KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
권호 표지
DOI QR코드

DOI QR Code

Varietal Difference of Eating Quality on Different Milling Degree in Japonica Rice

쌀 도정도에 따른 식미의 품종간 차이

  • 이점식 (농촌진흥청 국립식량과학원) ;
  • 원용재 (농촌진흥청 국립식량과학원) ;
  • 조준현 (농촌진흥청 국립식량과학원 기능성 작물부) ;
  • 이종희 (농촌진흥청 국립식량과학원 기능성 작물부) ;
  • 박향미 (농촌진흥청 국립식량과학원) ;
  • 이정희 (농촌진흥청 국립식량과학원) ;
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 곽지은 (농촌진흥청 국립식량과학원) ;
  • 천아름 (농촌진흥청 국립식량과학원)
  • Received : 2013.09.13
  • Accepted : 2014.02.05
  • Published : 2014.03.30
Download PDF
⟨ Previous Next ⟩

Abstract

Varietal difference of eating quality by milling degree was investigated for total nine rice varieties comprised of three varieties each as excellent, good, and normal according to sensory evaluation results of cooked rice. Nine varieties were analyzed for their physicochemical properties and for the sensory evaluation according to five different degree of milling(5.5~13.5% based on brown rice). Overall score obtained through sensory evaluation was found the best in the milling degree at 9.5% and 11.5%. The overall score by rice variety was categorized into type A that showed high score at milling degree 9.5%, type B at milling degree 11.5%, and similar type C at both milling degrees 9.5% and 11.5%. The best eating quality was observed in Ilmibyeo and Koshihikari having overall eating quality excellent at milling degree 9.5% and in Chucheongbyeo and Dongjinbyeo having overall eating quality good at milling degree 11.5%. While, Palgongbyeo and Nonghobyeo having eating quality normal showed the best eating quality at milling degree 9.5% and 11.5%. Correlation analysis between overall score and physicochemical properties and five sensory evaluation items by three types of rice showed that Mg content and stickiness of type A, protein content and taste of type B, and K content and appearance of type C were highly significant correlation on overall score by panel test. Therefore, Mg contents might have affected on the stickiness of cooked rice in type A, protein contents on the taste in type B, and K contents on the appearance in type C, respectively.

도정도에 따른 식미의 품종간 차이를 구명하기 위해 우선 식미 관능평가를 통해 상, 중, 하로 구분하여 각각 3개 품종씩 총 9개 품종을 이용하였다. 9개 품종들은 도정도 5.5~13.5%별 이화학특성 및 식미 관능평가를 분석하였다. 식미 관능검정에 의한 식미총평은 도정도 90.5%와 88.5%에서 가장 좋았다. 품종별 식미총평이 도정도 90.5%에서 높은 A 유형과, 88.5%에서 높은 B 유형, 그리고 90.5%와 88.5%에서 유사한 C 유형과 같이 3가지 유형으로 구분이 되었다. 식미총평이 상인 일미벼, 고시히까리는 도정도 90.5%에서, 중인 추청벼, 동진벼 등은 88.5%에서 최고식미를 보였던 반면, 식미가 하인 팔공벼, 농호벼는 90.5%와 88.5%에서 모두 최고식미를 보여 도정도에 따른 식미 차이가 없는 것으로 평가 되었다. 3가지 유형별 식미총평과 이화학특성과 상관분석 결과, A유형은 Mg 함량이, B유형은 단백질 함량이, C유형은 K 함량이 상관의 유의성의 높았다. 유형별 식미총평과 관능평가 5가지 항목과의 상관 분석 결과, A유형은 찰기, B유형은 밥맛, C유형은 외관모양이 상관의 유의성에 크게 영향을 미친 것으로 나타났다. 따라서 A유형은 Mg 함량에 따른 밥의 찰기와, B유형은 단백질 함량에 따른 밥맛과, C유형은 K 함량에 따른 밥의 외관모양에 각각 영향을 준 것으로 고찰된다.

Keywords

References

  1. Choi, H. C. 2002. Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products. Korean J. Crop Sci. 47(S):15-32.
  2. Ha Y. S., K. K. Park, H. J. Kim, D. H. Hong, K. D. Nah, and S. H. Seo. 2002. Milled rice recovery rate of paddy with various moisture contents. Journal of the Korean Society for Agricultural Machinery. 27(2):125-132. https://doi.org/10.5307/JBE.2002.27.2.125
  3. Hoshikawa, K. 1989. The growing rice plant:An anatomical monograph Noubunkyo Tokyo:255-292.
  4. Goodman, D. E. and R. M. Rao. 1985. Effect of grain type and milled rice kernel hardness on the head rice yields. J. Food Sci. 50:840-842. https://doi.org/10.1111/j.1365-2621.1985.tb13811.x
  5. Jongkaewwattana, S. and S. Geng. 2002. Non-uniformity of grain characteristics and milling quality of California rice (Oryza sativar L.) of different maturities. J. Agron. Crop Sci. 188:161-167. https://doi.org/10.1046/j.1439-037X.2002.00552.x
  6. Juliano, B. O. 1971. A simplified assay for milled-rice amylose. Cereal Sci. Today. 16:334-336, 338, 360.
  7. Kim, C. S., J. H. Lee, D. Y. Kwak, M. G. Jeon, J. R. Kang, U. S. Yeo, M. S. Shin, and B. G. Oh. 2008. Changes of milling quality of rice varieties according to the transplanting time and good resources with high milling quality in yeongnam plain paddy. Korean J. Crop Sci. 53(S):1-8.
  8. Lee, C. K., J. T. Kim, Y. H. Choi, J. E. Lee, J. H. Seo, M. J. Kim, E. G. Jeong, and C. K. Kim. 2009. Optimum sieve-slit width for effective removal of immature kernels based on varietal characteristics of rice to improve milling efficiency. Korean J. Crop Sci., 54(4):357-365.
  9. Lee, J. S., N. B. Park, J. H. Lee, J. H. Cho, Y. J. Won, H. M. Park, A. Chun, J. K. Jang, W. G. Hwa, G. H. Yi, and U. S. Yeo. 2012. Optimum milling degree for improving sensory quality of cooked rice. Korean J. Crop Sci. 57(4): 359-364. https://doi.org/10.7740/kjcs.2012.57.4.359
  10. Mohapatra, D. and S. Bal. 2006. Cooking quality and instrumental textural attributes of cooked rice for different milling fractions. Journal of Food Engineering 73:253-259. https://doi.org/10.1016/j.jfoodeng.2005.01.028
  11. Perdon, A. A., T. J. Siebenmorgen, A. Mauromoustakos, V. J. Griffin, and E. R. Johnson. 2001. Degree of milling effect on rice pasting properties. Cereal Chemistry. 78:205-209.. https://doi.org/10.1094/CCHEM.2001.78.2.205
  12. Won J. G., D. J. Ahn, S. J. Kim, C. D. Choi, and S. C. Lee. 2008. Improving grain quality by controlling top dressing of nitrogen application ratio. Korean J. Crop Sci. 53(S):47-52.

Cited by

  1. Discrimination of Rice Volatile Compounds under Different Milling Degrees and Storage Time Using an Electronic Nose vol.48, pp.2, 2016, https://doi.org/10.9721/KJFST.2016.48.2.187