Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical characterization of brown rice and milled rice at 2% degree of milling (DOM)

현미와 2분도미의 이화학적 품질 특성

  • Choi, Induck (Crop post-harvest technology division, National Institute of Crop Science, RDA) ;
  • Choi, Hye-Sun (Crop post-harvest technology division, National Institute of Crop Science, RDA) ;
  • Park, Jiyoung (Crop post-harvest technology division, National Institute of Crop Science, RDA) ;
  • Kim, Nam-Geol (Crop post-harvest technology division, National Institute of Crop Science, RDA) ;
  • Lee, Seuk-Ki (Crop post-harvest technology division, National Institute of Crop Science, RDA) ;
  • Chun, Areum (Crop post-harvest technology division, National Institute of Crop Science, RDA) ;
  • Park, Chang-Hwan (Crop post-harvest technology division, National Institute of Crop Science, RDA) ;
  • Chun, Jiyeon (Department of food science & technology, Sunchon National University)
  • 최인덕 (국립식량과학원, 수확후이용과) ;
  • 최혜선 (국립식량과학원, 수확후이용과) ;
  • 박지영 (국립식량과학원, 수확후이용과) ;
  • 김남걸 (국립식량과학원, 수확후이용과) ;
  • 이석기 (국립식량과학원, 수확후이용과) ;
  • 천아름 (국립식량과학원, 수확후이용과) ;
  • 박장환 (국립식량과학원, 수확후이용과) ;
  • 천지연 (국립순천대학교, 식품공학과)
  • Received : 2019.02.15
  • Accepted : 2019.05.22
  • Published : 2019.06.30
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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.

본 연구에서는 현미의 최외층 약 1-2%에 해당하는 과피(pericarp)를 2% 제거한 2분도미와 현미의 이화학적 특성을 비교하고, 취반미의 물성 및 관능적 특성을 평가하였다. 찰벼(보석찰), 반찰벼(백진주) 및 메벼(설갱과 하이아미) 4품종에 대한 2분도미의 일반성분 및 호화특성은 현미와 유의적인 차이를 나타내지 않았으나 곡립의 색도는 2분도미의 명도값은 증가하고 적색도 및 황색도 값은 낮아지는 경향을 보였으나 모든 품종에서 통계적 유의성이 나타나지는 않았다. 하지만 육안으로 관찰되는 겉보기 곡립의 색도는 2% 도정에 의해 다소 밝아지는 것으로 관찰되었다. 한편 쌀의 취반특성에 주요한 영향을 주는 수분흡수율은 2분도미가 현미에 비하여 현저하게 증가하여 취반시간 단축이 가능한 것으로 확인되었다. 취반미의 물성 측정 결과, 2분도미의 경도는 감소하고 부착성 및 찰기는 증가하는 경향을 보여 현미의 과피층 제거가 취반미의 조직감 개선이 가능한 것으로 확인되었다. 한편 취반미의 관능평가에서 찰벼 및 반찰벼는 현미밥에 대한 선호도가 높았고, 메벼는 2분도미 밥에 대한 모든 식미평가 항목에서 유의한(p<0.05) 증가를 보여서 소비자 선호도가 높은 것으로 확인되었다.

Keywords

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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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