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고압열처리에 따른 장기저장 쌀의 이화학적 특성

Quality Characteristics of Long Term Stored Rice Flour by High Pressure Heat Treatment

한국식품조리과학회지 2020년 36권 5호 p.424 ~ 435
정미순, 최옥자,
소속 상세정보
정미순 ( Jung Mi-Sun ) - Sunchon Wangun Elementary School
최옥자 ( Choi Ok-Ja ) - Sunchon National University Department of Food and Cooking Science

Abstract


Purpose: This study was to investigate physicochemical properties of long term stored 4 varieties rice (Saenuri, Saeilmi, Sindongjin and Hwanggeumnuri) flours by high pressure heat treatment.

Method: After polishing the long term stored rice, it was dry-milled and treated as high pressure heat condition in moisture content 9.14-9.32%, 0.1034 MPa, at 121℃ for 15 min.

Results: Moisture content and amylose content of long term stored rice flours were 9.14-9.32%, 20.80-22.40% respectively. Hunter’s color value of long term stored rice flours showed that the L and a values decreased but the b values increased after high pressure heat treatment. In terms of the swelling power and solubility of long term stored rice flours, the swelling power was increased while the solubility was decreasing at 50-60℃. Also it was increased at 80-90℃ after high pressure heat treatment. X-ray diffraction patterns and relative crystallinity of long term stored rice flours, all samples showed the characteristics of the shape A and the relative crystallization was increased after high pressure heat treatment. As a result of measuring the amylogram properties of long term stored rice flours, initial pasting temperature, temp. at maximum viscosity, viscosity at 95℃ after 15 min, viscosity at 50℃ and setback increased, but breakdown decreased. Analyzing gelatinization properties of long term stored rice flours with differential scanning calorimeters indicated that after high pressure heat treatment, gelatinization temperature range has widened and gelatinization enthalpy (ΔH) increased.
Conclusion: Long term stored rice flour by high heat treatment increased the initial pasting temperature, temp. at maximum viscosity, viscosity at 95℃ after 15 min, viscosity at 50℃, setback, relative crystallinity and gelatinization enthalpy (ΔH) were increased, but the breakdown was decreased.

키워드

long term storage; rice flour; high pressure heat treatment; physicochemical property

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