Comparison of Physicochemical Properties between Conventional and High-Yielding Rice Varieties

일반 쌀과 다수확 쌀의 물리화학적 특성 비교

  • Huh, Chang Ki (Imsil Research Institute of Cheese Science) ;
  • Shim, Ki Hoon (Department of Food & Cooking Science, Sunchon National University) ;
  • Kim, Young Doo (Department of Food Science and Technology, Sunchon National University)
  • Received : 2015.12.23
  • Accepted : 2016.02.19
  • Published : 2016.02.29


This study invesigated the physicochemical properties of rice flours from conventional and high-yielding rice varieties in order to enhance usability processing of high-yielding rice varieties. Moisture content was not remarkably different among rice flours by cultivar. The highest content of total free sugars was detected in Hopum rice. Apparent amylose content of Anda was higher than that of other rice varieties. The total amount of amino acids was highest in Anda rice among the rice cultivars. Contents of vitamin $B_1$ in Hanarum were highest among the rice cultivars. Initial pasting temperature was lowest in Anda rice ($60.10^{\circ}C$). Hanarum rice showed the lowest setback values among the rice flours. Therefore, Anda and Hanarum rice cultivars were suggesting the possibility of a processed rice food source.


  1. Schoch TJ, Maywald EC. Preparation and properties of various legume starches. Cereal Chem. 45: 564-573 (1968)
  2. Walter WM, Truong VD, Wiesenborn DP, Carvajal P. Rheological and physiological properties of starches from moist-type and drytype sweet potatoes. J. Agr. Food Chem. 48: 2937-2942 (2000)
  3. Medcalf DG, Gilles KA. Effect of lyotropic ion series on the pasting characteristics of wheat and corn starch. Starch 18: 101-105 (1966)
  4. Kyoun OY, Oh HS, Kim HJ, Lee JH, Kim HC, Yoon WK, Kim HM, Kim MR. Analyses of nutrients and antinutrients of rice cultivars. Korean J. Food Cook. Sci. 22: 949-956 (2006)
  5. Mun SH, Kim JG, Shin MS. Cooking properties of rices produced in Naju. Korean J. Hum. Ecol. 7: 11-19 (2004)
  6. Kum JS, Lee CH, Baek KH, Lee SH, Lee HY. Influence of cultivar on rice starch and cooking properties. Korean J. Food Sci. Technol. 27: 365-369 (1995)
  7. Kum JS. Effects of amylose content on quality of rice bread. Korean J. Food Sci. Technol. 30: 590-595 (1998)
  8. Kum JS, Lee HY. The effect of the varieties and particle size on the properties of rice flour. Korean J. Food Sci. Technol. 31: 1542-1548 (1999)
  9. Kang HJ. Varietal differences in physicoshemical properites and ultrastructure of rice and their relationship with gelatinization and retrogradation characteristics. Seoul National University. MS thesis, Seoul, Korea (2004)
  10. Choe JS, Ahn HH, Nam HJ. Comparison of nutritional composition in Korea rices. J. Korean Soc. Food Sci. Nutr. 31: 885-892 (2002)
  11. Choi OJ, Kim YD, Shim JH, Noh MH, Shim KH. Physicochemical properties of diverse rice species. Korean J. Food Preserv. 19: 532-538 (2012)
  12. Lee MK, Kim JO, Shin MS. Properties of nonwaxy rice flours with different soaking time and particle sizes. Korean J. Food Sci. Technol. 36: 268-275 (2004)
  13. Kim YK, Ahn SY. The effect of cellulase treatment on the physicochemical properties of rice and the texture of cooked rice. Korean J. Food Sci. Technol. 28: 720-729 (1996)
  14. Lee DH, Lee YS, Cho CH, Seo JS, Park IT, Kim HD, Lim JW. Brewing and fermenting characteristics of makgeolli produced from high-yielding rice varieties. Korean J. Food Sci. Technol. 45: 714-720 (2013)
  15. Huh CK, Lee JW, Kim YD. Fermentation and quality characteristics of yakju according to different rice varieties. Korean J. Food Preserv. 19: 925-932 (2012)
  16. Choi BK, Kum JS, Lee HY, Park JD. Quality characteristics of rice cake (backsulki) according to millling type and particle size. Korean J. Food Preserv. 12: 230-234 (2005)
  17. AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Method 777,780,788. Association of Official Analytical Chemists, Arlington, VA, USA (1990)
  18. Williams PC, Kuzina FD, Hlynka I. Rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411-421 (1970)
  19. Montgomery EM, Senti FR. Separation of amylose from amylopectin of starch by an extraction-sedimentation procedure. J. Polym. Sci. A1. 28: 1-9 (1958)
  20. Wilson AM, Work TM, Bushway AA, Bushway RJ. HPLC determination of fructose, glucose and sucrose in potatoes. J. Food Sci. 46: 300-301 (1981)
  21. Strydom DJ, Cohen SA. Sensitive analysis of cystine/cysteine using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) derivatives. Tech. Prot. Chem. 4: 299 (1993)
  22. Vidal-Valverde C, Prodanov M, Sierra I. Natural fermentation of lentils: Influence of time, temperature and flour concentration on the kinetics of thiamin, riboflavin and niacin. Eur. Food Res. Technol. 205: 464-469 (1997)
  23. Anderson RA. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem. 59: 265-271 (1982)
  24. Won YJ, Oh SK. Development of process using technology and rice varieties for aseptic-packaged cooked rice. Food Sci. Ind. 47: 71-79 (2014)
  25. Lee NY, Ha KY. Quality characteristics of frozen cookie dough using rice flour of super yield Korean rice varieties. Korean J. Food Preserv. 22: 63-69 (2015)
  26. Han HM, Cho JH, Koh BK. Effect of grinding method on flour quality in different rice cultivars. J. Korean Soc. Food Sci. Nutr. 41: 1596-1602 (2012)
  27. Shin PG, Chang AC, Hong SC, Lee KS, Lee KH, Lee YB. Changes of rice storage proteins affected by dry and storage temperature. Korean J. Environ. Agric. 27: 456-459 (2008)
  28. Shin DS, Kim HY, Hong HC, Oh SG, Yoo SM. The effects on the quality of Tteokbokki tteok by different types cultivars of rice. Korean J. Food Cook. Sci. 30: 271-277 (2014)
  29. Kwon YM, Lee JS. A study on the quality characteristics of fish cakes containing rice flour. Korean J. Hum. Ecol. 22: 189-200 (2013)
  30. Han HM. Physicochemical properties of rice in relation to rice bread and development of the method for evaluating the rice flour bread-making potential. PhD thesis, Keimyung University, Daegu, Korea (2014)
  31. Kim TY. Status and Development of Korea Wine Industry. p. 95. In: Symposium of the Expand Strategy for Rice Processed Products. May 14, Agricultural Research & Extension Services, Naju, Korea. Jeonnam Agricultural Research & Extension Services. Naju, Korea (2010)
  32. Lim SJ, Hwang HG, Yang SJ, Oh BG, Yeo US, Park NB, Kim HY, Yi GH, Jun BT, Kim SC. Information (brief introduction of newly released crop cultivars in 1996): High eating quality and medium-late maturing rice variety with resistance to diseases and lodging "Ilmibyeo". Korean J. breed. Sci. 28: 481 (1996)
  33. RDA. ('01-'05) Major Agricultural Crops Variety Explanation. Rural Development Administration, Jeonju, Korea. pp. 2-55 (2006)

Cited by

  1. Enzymatic extraction of starch from broken rice using freeze-thaw infusion with food-grade protease 2017,