찰벼 품종을 이용한 파보일드미의 물리·호화특성

This study analyzed the physical and pasting properties of parboiled rice using glutinous rice cultivars. The Sinseonchal cultivar of japonica and the Tongil–type Hangangchal showed the highest and the lowest hardness, respectively, after parboiling treatment and increased in hardness 1.6 to 3.8 times over that of raw milled rice. The solid contents in the parboiled rice of all cultivars were lower than those of raw milled rice. Hwaseonchal showed the highest water binding capacity and increased after parboiling by 1.9 to 5.3 times. The Colormetric L value decreased after parboiling and it tended to darken compared to raw milled rice. The solubility and swelling power of raw milled rice were higher when treated at 75°C than when treated at the normal temperature of 25°C. Parboiling increased swelling power but decreased solubility. As for amylogram characteristics, the pasting temperature was in a range of 62.1 to 69.4°C and there was no significant difference among all the cultivars except Tongil–type Hanganchal. For the paste viscosity properties of parboiled rice, the peak viscosity increased and setback decreased when compared to that of raw milled rice in all cultivars except Hangangchal. Especially, setback viscosity showed a negative value which seems to be the result of the slow retrogradation of cooked parboiled rice. In the case of X-ray diffraction, raw milled and parboiled rice showed the same pattern A and the relative crystallinity of flour particles showed a decrease by 9-30%, which verified the result that a part of the crystalline regions’ structure was disintegrated.