better pasting properties than SK, while the fat acidity of HG rapidly increased at room temperature, resulting in short shelf-life. However, the low-temperature (4℃) storage of dry-milled rice flour could reduce the change in the free fatty acid values of both samples. Therefore, low-temperature storage seems to contribute not only to an increased rice flour shelf-life by reducing the fatty acid value changes but also to a reduction in the changes in pasting properties.

건식 제분용 쌀가루 전용 품종인 한가루와 밥쌀용 품종인 삼광의 호화특성을 비교해 가공특성을 확인해 본 결과 한가루가 삼광에 비해 노화 안정성이 높고, 호화 중 열, 전단에 대한 저항성이 낮아 가공특성이 좋을 것으로 확인되었으나, 조지방, 조단백 함량이 삼광에 비해 높아 저장 시 주의를 해야 하는 것으로 나타났다. 호화특성은 상온 저장 시 12개월 저장 시 두 품종 모두 변화하였고, 그로 인해 가공특성이 변할 것으로 예상되었다. 한가루는 상온 저장 시 지방산가의 변화도 크게 나타나서 식미권장기준 보다 높은 지방산가를 나타냈다. 하지만 저온 저장을 하게 되면 두 품종 모두 호화특성을 초기와 유사하게 유지가 가능했으며, 한가루는 지방산가의 변화도 감소하여 식미권장기준에 적합하게 유지되었다. 가공특성은 우수하지만 저장성이 좋지 않은 건식 제분용 쌀가루인 한가루는 저온 저장하여 저장성도 높일 수 있고, 가공특성도 저장 전과 유사하게 유지될 수 있는 것을 확인할 수 있었다.

Keywords

References

  1. AOAC. Official Methods of Analysis of the association of official chemists. 14th ed. Method 14.072. Association of Official Method of Analytical Communities, Arlington, VA, USA (1984)
  2. Cato L, Gan J, Rafael L, Small D. Gluten free breads using rice flour and hydrocolloid gums. Food Aust. 56: 75-78 (2004)
  3. Chiang PY, Yeh AI. Effect of soaking on wet-milling of rice. J. Cereal Sci. 35: 85-94 (2002) https://doi.org/10.1006/jcrs.2001.0419
  4. Choi HC, Kim YG, Cho SY, Moon HP, Park RK, Park NK, Kim KW, Shin YS, Choi YG, Kim YS. A new large-grain rice cultivar "Daeribbyo1". Korean J. Breed Sci. 26: 453 (1994)
  5. Choi OJ, Kim YD, Shim JH, Noh MH, Shim KH. Physicochemical properties of diverse rice species. Korean J. Food Preserv. 19: 532-538 (2012) https://doi.org/10.11002/KJFP.2012.19.4.532
  6. Choi SY, Shin M. Properties of rice flours prepared from domestic high amylose rices. Korean J. Food Sci. Techn. 41: 16-20 (2009)
  7. Chun A, Song J, Hong HC, Son JR. Improvement of cooking properties by milling and blending in rice cultivar Goami2. Korean J. Crop Sci. 50: 88-93 (2005)
  8. Danbaba N, Anounye JC, Gana AS, Abo ME, Ukwungwu MN, Maji AT. Physical and pasting properties of 'ofada' rice (Oryza sativa L.) varieties. Nigerian Food J. 30: 18-25 (2012) https://doi.org/10.1016/S0189-7241(15)30009-6
  9. Greer EN, Stewart BA, Greer EN, Stewart BA. The water absorption of wheat flour: relative effects of protein and starch. J. Sci. Food Agri. 10: 248-252 (1959) https://doi.org/10.1002/jsfa.2740100409
  10. Han XZ, Hamaker BR. Functional and microstructural aspects of soluble corn starch in pastes and gel. Starch-Starke. 52: 76-80 (2000) https://doi.org/10.1002/(SICI)1521-379X(200004)52:2/3<76::AID-STAR76>3.0.CO;2-B
  11. Jung JS, Shin SM, Kim AJ. Quality characteristics of Sulgidduk with Adenophora remotiflora powder. Korean J. Food Nutr. 23: 147-153 (2010)
  12. Kang TY, Choi E, Jo HY, Yoon MR, Lee JS, Ko S. Effects of rice flour particle size on quality of gluten-free rice bread. Food Eng. Prog. 18: 319-324 (2014) https://doi.org/10.13050/foodengprog.2014.18.4.319
  13. Kang KJ, Kim K, Kim SK. Structure of hot-water soluble rice starch in relation to the structure of rice starch and texture of cooked rice. Korean J. Food Sci. Techn. 27: 757-761 (1995)
  14. Kim MR. The status of Korea's rice industry and the rice processing industry. Food Ind. Nutr. 16: 22-26 (2011)
  15. Kim OW, Kim H, Lim TG. Cooling and storage characteristics of milled rice by different cooling storage methods. Korean J. Food Preserv. 11: 448-454 (2004)
  16. Kim KY, Lee GM, Noh JI, Ha KY, Son JY, Kim BK, Ko JK, Kim CK. Varietal difference of germination, fat acidity, and lipoxygenase activity of rice grain stored at high temperature. Korean J. Crop Sci. 52: 29-35 (2007)
  17. Kwak J, Yoon MR, Lee JH, Ko S, Tai TH, Won YJ. Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour. Food Sci. Biotechnol. 26(1): 43-48 (2017) https://doi.org/10.1007/s10068-017-0006-5
  18. Lee C. Studies on the retrogradation properties of rice starch. The Korean J. Food Nutr. 16(2): 105-110 (2003)
  19. Lee JA. Quality characteristics of rice cookie containing different levels of dried-persimmon powder. Culinary Sci. Hospitality Res. 25: 76-83 (2019)
  20. Lee SE, Kim DC, Kim SS, Kim OW. Effect of yellow loess packaging on the eating quality of rice. Korean J. Food Preserv. 13: 543-547 (2006)
  21. Lee J, Shin M. Effect of waxy rice starch on processing quality of high amylose rice flour. Korean J. Food Cook. Sci. 36: 41-49 (2020) https://doi.org/10.9724/kfcs.2020.36.1.41
  22. Nishita KD, Bean MM. Physicochemical properties of rice in relation to rice bread. Cereal Chem. 56: 185-189 (1979)
  23. Park YK, Seog HM, Nam YJ, Shin DH. Physicochemical properties of various milled rice flours. Korean J. Food Sci. Techn. 20: 504-510 (1988)
  24. Shevkani K, Kaur A, Kumar S, Singh N. Cowpea protein isolates: functional properties and application in gluten-free rice muffins. LWT-Food Sci. Techn. 63: 927-933 (2015) https://doi.org/10.1016/j.lwt.2015.04.058
  25. Shim EY, Chung SK, Cho JH, Woo KS, Park HY, Kim HJ, Oh SG, Kim WH. Physicochemical properties of high-amylose rice varieties. Food Eng. Prog. 19: 392-398 (2015) https://doi.org/10.13050/foodengprog.2015.19.4.392
  26. Sowbhagaya CM, Ramesh BS, Ali SZ. Hydration, swelling and solubility behaviour of rice in relation to other physicochemical properties. J. Sci. Food Agri. 64: 1-7 (1994) https://doi.org/10.1002/jsfa.2740640102
  27. Sung J, Kim H, Choi H, Kim Y. Fat acidity and flavor pattern analysis of brown rice and milled rice according to storage period. J. Korean Soc. Food Sci. Nutr. 40: 613-617 (2011) https://doi.org/10.3746/jkfn.2011.40.4.613
  28. We GJ, Lee IA, Cho YS, Yoon MR, Shin M, Ko S. Development of rice flour-based puffing snack for early childhood. Food Eng. 14: 322-327 (2010)
  29. Won YJ, Ahn EK, Jeong EG, Chang JK, Lee JH, Jung KH, Hyun UJ, Cho YC, Oh SK, Yoon MR, Kim BK, Kim BJ. An opaque endosperm rice cultivar, 'Hangaru', suitable for exclusive dry-milling rice flour production. Korean J. Breed Sci. 51: 134-139. (2019) https://doi.org/10.9787/KJBS.2019.51.2.134
  30. Yoon MR, Lee JS, Kwak J, Ko S, Lee JH, Chun JB, Lee CK, Kim BK, Kim WH. Comparative analysis on quality and bread-making properties by particle size of dry-milled rice flours of rice varieties. J. Korean Soc. Int. Agric. 28: 58-64 (2016) https://doi.org/10.12719/KSIA.2016.28.1.58
  31. Zhou Z, Robards K, Helliwell S, Blanchard C. Ageing of stored rice: Changes in chemical and physical attributes. J. Cereal Sci. 35: 65-78 (2002) https://doi.org/10.1006/jcrs.2001.0418
  32. Zhou Z, Robards K, Helliwell S, Blanchard C. Effect of rice storage on pasting properties of rice flour. Food Res. Inter. 36: 625-634 (2003) https://doi.org/10.1016/S0963-9969(03)00013-9