Properties of Rice Flours Prepared from Domestic High Amylose Rices

국내산 고아밀로오스 쌀가루의 특성

  • Choi, Sin-Young (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University)
  • 최신영 (전남대학교 생활과학대학 식품영양학과 및 생활과학연구소) ;
  • 신말식 (전남대학교 생활과학대학 식품영양학과 및 생활과학연구소)
  • Published : 2009.02.28


To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.


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