Physicochemical Properties of Brown Rice During Storage in Laminated Film Pouches

플라스틱 적층 필름 포장재를 이용한 현미의 저장중 물리화학적 변화

  • Han, Jae-Gyoung (Department of Food Science and Technology, Cnonnam National University) ;
  • Kim, Kwan (Department of Food Science and Technology, Cnonnam National University) ;
  • Kang, Kil-Jin (Department of Food Science and Technology, Cnonnam National University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Sang-Kyu (Agency for Defence Development)
  • 한재경 (전남대학교 식품공학과) ;
  • 김관 (전남대학교 식품공학과) ;
  • 강길진 (전남대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 이상규 (국방과학연구소)
  • Published : 1996.08.30

Abstract

Changes in physicochemical properties of brown rice (Chu-chunk byeo, Japonica type) kept at $4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;40^{\circ}C$ in laminated film (4 layer) pouches were analyzed. Hardness of brown rice grain increased during storage periods. In case of color changes, 'L' value increased during storage below $30^{\circ}C$, and decreased after three months at $40^{\circ}C$. The 'a' value did not change below $30^{\circ}C$, but increased at $40^{\circ}C$. The 'b' value increased under all storage conditions. Percent germination was above 97% below $20^{\circ}C$ regardlesss of storage period and was inhibited by heat above $30^{\circ}C$. The rice did not germinate after one month storage at $40^{\circ}C$ Gelatinization enthalpy and gelatinization peak temperature by DSC of brown rice powder decreased during storage. As a result, storage below $20^{\circ}C$ in laminated film pouch is recommended far brown rice.

Keywords

brown rice;storage;laminated film pouch;germination;DSC