호화에 의한 국내산 쌀 품종의 이화학적 특성
Physicochemical properties of domestic rice variety according to pregelatinization
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초록
This study compared the physicochemical properties of domestic rice variety (‘Haiami’, ‘Hopyeng’, and ‘Hyunpum’) after pregelatinization. The proximate composition, color value, WAI, WSI, particle analysis, X-ray diffraction, swelling power, solubility, and amylogram pasting properties were analyzed. The results showed that pregelatinized rice flours had lower crude ash, crude fat and crude protein contents, as compared to raw rice flours. The L values decreased and the b value increased after pregelatinization in all varieties. The WAI increased, whereas the WSI decreased, with the highest value being observed for ‘Haiami’. The particle size increased, and the dispersion decreased after pregelatinization, resulting in more uniform particles. The changes in the X-ray diffraction patterns indicated the transformation of the crystal structure into an amorphous phase due to pregelatinization. As the temperature increased, the swelling power remained largely unchanged and the solubility increased, with the highest value being observed for ‘Haiami’. The initial pasting temperature, peak viscosity, cold viscosity, breakdown and setback decreased, and the peak viscosity and cold viscosity were highest for ‘Hopyeng’. Therefore, the obtained results suggest that pregelatinized rice flours with high water absorption, solubility and low viscosity variations with temperature will be effective in improving the texture of processed rice products and in retarding retrogradation.
Abstract
This study compared the physicochemical properties of domestic rice variety (‘Haiami’, ‘Hopyeng’, and ‘Hyunpum’) after pregelatinization. The proximate composition, color value, WAI, WSI, particle analysis, X-ray diffraction, swelling power, solubility, and amylogram pasting properties were analyzed. The results showed that pregelatinized rice flours had lower crude ash, crude fat and crude protein contents, as compared to raw rice flours. The L values decreased and the b value increased after pregelatinization in all varieties. The WAI increased, whereas the WSI decreased, with the highest value being observed for ‘Haiami’. The particle size increased, and the dispersion decreased after pregelatinization, resulting in more uniform particles. The changes in the X-ray diffraction patterns indicated the transformation of the crystal structure into an amorphous phase due to pregelatinization. As the temperature increased, the swelling power remained largely unchanged and the solubility increased, with the highest value being observed for ‘Haiami’. The initial pasting temperature, peak viscosity, cold viscosity, breakdown and setback decreased, and the peak viscosity and cold viscosity were highest for ‘Hopyeng’. Therefore, the obtained results suggest that pregelatinized rice flours with high water absorption, solubility and low viscosity variations with temperature will be effective in improving the texture of processed rice products and in retarding retrogradation.
참고문헌 (24)
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