Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지
DOI QR코드

DOI QR Code

Properties of Normal and Glutinous Black Rice Flours Prepared by Different Milling Methods

멥쌀 및 찹쌀흑미의 제분방법별 흑미가루의 특성

  • Lee, Young-Tack (Department of Food Science and Biotechnology, Gachon University)
  • 이영택 (가천대학교 식품생물공학과)
  • Received : 2013.08.30
  • Accepted : 2013.11.04
  • Published : 2013.11.30
⟨ Previous Next ⟩

Abstract

Two black rice samples, normal and glutinous black rice, were milled by different milling methods, and the physicochemical properties of the black rice flour samples were tested. Total anthocyanin content in the black rice decreased during soaking in the process of wet milling. The particle size of the black rice flour prepared by dry milling (DM) using a pin mill was smaller than that by wet milling (WM) using a roll mill. Damaged starch contents in the dry milled black rice flour were 16.2 and 14.2% for normal and glutinous samples, respectively, whereas these were only 2.7 and 5.9% for the wet milled samples. The particle size was further reduced by successive dry milling of the flour after wet milling and drying (WDM). However, WDM resulted in a lower damaged starch (%) than DM, despite reduced flour particle size. Little differences in the water absorption index (WAI) of the black rice flour were observed among the different milling methods. Water solubility index (WAI) was in the following order: DM, WDM, and WM, and was higher in glutinous black rice flour than in normal black rice flour. Determined by Rapid Visco Analyzer (RVA), glutinous black rice flour appeared to have significantly higher gelatinization temperature and pasting viscosities including peak, trough, breakdown, and final viscosities. Compared to dry milled black rice flour, wet milled black rice flour showed lower peak viscosity and higher final viscosity, resulting in increased setback value.

아밀로오스 함량에 차이가 있는 멥쌀 및 찹쌀흑미를 제분방법을 달리하여 흑미가루로 제조한 후 흑미가루의 이화학적 특성을 비교 분석하였다. 멥쌀흑미의 총안토시아닌 함량이 찹쌀흑미에 비해 약 2배 가량 높아 색이 어두웠으며 수침 6시간 후 원곡의 2/3 수준으로 안토시아닌 함량이 감소하였다. 건식제분한 흑미가루의 입자크기가 습식제분한 흑미가루에 비해 작았고, 흑미가루의 전분손상도는 건식제분 흑미가루가 14.2-16.2%로 습식제분 2.7-5.9%에 비해 현저히 높게 나타났다. 한편 습식제분하여 건조한 흑미가루를 2차 건식 재분쇄하는(습식/건식) 제분방식은 직접 건식제분하는 방법에 비해 입자크기가 작으면서 흑미가루의 전분손상도를 감소시키는 것으로 나타났다. 흑미가루의 수분흡수지수는 제분방법에 따라 큰 차이가 없었으며 수분 용해도지수는 건식>습식/건식>습식제분순으로 찹쌀흑미에서 보다 높게 나타났다. 제분방법별 찹쌀흑미 가루는 멥쌀 흑미 가루에 비해 호화개시온도가 빠르고 peak, trough, breakdown, final, setback 점도가 낮게 나타났다. 습식제분한 흑미가루가 건식제분 보다 paste의 최고점도가 낮은 반면에 paste의 최종점도는 증가하여 setback이 증가하는 경향을 보였다.

Keywords

Acknowledgement

Supported by : 농림수산식품

References

  1. AACC. 2000. Approved Methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA.
  2. Anderson RA. 1982. Water absorption and solubility and amylograph characterisitcs of rolled-cooked small grain products. Cereal Chem. 59: 265-271.
  3. Chiang PY, Yeh AI. 2002. Effect of soaking on wet-milling of rice. J. Cereal Sci. 35: 85-94. https://doi.org/10.1006/jcrs.2001.0419
  4. Defa G, Xu M. 1992. A study on special nutrient of purple glutinous rice. Scientia Agric. Sinica 25: 36-41.
  5. Fardet A, Rock E, Remesy C. 2008. Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? J. Cereal Sci. 48: 258-276. https://doi.org/10.1016/j.jcs.2008.01.002
  6. Ha TY, Park SH, Lee CH, Lee SH. 1999a. Chemical composition of pigmented rice varieties. Korean J. Food Sci. Technol. 31: 336-341.
  7. Ha TY, Park SH, Lee SH, Kim DC. 1999b. Gelatinization properties of pigmented rice varieties. Korean J. Food Sci. Technol. 31: 564-567.
  8. Haruyo I, Takashi I, Bing X. 2001. Antioxidant activity of anthocyanin extract from purple black rice. J. Medicinal Food 4: 211-218. https://doi.org/10.1089/10966200152744481
  9. Juliano BO, Perez CM, Blakeney AB, Castillo DT, Kongseree N, Laignelet B, Lapis ET, Murty VVS, Paule CM, Webb BB. 1981. International cooperative testing on the amylose content of milled rice. Starch 33: 157-163. https://doi.org/10.1002/star.19810330504
  10. Jun HI, Yang EJ, Kim YS, Song GS. 2008. Effect of dry and wet millings on physicochemical properties of black rice flours. Korean J. Food Sci. Technol. 37: 900-907.
  11. Jung DS, Lee FZ, Eun JB. 2002. Quality properties of bread made of wheat flour and black rice flour. Korean J. Food. Sci Technol. 34: 232-237.
  12. Kaneda I, Kubo F, Sakurai H. 2006. Antioxidative compounds in the extracts of black rice brans. J. Health Sci. 52: 495-511. https://doi.org/10.1248/jhs.52.495
  13. Kim SK, Bang JB. 1996. Physicochemical properties of rice affected by steeping conditions. Korean J. Food. Sci Technol. 28: 1026-1032.
  14. Kim DW, Eun JB, Rhee CO. 1998. Cooking conditions and textural changes of cooked rice added with black rice. Korean J. Food. Sci Technol. 30: 562-568.
  15. Kim SS, Kim YJ. 1995. Effect of moisture content of paddy on properties of rice flour. Korean J. Food Sci. Technol. 27: 690-696.
  16. Kim RY, Kim CS, Kim HY. 2009. Physicochemical properties of non-waxy rice flour affected by grinding methods and steeping times. J. Korean Soc. Food Sci. Nutr. 38: 1076-1083. https://doi.org/10.3746/jkfn.2009.38.8.1076
  17. Kim WS, Shin M. 2007. The properties of rice flours prepared by dry- and wet-milling of soaked glutinous and normal grains. Korean J. Food Cookery Sci. 23: 908-918.
  18. Kong S, Choi Y, Lee SM, Lee J. 2008. Antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions of black rice. J. Korean Soc. Food Sci. Nutr. 37: 815-819. https://doi.org/10.3746/jkfn.2008.37.7.815
  19. Kum JS, Lee SH, Lee HY, Kim KH, Kim YI. 1993. Effect of different milling methods on distribution of particle size of rice flour. Korean J. Food. Sci Technol. 25: 541-545.
  20. Lee HH, Kim HY, Koh HJ, Ryu SN. 2006. Varietal difference of chemical composition in pigmented rice varieties. Korean J. Crop Sci. 51(S): 113-118.
  21. Lee J, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J AOAC International 88: 1269-1278.
  22. Lee JS, Oh MS. 2006. Quality characteristics of cookies with black rice flour. Korean J. Food Cookery Sci. 22: 193-203.
  23. Lee WJ, Jung JK. 2002. Quality characteristics and preparation of noodles from brown rice flour and colored rice flour. Korean J. Culinary Research 8: 267-278.
  24. Li Y, Shoemaker CF, Ma J, Kim JM, Zhong F. 2008. Structureviscosity relationships for starches from different rice vaireties during heating. Food Chem. 106: 1105-1112. https://doi.org/10.1016/j.foodchem.2007.07.039
  25. Nam SH, Kang MY. 1998. Comparison of inhibitory effect of rice bran-extracts of the colored rice cultivars on carcinogenesis. Agric. Chem. Biotechnol. 41: 78-83.
  26. Nishita KD, Bean MM. 1982. Grinding methods; The impact on rice flour properties. Cereal Chem. 59: 46-50.
  27. Oh GS, Kim K, Park JH, Kim SK, Na HS. 2002. Physical properties on waxy black rice and waxy rice. Korean J. Food Sci. Technol. 34: 339-342.
  28. Park HW, Woo KJ. 1991. The hydration properties and the cooking qualities of various brown rices. Korean J. Food Cookery Sci. 7: 25-40.
  29. Park YK, Seog HM, Nam YJ, Shin DW. 1988. Physicochemical properties of various milled rice flours. Korean J. Food Sci. Technol. 20: 504-510.
  30. Seo SJ, Choi Y, Lee SM, Kong S, Lee J. 2008. Antioxidant activities and antioxidant compounds of some specialty rices. J. Korean Soc. Food Sci. Nutr. 37: 129-135. https://doi.org/10.3746/jkfn.2008.37.2.129
  31. Sompong R, Siebenhandl-Ehn S, Linsberger-Martin G, Berghofer E. 2011. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chem. 124: 132-140. https://doi.org/10.1016/j.foodchem.2010.05.115
  32. Tsuda T, Watanabe M, Ohshima K, Norinobu S, Kawakishi S, Choi SW, Osawa T. 1994. Antioxidative activity of the anthocyanin pigments cyanidin 3-O-${\beta}$-D-glucoside and cyanidin. J. Agric. Food Chem. 42: 2407-2411. https://doi.org/10.1021/jf00047a009
  33. Yeh AI. 2004. Prepartaion and applications of rice flour. pp. 497- 513 In: Rice Chemistry and Technology. Champagne ET (ed). AACC, St. Paul, MN, USA.