Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Pasting and Sensory Properties of Commercial Rice Products

유통중인 쌀의 호화 및 관능적 특성

  • Received : 2010.12.09
  • Accepted : 2011.05.29
  • Published : 2011.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the pasting and sensory properties of different commercial rice cultivars. All samples had adequate moisture content, and Gyeonggi Kosihikari had the lowest protein content (6.75%). Apparent quality of head rice ranged from 85.63 to 98.70% and amylose content was 21.51-26.54%. In a rapid visco analyzer examination, pasting temperature of Gyeonggi Kosihikari was the lowest (84.87). Breakdown of Gangwon Oade (43.64 RVU) was lower that of others, indicating the highest pasting stability. The setback of Jeonam Hitomebore was the lowest (81.56 RVU), suggesting slow deterioration. A texture analysis test showed that Gyeonggi Koshihikari had the lowest hardness and Chungnam Samgwang had the highest adhesiveness. Gyeonggi Koshihikari had the highest sensory scores for appearance, flavor, taste, texture and overall acceptability. These results indicate that Gyeonggi Koshihikari is the most adequate rice product among cultivars.

본 연구에서는 시중에서 유통되고 있는 산지별 품종이 다른 7종(강원 오대, 경기 고시히카리, 충북 추청, 충남 삼광, 경북 일반계, 전북 신동진, 전남 히토메보레)의 쌀에 대하여 호화 및 관능적 특성을 조사하였다. 수분함량은 충북 추청이 15.80%로 적정 수분함량인 것으로 나타났으며, 조단백질 함량은 경기고시히카리가 6.75%로 고급 벼에 해당되는 것을 알 수 있었다. 유리당 분석 결과 glucose는 충북 추청이 0.24%로 가장 높은 수치를 보였으며, fructose는 충북 추청이 0.02%로, maltose는 0.03-0.25%로 나타났다. 백도는 모든 시료가 38 이상의 높은 백도를 보였으며, 외형적 특성 결과 완전립은 강원 오대를 제외한 나머지 품종의 경우 90-95.8% 이상으로 매우 품질이 우수한 특품인 것으로 나타났다. RVA 측정결과, 호화온도는 충북 추청이 88.10로 가장 높게 측정되었으며, 최고점도는 경기 고시히카리가 208.00 RVU로 가장 높은 수치를 보였다. Breakdown의 경우 강원 오대가 43.64 RVU로 가장 낮게 측정되어 가공 시 안정도가 높은 것으로 나타났다. Setback은 충북 추청이 109.39 RVU로 가장 높은 수치를 보여 노화성이 높은 것으로 나타났다. 조직감 특성 결과 경도(hardness)는 경기 고시히카리가 가장 낮은 수치를 보였으며, 부착성(adhesiveness)은 전남 히토메보레를 제외한 나머지 품종들은 유의적인 차이를 보이지 않았다. 외관의 경우 윤기정도(glossiness)는 경기 고시히카리가 가장 높은 값을 보였으며, 색(color)은 충남 삼광이 가장 낮게 나타나 색이 가장 흰색에 가깝다고 측정되었다. 이취(off-flavor)는 경기 고시히카리가 가장 적은 것으로 나타났고, 밥맛(rice taste)은 경기 고시히카리가 밥맛이 가장 좋은 것으로 나타났다. 거칠은 정도(roughness)는 경기 고시히카리가 가장 낮게 나타나 가장 부드러운 것으로 나타났다. 경도(hardness), 탄력성(springiness), 부착성(adhesiveness)의 경우 모든 품종 유의적인 차이는 보이지 않았다. 관능검사에서 강도특성과 선호도 결과, 경기 고시히카리가 전반적인 기호도, 외관, 향, 밥맛 및 조직감이 가장 높게 나타나 7가지 품종 중에서 가장 우수한 것으로 나타났다.

Keywords

References

  1. Agriculture & Forestry Statistical Yearbook. Crop Production. Ministry of Agriculture & Forestry, Seoul, Korea. pp. 96-97 (2000)
  2. Kim KJ, Kim SL, Song J, Son SR, Hwang HG, Shin JC, Choi HC, Choi YK. Physicochemical and Milling Characteristics of Paddy Rice with the Harvesting Times. J. Korean Soc. Agric.Chem. Biotechnol. 44: 179-184 (2001)
  3. Webb BA. Criteria of rice quality in the United States. pp. 403- 442. In: Rice Chemistry and Technology. American Association of Cereal Chemists, St. Paul, MN, USA (1985)
  4. Choi HO, Bae SH, Park RK, Lee JH, Choi SJ. Studies on rice quality-relationship between amylose content and palatability in rice-RDA. J. Crop Sci. 16: 41-45 (1974)
  5. Biliaderis CG, Maurice TJ, Vose JR. Starch gelatinization phenomena studied by differential scanning calorimetry. J. Food Sci. 45: 1669-1674 (1980) https://doi.org/10.1111/j.1365-2621.1980.tb07586.x
  6. Yanase H, Ohtsubo K, Hashimoto K, Sato H, Teranishi T. Correlation between protein contents of brown rice and textural parameters of cooked rice and cooking quality of rice. Nat. Food Res. Inst. 45: 118-122 (1984)
  7. Liu HJ, Watanabe K, Tojo S, Sugiyama T, Makino. A study on the effect of storage condition upon rice quality (Part 1). J. Jpn. Soc. Agr. Mach. 64: 52-60 (2002)
  8. Han SH, Choi EJ, Oh MS. A comparative study on cooking quality of imported and domestic rices ('Chuchung byeo'). Korean J. Soc. Food Sci. 16: 91-97 (2000)
  9. Won JG, Ahn DJ, Kim SJ, Park SD, Choi KB, Lee SC, Son JK. Comparison grain quality between chinese parboiled and domestic rice. Korean J. Crop Sci. 50: 19-23 (2005)
  10. Lee JH, Kim SS, Suh DS, Kim KO. Effects of storage form and period of refrigerated rice on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice. Korean J. Food Sci. Technol. 33: 427-436 (2001)
  11. AOAC. Official Methods of Analysis Intl. 15th. ed. Method 985.01. Association of Official Analytical Chemists, Washington DC, USA (1990)
  12. Juliano BO. Criteria and test for rice grain qualities. pp. 443-524. In: Rice Chemistry and Technology: Juliano BO (ed). Association of Official Analytical Chemists. St. Paul, MN, USA (1985)
  13. Kim SS, Lee SE, Kim OW, Kim DC. Physicochemical characteristics of chalky kernels and their effects on sensory quality of cooked rice. Cereal Chem. 77: 376-379 (2000) https://doi.org/10.1094/CCHEM.2000.77.3.376
  14. Moon GS, Kim MJ, Jin MH, Kim SY, Park SY, Ryu BM. Physicochemical and sensory properties of rice stored in an unused tunnel. Korea J. Food Cookery Sci. 26: 220-228 (2010)
  15. Choi YH, Choung JI, Cheong YK, Kim YN, Ha KY, Ko JK, Kim CK. Storage period of milled rice by packaging materials and storage temperature. Korean J. Food Preserv. 12: 310-316 (2005)
  16. 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) https://doi.org/10.5338/KJEA.2008.27.4.456
  17. Song J, Kim JH, Kim DS, Lee CK, Yoon JT, Kim SL, Suh SJ. Physicochemical properties of starches in Japonica rices of different amylose content. Korean J. Crop Sci. 53: 285-291 (2008)
  18. Suh JK, Lee WJ, Kim SS, Yoon YH, Shin JC. Influence of lodging on quality characteristics of rice. Food Sci. Biotechnol. 11: 264-267 (2002)
  19. Zhout Z, Robards K, Helliwell S, Blanchard C. Aging of stored rice: Changes in chemical and physical attributes. J. Cereal Sci. 35: 65-78 (2002) https://doi.org/10.1006/jcrs.2001.0418
  20. Kim DC. Post harvest technology for high quality rice. Food Preservation and Processing Ind. 1: 35-43 (2002)
  21. Ghiashi K, Varriano-Marston E, Itoseney RC. Gelatinization of wheat starch. IV. Amylograph viscosity. Cereal Chem. 59: 263- 267 (1982)
  22. Han SH, Lee HY, Kum JS, Park JD. Physicochemical properties of Chufa (Cyperus esculentus L., var sativus Boeck) starch. Korean J. Food Preserv. 13: 382-388 (2006)
  23. Park JD, Choi BK, Kum JS, Lee HY. Quality and pasting properties of transitional 'Olbyeossal'. Korean J. Food Preserv. 14: 276- 280 (2007)
  24. Kweon MR, Han JS, Ahn SY. Effect of storage conditions on the sensory characteristics of cooked rice. Korean J. Food Sci. Technol. 31: 45-53 (1999)

Cited by

  1. Cooking Characteristics of Different Types of Rice Produce vol.19, pp.1, 2012, https://doi.org/10.11002/kjfp.2012.19.1.081
  2. Comparison of Physicochemical Properties and Cooking Quality of Korean Organic Rice Varieties vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.785
  3. Study on the Geometrical Properties of Brown Rice on Shape Factors vol.37, pp.2, 2012, https://doi.org/10.5307/JBE.2012.37.2.090
  4. Effect of Cooking Conditions on the Quality of Cooked Rice in Home Meal Replacement Products vol.18, pp.1, 2014, https://doi.org/10.13050/foodengprog.2014.18.1.7
  5. 사골육수의 첨가가 냉장 유통형 간편 편이식 취반미의 품질 특성에 미치는 영향 vol.18, pp.2, 2014, https://doi.org/10.13050/foodengprog.2014.18.2.87
  6. Physiochemical Properties of Germinated Brown Rice vol.41, pp.7, 2012, https://doi.org/10.3746/jkfn.2012.41.7.963
  7. Changes of Physicochemical Properties According to the Shoot Length in Germinated Brown Rice vol.59, pp.3, 2014, https://doi.org/10.7740/kjcs.2014.59.3.223