자포니카 벼품종을 이용한 파보일드미의 침지 조건 및 이화학적 특성

유재수¹, 백소현¹, 백만기¹, 박현수¹, 김보경¹, 하기용¹^,^*

Study of Soaking Conditions and Physicochemical Characteristics in Parboiled Rice Production Using of Japonica Rice Cultivars

Jae-Soo Yoo¹, So-Hyeon Baek¹, Man-Kee Baek¹, Hyun-Su Park¹, Bo-Kyeong Kim¹, Ki-Young Ha¹^,^*

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