Textural Properties of Processed Foods Produced from Newly Developed Non-Glutinous Rice Cultivars

  • Ha, Mi-Sun (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Roh, Yi-Woo (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Hong, Kwon-Pyo (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Kang, Yoon-Suk (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Jung, Dong-Chae (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Kim, Kwang-Ho (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Park, Sang-Kyu (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Bae, Dong-Ho (Department of Bioscience and Biotechnology, Konkuk University)
  • Published : 2007.10.31


This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.


  1. Juliano BO, Pascual CG. Quality characteristics of milled rice grown in different countries. IRRI Research Paper Series, no. 48. International Rice Research Institute, Los Banos, Laguna, Philippines (1980)
  2. Juliano BO. Criteria and tests for rice grain qualities. pp. 443-534. In: Rice Chemistry and Technology. Juliano BO (ed). American Association of Cereal Chemists, St. Paul, MN, USA (1985)
  3. Halick JV, Kelly VJ. Gelationization and pasting characteristics of rice varieties as related to cooking behaviour. Cereal Chem. 36: 91- 98 (1959)
  4. Okabe M. Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Stud. 10: 131-152 (1979) https://doi.org/10.1111/j.1745-4603.1979.tb00241.x
  5. Perez CM, Juliano BO. Indicator of eating quality for non-waxy rices. Food Chem. 4: 185-195 (1979) https://doi.org/10.1016/0308-8146(79)90003-7
  6. Perez CM, Pascual CG, Juliano BO. Eating quality indicators for waxy rices. Food Chem. 4: 179-184 (1979) https://doi.org/10.1016/0308-8146(79)90002-5
  7. Juliano BO. Rice grain quality: problem and challenges. Cereal Food World 35: 245-253 (1990)
  8. Juliano BO, Villareal RM, Perez CM, Villareal CP, Takeda Y, Hizukuri S. Varietal differences in properties among high amylose rice starches. Starch 39: 390-393 (1987) https://doi.org/10.1002/star.19870391106
  9. Kim SK, Jung SO. Physicochemical properites of Japonica nonwaxy and waxy rice during kernel development. Food Sci. Biotechnol. 15: 289-297 (2006)
  10. Song JY, An YH, Kim JS, Choi JD, Kim YC, Shin M. Swelling and pasting properties of non-waxy rice flour/food gum system. Food Sci. Biotechnol. 15: 207-213 (2006)
  11. Thind GK, Sogi DS. Identification of coarse ('IR-8'), fine ('PR- 106'), and superfine ('Basmati-386') rice cultivars. Food Chem. 91: 227-233 (2005) https://doi.org/10.1016/j.foodchem.2003.10.015
  12. Jeon JR, Jin TY, Kim J, Park JR. Chemical composition of smilax china leaves and quality characteristics of rice cakes prepared with its water extract. Food Sci. Biotechnol. 15: 606-611 (2006)
  13. AOAC. Official Method of Analysis of AOAC Intl. 17th ed. Association of Official Analytical Communities, Gaithersburg, MD, USA. pp. 43-58 (2000)
  14. Williams PC, Kuzina FD, Hlynka I. A rapid colorimetry procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411-420 (1970)
  15. Ong MH, Blanshad MV. Texture determinants in cooked, parboiled rice I: Rice starch amylose and the fine structure of amylopectin. J. Cereal Sci. 21: 251-260 (1995) https://doi.org/10.1006/jcrs.1995.0028
  16. Chuang GC, Yeh A. Rheological characteristics and texture attributes of glutinous rice cakes (mochi). J. Eng. Env. Sci. 74: 314-323 (2006)
  17. Jacob J, Leelavathi K. Effect of fat-type on cookie dough and cookie quality. J. Food Eng. 64: 783-790 (2006)
  18. Sivaramakrishnan HP, Chattopadhyay PK. Rheological properties of rice dough for making rice bread. J. Food Eng. 62: 37-45 (2004) https://doi.org/10.1016/S0260-8774(03)00169-9
  19. Suzuki H. Use of texturometer for measuring the texture of cooked rice. pp. 327-341. In: Chemical Aspects of Rice Quality. International Rice Research Institute. Los Banos, Laguna, Philippines (1979)
  20. Martin M, Fitzgerald MA. Proteins in rice grains influence cooking properties. J. Cereal Sci. 36: 285-294 (2002) https://doi.org/10.1006/jcrs.2001.0465
  21. Fan J, Siebenmorgen TJ, Gartman TR, Gardisser DR. Bulk density of long- and medium-grain rice varieties as affected by harvest and conditioning moisture contents. Cereal Chem. 75: 254-258 (1998) https://doi.org/10.1094/CCHEM.1998.75.2.254
  22. Cheng FM, Zhong LJ, Wang F, Zhang GP. Differences in cooking and eating properties between chalky and translucent parts in rice grains. Food Chem. 90: 39-46 (2005) https://doi.org/10.1016/j.foodchem.2004.03.018
  23. Ragaee S, Abdel EM. Pasting properties of starch and protein in selected cereals and quality of their food products. Food Chem. 95: 9-18 (2006) https://doi.org/10.1016/j.foodchem.2004.12.012
  24. Singh N, Kaur L, Sodhi NS, Sekhon KS. Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chem. 89: 253-259 (2004) https://doi.org/10.1016/j.foodchem.2004.02.032
  25. Sowbhagya CM, Ramesh BS, Bhattacharya KR. The relationship between cooked-rice texture and physicochemical characteristics of rice. J. Cereal Sci. 5: 287-297 (1987) https://doi.org/10.1016/S0733-5210(87)80029-2
  26. Singh N, Sodhi NS, Kaur M, Saxena SK. Physico-chemical, morphological, thermal, cooking, and textural properties of chalky and translucent rice kernels. Food Chem. 82: 433-439 (2003) https://doi.org/10.1016/S0308-8146(03)00007-4
  27. Dreher ML, Patek JM. Effects of supplementation of shortbread cookies with roasted whole bean flour and high protein flour. J. Food Sci. 49: 922-924 (1984) https://doi.org/10.1111/j.1365-2621.1984.tb13242.x
  28. Chen DJ, Weingartner K, Brewer MS. Consumer evaluation of soy ingredient-containing cookies. J. Food Quality 26: 219-229 (2003) https://doi.org/10.1111/j.1745-4557.2003.tb00240.x
  29. Kang MY, Sohn HM, Choi HC. Varietal variation in gelatinization and adaptability to rice bread processing and their interrelation. Korean J. Crop Sci. 42: 344-351 (1997)