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KMID : 1024420140180040312
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Food Engineering Progress
2014 Volume.18 No. 4 p.312 ~ p.318
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Effects of Parboiling on the Physicochemical Properties of Tongil Type Cultivars
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Yoo Jae-Soo
Kim Hyun-Soon
Lee Jeom-Ho
Lee Mi-Ja
Ha Ki-yong
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Abstract
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This study was carried out to investigate the physicochemical properties of parboiled rice using high-yield Tongiltype Dasan, Hanarem2, Saegyejinmi and Japonica type Boramchan cultivars. The length and width of rice in all cul-tivars tend to be shortened in parboiled rice. The milling yield shows that Boramchan scored the highest at 99.7%and the others increased in the range of 2.9~4.6% after parboiling. The range of hardness in the raw milled riceshowed that the Tongil type was higher with a 223-245N range than the Japonica type Boramchan. An increase inthe storage capabilities is expected in the all cultivars after parboiling with 1.7~1.9 times their hardness. The Tongiltype shows a lower tendency in the solid content than the Japonica type and was reduced by 33 to 37% after par-boiling. The reducing sugar content shows an increase in all cultivars after parboiling and also resulted in the neg-ative correlation in colorimetric values. In solubility and swelling power, raw milled rice scored higher in the hightemperature (75oC) than in normal temperatures (25oC) and parboiled rice showed decreased solubility and theincreased swelling power in the higher temperature (75oC). It is expected to increase production value by producingprocessed products with less nutritional loss and better shape preservation.
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KEYWORD
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parboiled rice, Tongil type, Japonica type, reducing sugar content, swelling power
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