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KMID : 0665220200330030287
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 3 p.287 ~ p.298
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A Study on Quality Index of Raw Rice for Porridge Processability Evaluation
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Park Hye-Young
Lee Ji-Yoon
Ahn Eok-Keun
Kim Hyun-Joo
Sim Eun-Yeong
Kwak Ji-Eun
Chun A-Reum
Woo Koan-Sik
Park Ji-Young
Kim Mi-Jung
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Abstract
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When producing rice products, it is very important to select suitable raw materials. Therefore, in this study, the quality characteristics of 16 rice cultivars were quantified to determine the criteria for evaluating the machinability of raw rice. The L value, which can affect the color of porridge prepared from rice, was the greatest for Hwaseonchalbyeo (84.17). The water-binding capacity, related to water interaction, was high in Hyangcheola (113.2%), and water solubility was high in Shingil (22.3%). Dodamssal (42.3%, 70.7 RVU) and Hwaseonchalbyeo (4.7%, 27.8 RVU) showed lower final viscosity compared to the cultivars in which the amylose content was medium groups (16.4~21.2%, 173.6~277.2 RVU). Specifically, cultivars with high or low amylose content had a low viscosity. The characteristics of the distribution of raw rice quality data were confirmed through 11 histograms. Furthermore, amylose content vs. water solubility, water solubility vs. peak viscosity, and peak viscosity vs. final viscosity showed high correlations (r=0.542, －0.569, and 0.836 respectively, p<0.01), and clear cultivar discrimination by the standard error of the mean (0.765~10.811). In conclusion, amylose content, water solubility, and peak viscosity were considered the most suitable characteristics for the quality evaluation of raw rice. Key words: porridge, rice cultivar, processability, quality index.
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KEYWORD
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porridge, rice cultivar, processability, quality index
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