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KMID : 0380620190510030214
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 3 p.214 ~ p.220
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Physicochemical characterization of brown rice and milled rice at 2% degree of milling (DOM)
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Choi In-Duck
Choi Hye-Sun
Park Ji-Young
Kim Nam-Geol
Lee Seuk-Ki
Chun A-Reum
Park Chang-Hwan
Chun Ji-Yeon
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Abstract
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Four rice varieties (Boseogchal for waxy, Baegjinju for medium-waxy, and Seolgaeng and Haiami for nonwaxy) were milled to 2% degree of milling (DOM), and physicochemical and sensory properties of 2% milled rice (2% MR) were compared to those of brown rice (BR). No significant differences in the approximate compositions of BR and 2% MR were observed, whereas the grain color of 2% MR was slightly brighter than that of BR. For all varieties, water absorption ratio of BR was significantly increased by milling. The pasting properties of rice varied significantly depending on the variety, but there was no significant difference in peak and through viscosities between BR and 2% MR. Analysis of the texture of cooked rice showed that milling to 2% DOM caused a significant decrease in hardness, but an increase in adhesiveness and stickiness. Cooked Seolgaeng 2% MR scored significantly higher in the sensory evaluation than the corresponding BR. These results suggest that 2% DOM would be useful for improving the sensory properties of cooked non-waxy rice.
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KEYWORD
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brown rice, degree of milling (DOM), physicochemical property, cooked rice, sensory evaluation
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