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KMID : 0665220170300061260
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 6 p.1260 ~ p.1267
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Comparison of Quality Properties of Rice Cultivars for Beverage Processing
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Shin Dong-Sun
Sim Eun-Yeong
Lee Seuk-Ki
Choi Hye-Sun
Park Ji-Young
Woo Koan-Sik
Kim Hyun-Joo
Cho Dong-Hwa
Oh Sea-Kwan
Han Sang-Ik
Park Hye-Young
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Abstract
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The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.
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KEYWORD
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rice, cultivars, beverage, processing, quality
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