Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(1): 43-48
Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour
Jieun Kwak, Mi-Ra Yoon*, Jeom-Sig Lee, Jeong-Heui Lee, Sanghoon Ko1, Thomas H. Tai2, and Yong-Jae Won
Department of Central Area Crop Science, National Institute of Crop Science, Suwon, Gyeonggi 16429, Korea 1Department of Food Science and Technology, Sejong University, Seoul 05006, Korea 2Crops Pathology and Genetics Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Davis, CA 95616, USA
Producing good-quality, fine rice flour is more difficult than wheat flour because the rice grain is harder. The non-glutinous Japonica-type variety Seolgaeng, derived from N-methyl-N-nitrosourea (MNU) mutagenesis, and four other varieties, representing a range of amylose contents, were evaluated in this study. Dry-milled Seolgaeng rice flour exhibited an average particle size that is <70 μm, a more uniform particle-size proportion than other varieties. Moreover, we noted significant differences in the damaged starch content in flour from Seolgaeng compared to the other varieties (p<0.05). Seolgaeng flour showed a round starch structure, which would lead to better friability, finer particle size, and less damage to the endosperm during dry milling. Indeed, among all varieties evaluated in this study, dry-milled Seolgaeng flour had the finest particle size (averaging <70 μm) and exhibited less damaged starch. With its round starch granules, Seolgaeng is a suitable candidate for drymilled rice flour.
Japonica mutant variety, Seolgaeng rice, dry-milled rice flour, round starch granule
Food Science and Biotechnology 2017 ; 26(1): 43-48