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KMID : 1024420130170040388
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Food Engineering Progress
2013 Volume.17 No. 4 p.388 ~ p.395
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The Physical and Pasting Properties of Parboiled Rice Using Glutinous Rice Cultivars
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Yoo Jae-Soo
Lee Mi-Ja
Park Hyun-Su
Cho Young-Chan
Lee Jeom-Ho
Ha Ki-yong
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Abstract
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This study analyzed the physical and pasting properties of parboiled rice using glutinous rice cultivars. The Sin-seonchal cultivar of japonica and the Tongil?type Hangangchal showed the highest and the lowest hardness, respec-tively, after parboiling treatment and increased in hardness 1.6 to 3.8 times over that of raw milled rice. The solidcontents in the parboiled rice of all cultivars were lower than those of raw milled rice. Hwaseonchal showed thehighest water binding capacity and increased after parboiling by 1.9 to 5.3 times. The Colormetric L value decreasedafter parboiling and it tended to darken compared to raw milled rice. The solubility and swelling power of rawmilled rice were higher when treated at 75oC than when treated at the normal temperature of 25oC. Parboilingincreased swelling power but decreased solubility. As for amylogram characteristics, the pasting temperature was ina range of 62.1 to 69.4oC and there was no significant difference among all the cultivars except Tongil?type Han-ganchal. For the paste viscosity properties of parboiled rice, the peak viscosity increased and setback decreasedwhen compared to that of raw milled rice in all cultivars except Hangangchal. Especially, setback viscosity showeda negative value which seems to be the result of the slow retrogradation of cooked parboiled rice. In the case ofX-ray diffraction, raw milled and parboiled rice showed the same pattern A and the relative crystallinity of flourparticles showed a decrease by 9-30%, which verified the result that a part of the crystalline regions’ structure wasdisintegrated.
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KEYWORD
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parboiled rice, glutinous rice, water binding capacity, swelling power, X-ray diffraction
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