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Physicochemical characterization of brown rice and milled rice at 2% degree of milling (DOM)

현미와 2분도미의 이화학적 품질 특성

  • Received : 2019.02.15
  • Accepted : 2019.05.22
  • Published : 2019.06.30

Abstract

Four rice varieties (Boseogchal for waxy, Baegjinju for medium-waxy, and Seolgaeng and Haiami for non-waxy) were milled to 2% degree of milling (DOM), and physicochemical and sensory properties of 2% milled rice (2% MR) were compared to those of brown rice (BR). No significant differences in the approximate compositions of BR and 2% MR were observed, whereas the grain color of 2% MR was slightly brighter than that of BR. For all varieties, water absorption ratio of BR was significantly increased by milling. The pasting properties of rice varied significantly depending on the variety, but there was no significant difference in peak and through viscosities between BR and 2% MR. Analysis of the texture of cooked rice showed that milling to 2% DOM caused a significant decrease in hardness, but an increase in adhesiveness and stickiness. Cooked Seolgaeng 2% MR scored significantly higher in the sensory evaluation than the corresponding BR. These results suggest that 2% DOM would be useful for improving the sensory properties of cooked non-waxy rice.

Keywords

brown rice;degree of milling (DOM);physicochemical property;cooked rice;sensory evaluation

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Fig. 1. Water absorption ratio (%) of brown rice (BR) and 2% milled rice (2% MR) as a function of soaking time.

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Fig. 2. Texture properties of cooked brown rice (BR) and 2% milled rice (2% MR) evaluated by a tensipresser instrument.

Table 1. Approximate compositions of brown rice (BR) and 2% milled rice (2% MR)

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Table 2. Grain color of brown rice (BR) and 2% milled rice (2% MR)

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Table 3. RVA pasting properties of brown rice (BR) and 2% milled rice (2% MR)

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Table 4. Sensory properties of cooked brown rice (BR) and 2% milled rice (2% MR)

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Acknowledgement

Supported by : 농촌진흥청