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2017 Vol.62, Issue 3 Preview Page

Original Research Article

Physicochemical Properties of Rice Flour of Different Cultivars using Wet and Dry Milling Processes

제분방법에 따른 품종별 쌀가루의 이화학적 특성 및 소화율

Jiyoung Park1
,
Seuk-Ki Lee1
,
Hye-Young Park1
,
Hye-Sun Choi1
,
Dong-Hwa Cho1
,
Kyung Ha Lee1
,
Sang-Ik Han1
,
Jun Hyeon Cho2
,
Sea-Kwan Oh1*
박 지영1
,
이 석기1
,
박 혜영1
,
최 혜선1
,
조 동화1
,
이 경하1
,
한 상익1
,
조 준현2
,
오 세관1*
1Crop Post-harvest Technology Research Div. NICS, RDA, Suwon 16616, Korea
2Paddy Crop Research Div. NICS, RDA, Miryang 50424, Korea
1국립식량과학원 중부작물부 수확후이용과
2국립식량과학원 남부작물부 논이용작물과
*Corresponding author: Sea-Kwan Oh; +82-31-695-0610; (ohskwan@korea.kr)
30 September 2017. pp. 184-192
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Abstract

Rice flours from five rice (Oryza sativa L.) varieties with different amylose content were prepared by both wet and dry milling processes. The moisture content of wet-milled rice flours (WMR) was approximately three-times higher than that of dry-milled rice flours (DMR). Water absorption index (WAI), water solubility index (WSI), and swelling power (SP) increased in proportion to temperature. The WAI, WSI and SP values of DMR were higher than those of WMR. Baeokchal (BOC), which is a waxy rice cultivar, had a significantly high WSI value. Pasting properties of DMR, except for the BOC cultivar, resulted in an increase in peak, trough, final, and setback viscosities. The levels of resistant starch in four cultivars, except for Dodamssal (DDS), were under 1%, irrespective of the milling process, whereas the resistant starch contents of DMR and WMR in DDS were 9.18% and 6.27%, respectively. In vitro digestibility of WMR was higher than that of DMR, and the estimated glycemic index of the rice flour varieties ranged from 57.6 to 81.3. Damaged starch content of WMR was less than that of DMR; in addition, a negative correlation was observed between the amylose and damaged starch contents of WMR. These results suggest that the properties of rice flour vary depending on the milling method and flour variety, and could be a reference for selecting the appropriate processing method.

Keywords
dry-milling
rice cultivars
rice flour
wet-milling
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 62
  • No :3
  • Pages :184-192
  • Received Date : 2017-06-22
  • Revised Date : 2017-07-07
  • Accepted Date : 2017-07-13
  • DOI :https://doi.org/10.7740/kjcs.2017.62.3.184
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