&amp;lsquo;Shingil (Milyang317)&amp;rsquo;, Tongil-Type Variety Specialized for Rice Flour

Lee, Ji Yoon; Song, You Chun; Lee, Jong Hee; Jo, Su Min; Kwon, Yeong Ho; Park, Dong Soo; Cho, Jun Hyeon

doi:10.9787/kjbs.2020.52.4.502

Cited by 3 publications

(1 citation statement)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, it is difficult to find varieties suitable for various processed foods consumers desire in the rice-based industrial field. So far, varieties developed exclusively for processing purposes are limited to some processing fields such as rice noodles and are mainly limited to amylose content control (Cho et al, 2018;Cho et al, 2019;Lee et al, 2020). In rice, the gelatinization feature of starch is one of the fundamental characteristics in processing.…”

Section: Introductionmentioning

confidence: 99%

High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility

Bresciani

Vaglia

Saitta

et al. 2022

Food Sci Biotechnol

Self Cite

View full text Add to dashboard Cite

The National Institute of Crop Science, Rural Development Administration (RDA) of Korea is presently developing new rice varieties suitable for producing Western rice-based foods, such as risotto, a well-known Italian-style product. The study considered different milled rice from five Tongil-type and six Japonica-type varieties. Besides the biometric properties, cooking behaviour, starch properties, and in vitro digestibility of Korean rice samples were compared with those of the 'Carnaroli' Italian variety. The physicochemical traits of the Korean varieties extended over a vast range; the amylose content stood out (from 13.0 to 41.7%), influencing the hardness and stickiness of cooked samples and their starch digestibility. Although none of the Korean varieties seemed to guarantee cooking performances for risotto similar to the 'Carnaroli' one, 'Saemimyeon' and 'Shingil' cvs were judged the best for this purpose.

show abstract

Section: Introductionmentioning

confidence: 99%

High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility

Bresciani

Vaglia

Saitta

et al. 2022

Food Sci Biotechnol

Self Cite

View full text Add to dashboard Cite

show abstract

Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination

Seong¹,

Seo²,

Yang³

et al. 2022

Korean J. Food Preserv.

View full text Add to dashboard Cite

We investigated the germination rate, color values, physicochemical properties, antioxidant capacity, and amino acid content of germinated brown rice varieties (milyang356, nampyeong, and dasan), and their statistical correlation were analyzed. Milyang356 rice was characterized by the highest germination percentage and total color difference value (3.89) at 24 h. In all varieties, the amylose and crude protein content increased on the 1st day of germination but decreased over time (p<0.05). The paste viscosity value significantly decreased over time in all varieties. DPPH and ABTS scavenging activities decreased or increase over time depending on the variety. By contrast, the total phenol and flavonoid content increased with time in all varieties. Furthermore, the total free amino acid and GABA content increased gradually with the germination time. The essential amino acid content was highest on day 3 of germination in milyang356 (276.9 mg/100 g) and dasan varieties (344.1 mg/100 g). The total phenol content showed a negative correlation with L* value (r=−0.778) and a strong positive correlation with ΔE (r=0.927). Considering its paste viscosity, and high essential amino acid and GABA content, we conclude that germinated brown rice milyang356 is suitable as a functional medical material, such as a health supplement.

show abstract

The Nutritional Components and Quality Analysis of Several Tongil Type Rice Varieties for Processing Purposes

Jang,

Seong,

Lee

et al. 2023

Korean J. Breed. Sci.

View full text Add to dashboard Cite

To promote the expansion of rice consumption, we examined the nutritional components and qualities of five Tongil-type rice varieties. Regarding texture properties, 'Dasan' showed the highest viscosity at 0.43 kgf, whereas 'Hanareum3' displayed the lowest at 0.20 kgf. Regarding pasting properties, 'Hanareum4' exhibited the slowest aging speed of rice flour dough with a value of -42.34 RVU, and 'Hanareum3' had the slowest aging speed of cooked rice with a final viscosity of 258.62 RVU. Regarding proximate compositions, 'Hanareum3' had the highest crude ash content at 1.17 g/100 g, and 'Hanareum2' had the highest crude protein content at 8.39 g/100 g. Regarding amino acids, at 0.17-0.18%, 'Dasan' had a methionine content 0.13% lower than the other varieties. Regarding mineral contents, potassium, phosphorus, and magnesium contents were the highest in 'Hanareum3' at 263.08, 354.85, and 109.18 mg/100 g, respectively. 'Dasan' showed the highest contents of iron, manganese, and zinc, measured at 0.94, 2.17, and 1.43 mg/100 g, respectively. Of the 36 fatty acids measured, only 9 were confirmed. Myristic acid, linoleic acid, and alpha-linolenic acid were highest in 'Hanareum3' at 0.27, 9.91, and 0.48 mg/g, respectively. 'Hanareum4' had the highest levels of palmitic, stearic, and oleic acids, with contents of 6.69, 0.79, and 9.64 mg/g, respectively. Arachidic, eicosenoic, and lignoceric acids were detected at high levels in 'Geumgang1,' 'Hanareum2,' and 'Dasan,' with contents of 0.16, 0.13, and 0.3 mg/g, respectively.

show abstract

‘Shingil (Milyang317)’, Tongil-Type Variety Specialized for Rice Flour

Cited by 3 publications

References 15 publications

High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility

High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility

Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination

The Nutritional Components and Quality Analysis of Several Tongil Type Rice Varieties for Processing Purposes

Contact Info

Product

Resources

About