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Comparison on Physicochemical and Cooking Properties of Milled Kernel in Waxy Corn Hybrids

찰옥수수쌀의 품종별 이화학특성 및 취반특성

  • 이유영 (농촌진흥청 국립식량과학원) ;
  • 이춘기 (농촌진흥청 국립식량과학원) ;
  • 이진석 (농촌진흥청 국립식량과학원) ;
  • 김미정 (농촌진흥청 국립식량과학원) ;
  • 김선림 (농촌진흥청 국립식량과학원) ;
  • 김율호 (농촌진흥청 국립식량과학원) ;
  • 박향미 (농촌진흥청 국립식량과학원) ;
  • 김욱한 (농촌진흥청 국립식량과학원) ;
  • 권영업 (농촌진흥청 국립식량과학원) ;
  • 김성국 (농촌진흥청 국립식량과학원)
  • Received : 2013.09.05
  • Accepted : 2013.10.06
  • Published : 2013.12.30

Abstract

Consumption of waxy corn is steadily increasing due to consumer preference for natural food. However, availability of waxy corn is limited because most of them are used for steamed waxy corn. It is therefore important to create new demands of waxy corn using food processing technology. There is little prior research about characteristics of milled kernel in waxy corn. This study examined the physicochemical and cooking properties of milled kernel using nine waxy corn hybrids. Colored hybrids (Heukjinju, Miheukchal, and Eolrukchal1) showed high milling yield and low change of grain length after milling process compared to other hybrids. The total starch content ranged from 62.1 to 68.4% and the gelatinization temperature of starch was lowest in Yeonnong1 ($69.9^{\circ}C$). The breakdown viscosity of Yeonnong1, Miheukchal and Heukjinju was higher than those of tested hybrids, whereas setback viscosity of those hybrids was lower. In cooking properties of milled waxy corn, water absorption and volume expansion rate were high in Yeonnong2 (84.9, 219.3%), Miheukchal (85.9, 211.4%), and Heukjinju (80.9, 203.7%). In the sensory test, the overall preference was significantly higher in Heukjinju and Miheukchal. Thus, Heukjinju, Yeonnong2, and Miheukchal showed good scores in milling yield, cooking properties, and the preference of sensory test. These results will provide fundamental information to extend milled waxy corns usage.

본 연구에서는 밥밑용 잡곡으로 이용하기 위한 찰옥수수를 도정하여 이화학특성 및 취반특성에 관련된 연구를 수행하여 얻어진 결과를 보고하고자 한다. 1. 도정수율은 유색 찰옥수수인 흑진주찰, 미흑찰, 얼룩찰이 다른 품종에 비해 상대적으로 높았으며, 백색 찰옥수수 품종에서는 찰옥4호, 일미찰, 연농1호가 높았다. 2. 도정 전 후의 색차변화를 측정하였을 때 도정 후 모든 품종의 L 값은 증가하고 a값은 백색 찰옥수수 품종에서는 감소하지만, 유색 찰옥수수 품종에서는 전체적으로 증가하는 경향을 보였으며, 흑진주찰은 도정 후 L, a값이 가장 낮았다. 3. 옥수수쌀의 안토시아닌 색소함량을 측정하였을 때 흑진주찰은 $154.1{\mu}g/g$, 얼룩찰1호는 $42.5{\mu}g/g$ 함유되어 있었다. 4. 옥수수쌀 전분의 호화양상을 측정하였을 때 연농1호, 미흑찰은 호화개시온도가 가장 낮았으며, 연농1호, 흑진주찰, 미흑찰은 최종점도와 치반점도가 낮고, 상대적으로 강하점도가 높아 호화특성이 양호한 것으로 나타났다. 5. 취반 후 연농2호, 미흑찰, 흑진주찰이 다른 품종에 비해 수분흡수율, 퍼짐성이 높고, 연농2호, 연농1호, 미백2호, 흑진주찰, 얼룩찰이 다른 품종에 비해 경도값이 낮았다. 6. 취반 후 식미평가에서 흑진주찰> 미흑찰> 흑점2호 순으로 높은 기호성을 보였다. 7. 종합적인 결과를 바탕으로 흑진주찰, 연농2호, 미흑찰 품종이 취반용 옥수수쌀로 알맞은 특성을 가지는 것으로 나타났다.

Keywords

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