Article

자포니카 벼품종을 이용한 파보일드미의 침지 조건 및 이화학적 특성

유재수1, 백소현1, 백만기1, 박현수1, 김보경1, 하기용1,*
Jae-Soo Yoo1, So-Hyeon Baek1, Man-Kee Baek1, Hyun-Su Park1, Bo-Kyeong Kim1, Ki-Young Ha1,*
Author Information & Copyright
1국립식량과학원 벼맥류부
1Department of Rice and Winter Cereal Crop, NICS, RDA
*Corresponding author: Ki-Young Ha, Department of Rice and Winter Cereal Crop, NICS, RDA, Iksan, 570-080, Korea. Tel: +82-63-840-2255; Fax: +82-63-840-2119, E-mail: ha0ky04@korea.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 06, 2012; Revised: Nov 12, 2012; Accepted: Nov 12, 2012

Published Online: Nov 30, 2012

Abatract

This study was carried out to investigate the most suitable soaking condition and the characteristics of parboiled rice using six japonica rice cultivars. It is important to maintain 30% of moisture content in the soaking process to acquire perfect and uniform gelatinization of starch of unhulled rice, and the most suitable soaking temperature and time are found to be 65°C and 4 hours, respectively. The length and width in forming of milled rice tend to be shortened in parboiled rice. The percentage of head rice in parboiled rice was higher than that of raw milled rice, and it was the highest 99.8% in Boramchan. The rate of broken and cracked rice in parboiled rice were lower than those of the raw milled rice. The crude protein contents after parboiling in all cultivars were lower than those of raw rice, whereas those of crude fat and ash increased. After parboiling, the hardness increased, colorimetric L value decreased, and increased colorimetric a and b values in comparing with those of milled rice. The reducing sugar contents increased after parboiling, and were the highest value in Seolgaeng. Solid contents in the parboiled rice were lower than those of raw milled rice in all cultivars. In a result of measuring textural properties after cooking, the hardness and springiness were measured higher in parboiled rice than raw rice, the cohesivness was measured higher in the raw milled rice than parboiled rice.

Keywords: japonica; parboiled rice; soaking conditions; physicochemical characteristics