Physicochemical Properties of Eight Popular Glutinous Rice Varieties in Korea
The physicochemical properties of eight popular glutinous rice varieties (Hwasunchal, Dongjinchal, Sangjuchal, Seolhyangchal, Jinbuchal, Sangnamchal, Hangangchal, Milyang-167) in Korea were evaluated. The starch granules in Seolyangchal, Sangnamchal, Hangangchal, and Milyang-167 rice showed greater...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2010-01-01
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| Series: | Plant Production Science |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1626/pps.13.177 |
| _version_ | 1817998624962904064 |
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| author | Mi-Young Kang Catherine Rico Sang-Chul Lee |
| author_facet | Mi-Young Kang Catherine Rico Sang-Chul Lee |
| author_sort | Mi-Young Kang |
| collection | DOAJ |
| description | The physicochemical properties of eight popular glutinous rice varieties (Hwasunchal, Dongjinchal, Sangjuchal, Seolhyangchal, Jinbuchal, Sangnamchal, Hangangchal, Milyang-167) in Korea were evaluated. The starch granules in Seolyangchal, Sangnamchal, Hangangchal, and Milyang-167 rice showed greater crystallization than that of the other varieties, which were more loosely packed with larger air spaces in between granules. Dongjinchal rice showed lowest amounts of potassium and calcium with 44.51 and 3029.50 ppm, respectively. This variety also exhibited the highest sugar content with 1.30–16.82 μg g-1 and fastest hydrolysis rate of 771.5 mg g-1. Sangnamchal, Sangjuchal, and Jinbuchal varieties showed abundant amounts of essential amino acids and highest pasting values (73.6°C, 3.0 min). On the other hand, lowest pasting values (69.6°C, 2.7 min) and total amino acid content of 452.61 ng mg-1 were observed in Milyang-167 rice. Hwasunchal and Sangnamchal samples contained the highest concentration of unsaturated fatty acids with 760 mg g-1 and lowest level of saturated fatty acids with 230 mg g-1. The highest viscosity values were obtained in Hangangchal variety, while the lowest values were found in Jinbuchal sample. This study illustrates the wide variation in the physicochemical properties of the glutinous rice varieties analyzed. The results could serve as baseline information for the quality evaluation of rice with unique characteristics suitable for specialty food processing. |
| first_indexed | 2024-04-14T02:56:23Z |
| format | Article |
| id | doaj.art-e24ec3b9300a4b3fb5fa2fc68b3af2d6 |
| institution | Directory Open Access Journal |
| issn | 1343-943X 1349-1008 |
| language | English |
| last_indexed | 2024-04-14T02:56:23Z |
| publishDate | 2010-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Plant Production Science |
| spelling | doaj.art-e24ec3b9300a4b3fb5fa2fc68b3af2d62022-12-22T02:16:07ZengTaylor & Francis GroupPlant Production Science1343-943X1349-10082010-01-0113217718410.1626/pps.13.17711645021Physicochemical Properties of Eight Popular Glutinous Rice Varieties in KoreaMi-Young Kang0Catherine Rico1Sang-Chul Lee2Kyungpook National UniversityKyungpook National UniversityKyungpook National UniversityThe physicochemical properties of eight popular glutinous rice varieties (Hwasunchal, Dongjinchal, Sangjuchal, Seolhyangchal, Jinbuchal, Sangnamchal, Hangangchal, Milyang-167) in Korea were evaluated. The starch granules in Seolyangchal, Sangnamchal, Hangangchal, and Milyang-167 rice showed greater crystallization than that of the other varieties, which were more loosely packed with larger air spaces in between granules. Dongjinchal rice showed lowest amounts of potassium and calcium with 44.51 and 3029.50 ppm, respectively. This variety also exhibited the highest sugar content with 1.30–16.82 μg g-1 and fastest hydrolysis rate of 771.5 mg g-1. Sangnamchal, Sangjuchal, and Jinbuchal varieties showed abundant amounts of essential amino acids and highest pasting values (73.6°C, 3.0 min). On the other hand, lowest pasting values (69.6°C, 2.7 min) and total amino acid content of 452.61 ng mg-1 were observed in Milyang-167 rice. Hwasunchal and Sangnamchal samples contained the highest concentration of unsaturated fatty acids with 760 mg g-1 and lowest level of saturated fatty acids with 230 mg g-1. The highest viscosity values were obtained in Hangangchal variety, while the lowest values were found in Jinbuchal sample. This study illustrates the wide variation in the physicochemical properties of the glutinous rice varieties analyzed. The results could serve as baseline information for the quality evaluation of rice with unique characteristics suitable for specialty food processing.http://dx.doi.org/10.1626/pps.13.177Chemical compositionGlutinous ricePhysical propertyRice endosperm |
| spellingShingle | Mi-Young Kang Catherine Rico Sang-Chul Lee Physicochemical Properties of Eight Popular Glutinous Rice Varieties in Korea Plant Production Science Chemical composition Glutinous rice Physical property Rice endosperm |
| title | Physicochemical Properties of Eight Popular Glutinous Rice Varieties in Korea |
| title_full | Physicochemical Properties of Eight Popular Glutinous Rice Varieties in Korea |
| title_fullStr | Physicochemical Properties of Eight Popular Glutinous Rice Varieties in Korea |
| title_full_unstemmed | Physicochemical Properties of Eight Popular Glutinous Rice Varieties in Korea |
| title_short | Physicochemical Properties of Eight Popular Glutinous Rice Varieties in Korea |
| title_sort | physicochemical properties of eight popular glutinous rice varieties in korea |
| topic | Chemical composition Glutinous rice Physical property Rice endosperm |
| url | http://dx.doi.org/10.1626/pps.13.177 |
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