벼 품종별 파보일드미의 물리적 특성 및 영양성분

This study was conducted to compare the physical characteristics and nutrient composition of raw and parboiled rice in rice cultivars. The equilibrium moisture content of raw and parboiled rice increased in 75°C compared to soaking condition (25°C) and the time taken to reach the equilibrium was shorter in 75°C compared to soaking condition (25°C). The Boramchan and Pyeongan cultivars showed higher water binding capacity of raw and parboiled rice, respectively, which was increased 2.3-3.5 times after parboiling. In amylogram characteristics, the initial pasting temperature was increased, the peak viscosity was lowered, and the setback became higher after parboiling. The alkali digestion value showed negative correlation with initial pasting temperature in raw rice and scored higher in parboiled rice through gelatinization by steaming. The mineral composition of raw and parboiled rice was analyzed by the highest K content and P > Mg > Ca >Na > Fe > Zn >Mn in turn. The total mineral content was increased by 2.5-6.1 times after parboiling. Vitamin B₁ content was highest in the Boramchan raw rice at 0.1410 mg/100 g and it increased in parboiled rice 2.5-6.1 times.