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KMID : 0380620130450050613
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 5 p.613 ~ p.618
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Effect of Processing Treatment on Physicochemical Characteristics of Brown Rice Varieties with Different Amylose Content
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Lee Jong-Gu
Im Moo-Hyeog
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Abstract
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The quality characteristics of brown rice polished with grains of four rice varieties (Hwaseonchal, Baegjinju, Ilpum and Goami) were examined. For the physical properties of native and fried brown rice starches, the gelatinization temperatures and enthalpies (determined with differential scanning calorimetry) of brown rice starches decreased with increasing amylose content. The pasting viscosities of native brown rice starches in distilled water were higher than those in HgCl2 solution (as an α-amylase inhibitor). The highest viscosity of gelatinized starch was observed for the starch of Ilpum rice variety relative to other varieties. Cystal packing arrangement of brown rice starches subjected to deep-fat frying converted A-type (typically observed for cereal starches) into V-type (formed by retrogradation and recrystllization of amylose molecules).
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KEYWORD
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amylose content, amyloviscograph, brown rice, frying treatment, parboiling treatment
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