Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Indigestible Carbohydrate Contents and Physical Properties of Goami2 harvested at the Maximized Milling Quality

  • Choi, In-Duck (Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Son, Jong-Rok (Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Hong, Ha-Cheol (Genetics & Breeding Division, National Institute of Crop Science, RDA) ;
  • Lee, Jeom-Ho (Genetics & Breeding Division, National Institute of Crop Science, RDA) ;
  • Kim, Kee-Jong (Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • Published : 2006.04.30
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Abstract

Milling qualities and indigestible carbohydrate fractions (ICF) depending on harvesting time of Goami2 (G2), mutant of Ilpum (IP) rice, was examined. Fifty days after heading (DAH) maximized head rice milling quality (57.69%) and ICF content ($5.09{\pm}0.36\;g/100\;g$). ICF contents and physical properties of G2 and IP at 50 DAH were compared. ICF of G2 was three times higher than that of IP ($1.61{\pm}0.09\;g/100\;g$). Parboiling treatment increased ICF of G2 to $7.18{\pm}0.16\;g/100\;g$. G2 showed lower water absorption index, which could lower pasting properties, but higher water solubility index, implying it contains more soluble components. Texture properties of G2 were different from those of IP, showing higher hardness, and lower adhesiveness and cohesiveness. Positive correlation was observed between ICF and hardness, but reverse correlation between ICF and cohesiveness.

Keywords

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