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한국식품과학회지
→ 한국식품과학회지2019 ; 51(3): 214-220
Physicochemical characterization of brown rice and milled rice at 2% degree of milling (DOM)
현미와 2분도미의 이화학적 품질 특성
Induck Choi1, Hye-Sun Choi1, Jiyoung Park1, Nam-Geol Kim1, Seuk-Ki Lee1, Areum Chun1, Chang-Hwan Park1, and Jiyeon Chun2,*
1Crop post-harvest technology division, National Institute of Crop Science, RDA 2Department of food science & technology, Sunchon National University
최인덕1·최혜선1·박지영1·김남걸1·이석기1·천아름1·박장환1·천지연2,*
1국립식량과학원, 수확후이용과, 2국립순천대학교, 식품공학과
ABSTRACT
Four rice varieties (Boseogchal for waxy, Baegjinju for medium-waxy, and Seolgaeng and Haiami for nonwaxy) were milled to 2% degree of milling (DOM), and physicochemical and sensory properties of 2% milled rice (2% MR) were compared to those of brown rice (BR). No significant differences in the approximate compositions of BR and 2% MR were observed, whereas the grain color of 2% MR was slightly brighter than that of BR. For all varieties, water absorption ratio of BR was significantly increased by milling. The pasting properties of rice varied significantly depending on the variety, but there was no significant difference in peak and through viscosities between BR and 2% MR. Analysis of the texture of cooked rice showed that milling to 2% DOM caused a significant decrease in hardness, but an increase in adhesiveness and stickiness. Cooked Seolgaeng 2% MR scored significantly higher in the sensory evaluation than the corresponding BR. These results suggest that 2% DOM would be useful for improving the sensory properties of cooked non-waxy rice.
KEYWORD
brown rice, degree of milling (DOM), physicochemical property, cooked rice, sensory evaluation
한국식품과학회지 2019 Jun; 51(3): 214 - 220
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