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KMID : 1011620140300020139
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 2 p.139 ~ p.145
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The Physicochemical Characteristics of Rice Flour with Different Milling Degree of Rice Cultivar “Deuraechan”
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정희남:Jung Hee-Nam
최옥자:Choi Ok-Ja
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Abstract
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This study investigated the physicochemical characteristics of processing type rice (Deuraechan) with brown rice and brown rice milling different yields (97.4, 96.0, 94.4 and 92.0%). In the results of proximate composition of rice flours with the different milling degrees, moisture contents were 12.92～13.07%, crude protein contents were 6.62～8.47%, crude lipid contents were 0.84～2.52%, crude ash contents were 0.51～1.17%, and crude fiber contents were 0.30～1.16%. The moisture contents were not significantly different. In the results of Hunter's color value of rice flours, L value was the highest in white rice, and a and b values were the highest in brown rice. Water binding capacity of rice flours was the highest in white rice 127.44%, but brown rice was the lowest 114.31%. As for amylogram properties, brown rice was the highest in the initial pasting temperature and temp. at maximum viscosity. However, white rice was the highest in maximum viscosity, viscosity at 50℃, breakdown and setback. In the results of different scanning calorimeter thermal properties of rice flours, brown rice was the highest in onset temperature, peak temperature and end temperature. The enthalpy (ΔH) was the lowest in brown rice flour and the highest in white rice flour.
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KEYWORD
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rice flour, milling degree, physicochemical characteristics, Deuraechan
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