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KMID : 0665220190320040355
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 4 p.355 ~ p.363
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Evaluation of Quality Characteristics of Colored Rice Depending on Cultivars for Functional Porridge
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Kim Min-Young
Park Hye-Young
Lee Byong-Won
Lee Ji-Yoon
Lee Yu-Young
Lee Jin-Young
Kim Mi-Hyang
Lee Byoung-Kyu
Kim Hyun-Joo
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Abstract
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This study was conducted to explore the quality characteristics of colored rice depending on the cultivars (Jeogjinu, Josaengheugchal, Joeunheukmi, Heukjinjubyeo, Hongjinju, Heukjinmi, Geongganghongmi) for porridge. The moisture, crude protein, lipid, ash, amylose and damaged starch contents of colored rice ranged from 10.05~11.23%, 7.72~8.69%, 2.68~3.26%, 1.62~1.88%, 6.29~20.31% and 5.06~8.26%, respectively. The highest moisture (11.23%), crude protein (8.69%), lipid (3.26%) and ash (1.88%) contents of colored rice were detected in Heukjinjubyeo, Joeunheukmi, Josaengheugchal and Heukjinmi, respectively. The lowest amylose and damaged starch contents of colored rice were detected in Josaengheugchal and Joeunheukmi, respectively. In general, the water binding capacity, water solubility and swelling power of Heukjinmi were greater than those of the other cultivars. The investigation of the pasting properties (peak, trough, break down, final and setback viscosity, peak time, pasting temperature) of colored rice indicated a low value in Josaengheugchal. The lowest hardness (13,673.25 g) of colored rice was observed in Heukjinjubyeo while the highest digestibility (5.44 glucose mg/g) of colored rice was observed in Josaengheugchal. These results indicated that Josaengheugchal are suitable cultivars for porridge.
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KEYWORD
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colored rice, cultivars, porridge, quality characteristics
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