• Title/Summary/Keyword: waxy rice varieties

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Quality Characteristics of Gangjung Made of Different Varieties of Waxy Rice (찹쌀 품종별 강정 제조 특성)

  • Kim, Kyung-Mi;Lee, Ji-Hyun;Kim, Haeng-Ran
    • Korean Journal of Food Science and Technology
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    • v.42 no.2
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    • pp.175-182
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    • 2010
  • Differences in physiochemical characteristics of row waxy rice, steeped in optimum steeping conditions ($31.5^{\circ}C$, 9 days) were investigated along with the relationship between these properties and the quality characteristics of Gangjung made from ten different varieties of waxy rice in order to identify the optimal waxy rice variety for making Gangjung. The moisture content of ten waxy rice varieties was increased, but protein and ash contents were decreased during steeping. Mineral analysis, showed that the Fe, Mg, Ca, Na and K contents of all samples were decreased during steeping. Regarding the gelatinization behavior of the ten waxy rice varieties, the peak viscosity and breakdown were increased with the exception of Backjinju and Backjinju-1 during steeping. Shinsunchalbyeo was the most adaptable waxy rice variety for making Gangjung, as its tested scores for expansion ratio and crispness were higher than other waxy rice varieties. The textural properties of Gangjung made from Backjinju and Backjinju-1 had the highest levels of hardness and showed the lowest expansion ratios. Therefore, Backjinju and Backjinju-1 are considered the worst varieties for making Gangjung.

Identification of Chalkiness Development of Milled Waxy Rice Grains with Harvest Times and the Moisture Contents (찰벼 수확시기 및 건조정도에 따른 찹쌀 외관 품질특성 구명)

  • Jeong, Eung-Gi;Lee, Choon-Ki;Choi, Yoon-Hee;Kim, Jung-Tae;Kim, Seok;Son, Jong-Rok
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.53 no.1
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    • pp.58-63
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    • 2008
  • Variation of chalkiness expression in milled waxy rice with the moisture contents of grains was investigated using instrument and naked eye evaluation methods. To find out any effects of varieties and harvesting times on the chalkiness development, rice grains of seven waxy varieties harvested at early, optimal and late times were tested after being sun-dried to have three different moisture contents of about $13.0{\sim}14.5%$, $14.5{\sim}16.0%$ and above 16.0%. The moisture contents of rice grains were distributed in the ranges of about 13.0% to 17.5% with the drying intensity right after harvesting. Although there were some genetical variations in whiteness and degree of transparency of milled rice grains among varieties at the same condition, chalkiness was most significantly affected by the changes of moisture content in all waxy varieties and harvesting times. At the moisture content less than 13.5%, all varieties exhibited waxy unique chalkiness, and at the moisture ranges between 13.5% and 14.0% the chalkiness was more or less affected by harvesting time and varieties. At the moisture content ranges between 14.0% and 16.0%, chalkiness gradually disappeared as with the increase of moisture content. However the degrees of chalkiness loses were strongly depended on individual kernels by showing as if the number of non-waxy rice kernels would be increasing in waxy rice grains with the moisture content increase. At the moisture content above about 16.0%, all waxy kernels lost their unique chalkiness, and showed non-waxy rice appearance.

Comparison of Some Characteristics Relevent to Yukwa (Fried Rice Cookie) made from Different Waxy Rice Cultivars (찰벼품종을 달리하여 제조한 유과의 품질 특성 비교)

  • 최영희;강미영
    • Journal of the East Asian Society of Dietary Life
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    • v.10 no.1
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    • pp.71-76
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    • 2000
  • This study was carried out in order to investigated the degree of expansion, textural and sensory characteristics of Yukwa made from various cultivars of waxy rice, With 5 varieties of waxy rice and a nonwaxy rice, Yukwa were prepared by the standardized method that had been established optimum preparation conditions. Yukwa made from Shinsunchalbyeo and Whasunchal showed lower degree of expansion than Hangangchalbyeo and IR 29, but showed higher crispness and softer texture among tested waxy rice cultivars. Sensory characteristics of these cultivars showed high score in flavor, crispness and preference. Whasunchalbyeo and Shinsunchalbyeo were appropriate varieties for Yukwa preparation and they were both short grain in length/width. Whasunchalbyeo has the highest score of water uptake and reducing sugar content in Key word.

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Quality Characteristics of Yukwa (Popped Rice Snack) made by Different Varieties of Rice (쌀 품종별 유과제조 특성)

  • Shin, Dong-Hwa;Kim, Myung-Kon;Chung, Tae-Kyu;Lee, Hyun-Yu
    • Korean Journal of Food Science and Technology
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    • v.21 no.6
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    • pp.820-825
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    • 1989
  • Yukwa (one of most popular Korean traditional popped rice snacks) was made by four different varieties of rice, Shinsun (Japonica) and Hangang $(Japonica{\times}Indica)$ which are waxy rice and Dongjin (Japonica) and Samgang $(Japonica{\times}Indica)$ which are non waxy rice, for their quality by total expansion volume, hardness and brittleness. It was notified that hydration rate of waxy and non waxy rice for preparation of Yukwa were different by 30% and 42% in moisture content respectively soaked at $12^{\circ}C$ for 12 hours and the gelatinization temperature of their starch was $64.5-67.5^{\circ}C$ with no big difference by varieties. The quality of Yukwa was deeply related with amylose contents ranging from 18.5% of non waxy rice to 2-3% of waxy rice. Superior quality (p<0.05) was got from waxy rice. Lactic acid bacterial fermentation didn't improve the quality, and soybean and rice bran oil can be used for popping in even value.

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Texture and Retrogradation Characteristics of Injeulmi Made by Different Varieties of Waxy Rice (품종을 달리하여 제조한 인절미의 텍스쳐 및 노화도 특성)

  • 최영희;강미영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.4
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    • pp.837-844
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    • 1999
  • The textural properties and retrogradation of injeulmi(Korean traditional waxy rice cake) made from various waxy cultivars were examined to compare the varietal difference. Injeulmi made from Shinsun chalbyeo and Whasunchalbyeo were exhibited relatively soft texture, while Taichung Sen Glu I and Yuk donongrimna were shown high adhesivness. Intermediate or long grain rice such as Yukdonongrimna, Hangangchalbyeo and Taichung Sen Glu I had a tendency to be rapidly retrogradatated as compared with short grain rice, Shinsunchalbyeo and Whasunchalbyeo. Amylogram characteristics of these intermediate or long grain rice cultivars were shown high value in consistency and low value in setback. Studies per formed by various cookery procedure demonstrated that injeulmi made from cooked waxy rice was softer and delaying retrogradation than made from waxy rice flour.

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The Effect of Added Water Volume on the Textural Properties of Injulmi made from Waxy Rice Flours using Different Milling Methods (제분방법을 달리한 찹쌀가루로 만든 인절미의 텍스처 특성에 물 첨가량이 미치는 효과)

  • 김정옥;신말식
    • Korean Journal of Human Ecology
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    • v.5 no.2
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    • pp.33-43
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    • 2002
  • This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.

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Bran structure and some properties of waxy rice starches (찹쌀의 겨층 구조 및 전분의 몇가지 성질)

  • Kim, Sung-Kon;Sohn, Jung-Woo
    • Applied Biological Chemistry
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    • v.33 no.2
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    • pp.105-108
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    • 1990
  • The numbers of aleurone layers and thickness of pericarp of waxy rice in dorsal side were higher than those in vental side, However, varietal characteristics of the bran structures were observed. The water uptake rates of brown rice at $60^{\circ}C$ were similar between $j{\times}indica$ varieties(Hangangchalbyeo, H and Baegunchalbyeo, B) and higer than that of japonica variety (Shinsunchalbyeo, S). Inherent viscosities for H, B and S waxy rice starches were 1.92, 1.84 and 1.73 $dlg^{-1}$, respectively. The minimum moistures for gelatinization of waxy rice starches determined by DSC were $36.4{\sim}38.6%$ which represented 4moles of water per mole of hexose unit.

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Studies on the Rice Protein (II) Fractionation of Rice protein of upland and paddy rice with waxy and nonwaxy types (쌀단백질(蛋白質)에 관(關)한 연구(硏究) (제2보(第2報)) 갱나수륙도(粳?水陸稻)의 미단백질(米蛋白質) 획분정량(劃分定量))

  • Lee, C.Y.;Kim, S.I.;Kim, S.G.
    • Applied Biological Chemistry
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    • v.12
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    • pp.13-17
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    • 1969
  • The fractions of protein, albumin, globulin, oryzenin, and prolamine extracted from 20 varieties of rice were determined, which include upland and paddy rice with both waxy and nonwaxy types. The protein content is higher in the waxy type and especially in upland rice. The content of oryzenin and albumin were likewise higher in the waxy and upland types. The results were discussed in the view point of nutrition.

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Characteristics of Opaque Endosperm Originated from a Rice Cultivar ′Pokhareli Mashino′ (벼품종 ″Pokhareli Mashino′에서 유래된 Opaque형질의 배유특성)

  • ;Mun-Hue Heu
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.34 no.2
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    • pp.155-162
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    • 1989
  • This experiment was conducted to investigate the endosperm characteristics of an opaque rice which was derived from an Indica cultivar Pokhareli Mashino. Grain apperance of opaque rice looked similar to the waxy grain, while the blue-color response to the iodine solution was similar to non-waxy endosperm. The shape of starch granules was alike each other, but their size were different each other with the smallest of the opaque rice. Their cristaline structure of starch granules were A type. The content of total protein and most of the amino-acids of opaque rice was about 1.5 times of other varieties. Alkali digestibility of the opaque rice was very low. Total water uptake and hydration rate of opaque rice was similar to non-waxy variety Tongil. Amylogram characteristics such as viscosity, setback and consistency of opaque rice revealed medium value between. waxy and non-waxy rice.

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Variation in Quality and Preference of Sogokju (Korean Traditional Rice Wine) from Waxy Rice Varieties (찰벼 품종에 따른 소곡주의 품질 및 기호도 변이)

  • Chun, A-Reum;Kim, Dae-Jung;Yoon, Mi-Ra;Oh, Sea-Kwan;Hong, Ha-Cheol;Choi, Im-Soo;Woo, Koan-Sik;Kim, Kee-Jong;Ju, Seong-Cheol
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.55 no.2
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    • pp.177-186
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    • 2010
  • This study was carried out to compare the physicochemical characteristics and preference as a sensory quality of Sogokju (Korean traditional rice wine) from waxy rice varieties. The protein and moisture contents of milled waxy rice varieties were ranged 6.9~7.2% and 12.1~ 12.6%, respectively. Nunbora had the largest grain size. In pasting properties, Hangangchalbyeo had the highest peak, trough and final viscosities, and Dongjinchalbyeo had the lowest viscosity curve. These differences suppose to be caused by the amylopectin(AP) structure: Dongjinchalbyeo has the largest short AP chains (degree of polymerization (DP) 6-12) and the smallest middle AP chains (DP 13-24) in 9 waxy rice varieties, while Hangangchalbyeo has the smallest short AP chains and the largest middle AP chains. The alcohol contents of Sogokju brewed from 9 waxy rice varieties were 17.6~19.9%. The brix degree were ranged $20.5{\sim}23.9^{\circ}Bx$. The organic acid of Sogokju consisted mainly of succinic acid, and the free sugar of it consisted mostly of glucose. The sensory evaluation showed the highest palatability at the Sogokju from Baegseolchalbyeo. The palatability was positively correlated with the brix degree, the glucose content, and the turbidity, and negatively correlated with the production yield of Sogokju.