벼 품종별 파보일드미의 물리적 특성 및 영양성분

유재수¹, 박현수¹, 조영찬¹, 이점호¹, 하기용¹^,^*

Physical Characteristics and Nutrient Composition of Parboiled Rice using Japonica Rice Cultivars

Jae-Soo Yoo¹, Hyun-Su Park¹, Young-Chan Cho¹, Jeom-Ho Lee¹, 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 2013 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: Jul 08, 2013; Revised: Aug 14, 2013; Accepted: Aug 14, 2013

Published Online: Aug 31, 2013

Abatract

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.

Keywords: japonica; parboiled rice; equilibrium moisture content; water binding capacity; mineral content; vitamin B₁