통일형 벼 품종을 이용한 파보일드미의 이화학적 특성 (Effects of Parboiling on the Physicochemical Properties of Tongil Type Cultivars)

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 18권 / 4호 / 312 ~ 318페이지
· 저자명 : 유재수, 김현순, 이점호, 이미자, 하기용

초록

This study was carried out to investigate the physicochemical properties of parboiled rice using high-yield Tongil type Dasan, Hanarem2, Saegyejinmi and Japonica type Boramchan cultivars. The length and width of rice in all cultivars 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 rice showed that the Tongil type was higher with a 223-245N range than the Japonica type Boramchan. An increase in the storage capabilities is expected in the all cultivars after parboiling with 1.7~1.9 times their hardness. The Tongil type shows a lower tendency in the solid content than the Japonica type and was reduced by 33 to 37% after parboiling. The reducing sugar content shows an increase in all cultivars after parboiling and also resulted in the negative correlation in colorimetric values. In solubility and swelling power, raw milled rice scored higher in the high temperature (75oC) than in normal temperatures (25oC) and parboiled rice showed decreased solubility and the increased swelling power in the higher temperature (75oC). It is expected to increase production value by producing processed products with less nutritional loss and better shape preservation.

영어초록

This study was carried out to investigate the physicochemical properties of parboiled rice using high-yield Tongil type Dasan, Hanarem2, Saegyejinmi and Japonica type Boramchan cultivars. The length and width of rice in all cultivars 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 rice showed that the Tongil type was higher with a 223-245N range than the Japonica type Boramchan. An increase in the storage capabilities is expected in the all cultivars after parboiling with 1.7~1.9 times their hardness. The Tongil type shows a lower tendency in the solid content than the Japonica type and was reduced by 33 to 37% after parboiling. The reducing sugar content shows an increase in all cultivars after parboiling and also resulted in the negative correlation in colorimetric values. In solubility and swelling power, raw milled rice scored higher in the high temperature (75oC) than in normal temperatures (25oC) and parboiled rice showed decreased solubility and the increased swelling power in the higher temperature (75oC). It is expected to increase production value by producing processed products with less nutritional loss and better shape preservation.

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