[논문]건열처리에 따른 경질미와 분질미 쌀가루의 이화학적 특성 비교

정희남

doi:10.7318/kjfc/2021.36.5.484

건열처리에 따른 경질미와 분질미 쌀가루의 이화학적 특성 비교
Comparison of Physicochemical Properties of Hard and Floury Type Rice Flour by Dry Heat Treatment 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.36 no.5, 2021년, pp.484 - 491

Abstract ▼ AI-Helper

This study investigated the effect of dry heat treatment (DHT) on the physicochemical properties of hard type (HR) and floury type (FR) rice to improve the processing aptitude of rice flour. The rice flour was heated at 130℃ for 0, 2 and 4 hours, and the color value, water absorption index (WAI), water soluble index (WSI), swelling power, solubility, pasting properties, particle shape and the X-ray diffraction were measured. After DHT, the L value of rice flour decreased, and the b value increased. The WAI, WSI, swelling power and solubility of HR and FR increased with the increase of treatment time. The cold viscosity and setback increased, while breakdown decreased. Cracks and lumps formed with fine particles were observed. The X-ray diffraction pattern was A-type, while the diffraction intensity decreased. According to the results of the two-way analysis of variance (ANOVA) test, the hydration and pasting properties were significantly different between HR and FR and were affected by DHT time. The results suggest that the properties of modified rice flour by DHT can be used in the food industry.

주제어

표/그림 (6)

표 Color value, WAI and WSI of hard and floury type rice flour by dry heat treatment
그림 Swelling power and solubilty of hard and floury type rice flour by dry heat treatment. HR; hard type rice, FR; floury type rice, 0; untreated flour, 2; flour treated at 130ºC for 2 h, 4; flour treated at 130ºC for 4 h.
표 Swelling power and solubility of hard and floury type rice flour by dry heat treatment
표 Amylogram pasting properties of hard and floury type rice flour by dry heat treatment
그림 SEM images of hard and floury type rice flour by dry heat treatment. HR; hard type rice, FR; floury type rice, 0; untreated flour, 2; flour treated at 130ºC for 2 h, 4; flour treated at 130ºC for 4 h.
그림 X-ray patterns of hard and floury type rice flour by dry heat treatment. HR; hard type rice, FR; floury type rice, 0; untreated flour, 2; flour treated at 130ºC for 2 h, 4; flour treated at 130ºC for 4 h.

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