Starch and Quality Characteristic of Korean Rice Cultivar with Waxy and Non-waxy Type

Abstract

A total 11 Korean rice cultivar was prepared and investigated for its starch and quality characteristics. Amylose content, damaged starch contnent, water contnent, water absorption index (WAI), water solubility index (WSI), particle size and pasting properties of rice flours were measured. The amylose content of waxy, middle waxy and non waxy type domestic normal rice cultivars were 7.09%, 11.69% and 18.58-21.52%, respectively. Moisture content of 11 Korean rice cultivar were 7.19-13.89%. WAI and WSI did not show variations by amylose contents. Sample with high moisture contents was lower damaged starch contents. Particle size of samples was 27.61-189.67 µm. Final viscosity and pasting temperature of the samples was shown to rage from 45.54 to 313.94 RVA and from 71.03 to 87.98℃, respectively. In this study, results indicated that samples with low moisture contents tend to shown low particle size and high damaged starch contents regardless waxy, middle-waxy, and non waxy type.

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

“…This behavior was attributed to the higher water absorption capacity of yam powder compared with that of flour. The water absorption capacity of chestnut powder (2.97-3.01; Seo et al, 1999) was reported to exceed that of common rice powder (1.058-1.077; Lee, 2013). In agreement with the results obtained herein, a decrease cooking loss with the increasing additive content was observed in studies on muffins with jujube powder (Kim and Lee, 2012), broccoli powder (Shin et al, 2008), and kamut powder (Yoon et al, 2021).…”

Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’

“…The degree of milling indicates the extent of milling by weight and the milling ratio (or milled/brown rice ratio) indicates the weight percentage of milled rice to brown rice. Although variations exist depending on the breed or cultivation region of rice, starch generally accounts for 75-80% of the rice grain by weight (Ahn and Ha, 2010;Lee, 2013). The outer layer of the grain consists of 7-8% protein, 1-3% fat, and vitamins and minerals (Lee et al, 2011).…”

Effect of particle size of naked oat flours on physicochemical and antioxidant property

“…국내 건강기능식품(2015년)의 시장규모는 전년대비 16.2% 증가한 2조 3,291억 원이며, 그 중에서도 면역이나 항노화와 관련성이 높은 제품군이 79.5% 이상으로 주를 이루고 있다(7). 이와 같은 건강기능식품 시장규모의 증가 는 체내에 과잉 생성된 활성산소종(reactive oxygen species, ROS) 함량을 줄이거나 스트레스에 대한 면역시스템 증진 에 효과적인 식품소재와 이를 활용한 건강기능식품에 관심 이 높은 우리 사회의 상황이 반영된 결과로 판단된다 (8,9).…”