Properties of Nonwaxy Rice Flours with Different Soaking Time and Particle Sizes

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 2, pp. 268~275 (2004). ©The Korean Society of Food Science and Technology. >* «¶\8& &~ ßW ãÁB;K1Áö1,* % ®'·, 1*ÎL ®'· # R\². Properties of Nonwaxy Rice Flours with Different Soaking Time and Particle Sizes Mi-Kyung Lee, Jeong-Ok Kim1, and Mal-Shick Shin1,* Department of Food and Nutrition, Kwangju Health college Department of Food and Nutrition, HERI, Chonnam National University. 1. Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at 4oC for 0, 1, 12, and 24 hr, dried at room temperature, and milled. Resulting flours were passed through 45-mesh (<355 µm, IL45) and 100-mesh (<150 µm, IL100) sieves and separated into <40 µm and 40-100 µm series. IL45 series showed higher amount of large particles (40-100 µm) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solibility of nonwaxy rice flours also increased between 65-85oC. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and visicosity at 95 and 50oC than 1 hr-soaked ones. XRay diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size. Key words: nonwaxy rice flour, soaking time, particle size. B. . Úæ ®b Ö" &~ VËW" Ö>W {>B & &®~ BBö & (1-7)& Ã&~ ®º º^ . &&¢ Ï~º &®~ ®îf && Bª, ¯, &~ >*(8-11), && «¶~ V(12,13), BªO»" B ªV~ «~(14,15) ö ~ 'Ëj Aº . Bª && ÛBª &&& z £² ^z>(1) &~ > * Ã& r >~ pH, ¢>Wª, «¶V, *ª ¶ç ê, 6ê ßW æz>Ú(10,11) Ç¾ F"f ?f & & ®~ ®îö 'Ëj "º ©b rJ^ ® (9). . (13) f && «¶V& &&~ ïê, ^zßW, >ª>æ>, >ªÏæ>ö 'Ëj & ~& . Ö" f &^z²öB &j Ò r Û'b Ï>º ÛBª O» &~ Ò&ö > jº ";ªj ÝA &. . *Ò ÖÒ¾¢öBº &&¢ B~ 6 r ÛB ªj ãÖ >ªï ¸j &ËW Ôbæ BªO »b B>Ú FÛ> ® . ¾ Bª &&º Ç ¾ " ~ Böº '~æ pj &¢ Ï #~ Ò öº ÒÏ B'æ ¢ BF~V * (15) & ¢¦ ê¯> ®j ö . æ &j Ï &®~ B ®îj .~ Vö ' ;~ && B O»j {ã~ ¢ & &¢ Ï &® BBö Ï~¶ &j 4oCöB 0,. &f ÖÒ¾¢¢ j jj æöB "b Ï> , ÒVæ, År~ ;, j&JÊ ï" ^zßWö V ¢ ®îßW . &f ê;~ År Ï~¾ Bª~ & Ï~º, Årf " K" #~ ; Ò>Ú ¢çb Ï>, &&º Ç, >, "¶ j òº ÒÏB . &j Ï &®f ~B® *ª «¶~ V& ·j î6 ¦Ö, K>>öBf ?f ; Ë ìb && &vb &v ""W Ë î~ B ~æ pj "ö & Ã&> ® . &f j&JÊ ï ~ ìº _&" 10-35%~ j&JÊ¢ F~ ® º & ª~º j&JÊf j&¿ ï jNö V¢ · " î6j &ê &®j Ö > ® . "öº &~ ²j 6² ²j/êj * & ô *Corresponding author : Mal-Shick Shin, Department of Food and Nutrition, Chonnam National University, 300 Yongbong-dong, Bukgu, Gwangju 500-757, Korea Tel: 82-62-530-1336 Fax: 82-62-530-1339 E-mail: [email protected] 268.

(2) >*" «¶V& &&~ ßW. 1, 12, 24* ÿn > r , ªê~ '' & 45 meshf 100 meshÚ¢ Û"B >*" «¶V& &&¢ B r ßWj Ò~& .. Òò 5 O» Òò ò &f *¢Îê ³ëVFö(*¢Îê Îï)öB ¢ â(2001j >{)¢ «~ ÒÏ~& . ~ >ªW>K G; & 1 gj 4oC >öB 0.5, 1, 2, 3, 6, 12, 24 * ÿn >ªj >Î r &r ~ >ªj B~ Z²¢ G ;~ > *" > ê~ Z² Ã& jN &~ >ª >Nj êÖ~& . &~ B &j 4oCöB 0, 1, 12, 24 * ÿn '' > r. NöB 12* ÿn ³~& . > 0*~ òº > ¯ : >ªj B~& . ¢ ªêV(FM-680T, ¢*V ("), )¢ Ï~ ªê r & 45 meshf 100 mesh ¢ Û"B '' 355 µm ~~ «¶V¢ &æº && (IL45)f 150 µm~~ «¶V¢ &æº &&(IL100)¢ '' B~& . &~ «¶ª

(3) >*" «¶V¢ Ò~ B &&~ «¶ ª º LS particle size analyzer(model LS 100Q, USA)¢ Ï ~ ªC~& . &~ ¢>Wª ªC &&~ >ª, ²ª, Wî, æî~ ïf AOAC O» (16)b G;~& . >ªïf ç{&», Wîf ï .», ²ªf ç7 ²z»j Ï~&b, æOîf ö ör¢ Ï ÒÏ~ ºÂ~& . &~ z' ßW &&~ j&JÊ ïf Williams ~ O»(17)j Ï~ G;~& . ò 20 mg(ïV&)j 0.5 N KOH Ï 10 mLö ªÖB Ã~>¢ &~ 100 mL ;Ï~& . Ï 10 mLf 0.1 N HCl 5 mLf º Ï 0.5 mL¢ b~ Ã~>¢ &~ 50 mL ;Ï~ NöB 5ª ÿn O ~ ê ª77êê(8452A, Hewlett-Packard, USA) 680 nmöB 7ê¢ G;~& . &Ff Montgomeryf Senti(28)~ ¦ êR»b ªÒ j&JÊf j&¿j ¢; jN b r *f ?f O»b 7ê¢ G;~ ·W~&b , ¦V ò~ j&JÊ ïj êÖ~& . bÖ ËKf Medcalf f Gilles »(18)j Ï~& . && 1 g(ï V&)" Ã~> 40 mLj b~ 1* ÿn v> ~, 30ª ÿn 3,000 rpmb öªÒ~ çûj B. r *B &&~ Z²¢ G;~ r b êÖ~& . bÖ ËK(%) = *B &&~ Z²(g) − ¾r &&~ Z²(g) Ü100 ¾r &&~ Z²(g). 269. ò~ cJK" Ïêº Schoch~ O»(19)j æ;~ G ;~& . && 0.5 g(ï V&)" Ã~> 40 mL¢ b. r 55, 65, 75, 85, 95oC Nê¢ Fæ~B 30ª ÿn v >~& . ¢ ¯ ï'Ê 15,000 rpmöB 30ª ÿn ö ªÒ r *B &&~ Z²f ç~ Cj ¾ ¦-Ö»(29)b G;~&b r j Ï~ cJK" Ïê¢ êÖ~& . Ïê (%) = cJK =. ç~ C (mg) Ü100 &&~ Z² (mg). *B &&~ Z² Ü100 ò Z²(ïV&)Ü(100-%Ïê). ³6êG;8ö ~ ^zßW &&~ ^zßWf ³6êG;V(RVA, Rapid Visco Analyzer, model 3D, Newport Scientific Pty., Ltd., Narrabeen, Australia)¢ Ï~ G;~& . ò 3 gj Ã~> 25 mLö ªÖÊ 0-1.0 ªf 50oC, 1.0-4.7 ªf 95oCræ çß, 4.7-7.2 ªf 95oC Fæ, 7.2-11.0 ªf 50oCræ ï', 11.0-13.0 ªf 50oC¢ Fæ~B 6ê¢ G;~& . ³6êG;V~ ßW~º 6ê(P), 95oCöB~ 2 ª Fæ 6ê(H), 50oC öB~ ï'6ê(C)f ¦V consistency(C-H), setback(C-P), breakdown(P-H)¢ êÖ~& . X-F ².ê &&~ Ö;Wf X-F ².V(D-MAX-1200, Rigaku Co., Japan)¢ ÒÏ~ ².'ê(2θ) 40-5oræ ².B jv~& . "Ò*¶*ãj Ï & «¶~ ;V "Ò*¶*ã(SEM, Scanning Electron Microscope, JSM5400, Japan)j ÒÏ~ &³*{ 25 kV, phototimes 85.~ öB 500V, 2000V, 7500V~ VN &&~ «¶ ; ¢ &V~& . Ûê¾Ò. þ Ö"~ Ûê¾Òº SAS package¢ Ï~ ANOVA f Duncan’s multiple range test Ûê¾Ò~& .. Ö 5 V ~ >ªW>K &f ~fº Ò Ïª * ÿn bö ®J ^z ö jº >ªj Ïª® ª Vj rö ^z& £² Úê . æ &~ >ª >Nf ^z ;ê¢ .G > ®º æ ÏF > ® . 4oCöB 0.5, 1, 2, 3, 6, 12, 24 * ÿn '' >~ G; &~ >ª>Nf Fig. 1" ? . > 0.5*ræº >ª>N 19.1% /³® > >îb, > 1*¦V 3*ræº 19.8, 20.5, 21.3% j ò Ã&¢ & > 3* êöº ï;ö ê~& . ¢>'b &j bö ®Ú ãÖ >.Vöº & >ª >ï~ £ 70-80%& /Ï~² >> êöº & 7ï ~ £ 25-30%& jò ³ê >>Ú ï;ö ê (8,20-23). ®«~ *¢ 60oCöB 40ª ÿn > Vj r~ >ª>ï 0.20-0.27(g/g)¢ f f (20)~ ö j~ Ö"~ >ª>N £* Ôf.

(4) 270. ®"²æ B 36 ² B 2 ^ (2004). Fig. 1. Water absorbing character of nonwaxy rice soaked for 0.5, 1, 2, 6, 12, and 24 hr at 4oC.. 8îb¾ º >Nêö V N 'B . _&~ > Nê& Ã&> >ª>³ê& ¢æ _&~ >ª >V· 20oC¢ *ê~ B ¢ê Ë (21) ~ Ö"& ¢ ÝA & . &~ «¶ª

(5) >*j Ò~ 45 meshf 100 mesh¢ Û"B B IL45f IL100~ «¶ªêº Fig. 2f ? . IL45f IL100 Îv <40 µmf 40-100 µm~ v &æ V& " Ò~& . IL45º <40 µm V~ «¶ · 72.9%, 40-100 µm V~ « ¶ · 26.75%îb IL100f <40 µm V~ «¶ · 74.4%, 40-100 µm V~ «¶ ·f 25.7%, IL45º IL100ö j~ <40 µm~ «¶~ · z ô~b 40-100 µm~ ·f. £* Ôf 8j V& ·f «¶~ · z ô~ . && «¶ Vfº &êì >* Ã&> 40 µm ~ V «¶~ · £* Ã&~ 40-100 µm V~ «¶ · ç&'b £* 6²~º ãËj & . ç~ Ö"ö B IL100 IL45ö j~ V& ·f «¶~ · z ô~ b >* Ã&> && «¶~ V& ·jr rj { > ®î . (9)f _&j 3, 7¢ ÿn >~&j r >V* ^ Úî> _&&~ ï «¶V& 6²~, & &® B > ·f _&~ «¶Òö V¢ Ê ^ z& ¢~² ¾ ¢Ú¾² ~V * *Û' "; ¢ ~& . 6 Bª && ÛBª &&& z ^ ª¢ &æ Bª~ ãÖöê >ª ôj> «êª& ^æ(15), &~ >ªï 25% ç¢ r ï «¶V& *&~² 6²~(8), 6 _& ~ ãÖ > 7 >ª>ï Ã& r &~ ¦bº Ã&~ ãêº 6² º (21)& ® . æ >ª>N ï;ö ê êöê & År Ú¦ {Ö>Úæº >ª ï Ã&~ &*ª «¶~ Öj £zÊ ãê¢ 6² Êæ &j Bª r £² &z F > ®Ú >* ^Úî> && «¶~ V& ·jæº ©b '>î . ¢>Wª Table 1f >*" «¶V¢ Ò~ Bª && ~ ¢>Wªj G; Ö" . ¢>Wª 7 >ªj B Wî, ²ª, æî~ Ö"º >ª ïj 14% ; Ö" . Wî ïf «¶V& ·f IL100 6.80-7.04% IL45~ 6.47-7.25% Ôf 8j &b¾ F~' Nº. Fig. 2. Particle size distributions of nonwaxy rice flours with different particle sizes and soaked at 4oC for 0, 1, 12, and 24 hr. -ø- : soaked for 0 hr, -þ -: soaked for 1 hr, -ý-: soaked for 12 hr, -T- : soaked for 24 hr..

(6) >*" «¶V& &&~ ßW. 271. Table 1. Proximate compositions of rice flours with different particle sizes and soaked at 4oC for 0, 1, 12, and 24 hr Samples. Soaking time (hr). Moisture (%). Protein (NÜ6.25)1) (%). Ash1) (%). Lipid1) (%). IL452). 0 1 12 24. 11.41Û1.67 12.40Û1.10 11.06Û0.69 11.21Û1.36. 7.02Û0.31 7.25Û0.33 6.47Û0.29 6.68Û0.22. 0.30Û0.03 0.28Û0.02 0.24Û0.04 0.25Û0.02. 0.21Û0.01 0.25Û0.01 0.23Û0.03 0.21Û0.01. 0 1 12 24. 10.32Û1.36 11.18Û1.52 10.70Û0.89 11.54Û1.37. 6.80Û0.21 6.58Û0.20 6.76Û0.37 7.04Û0.18. 3). IL100. a. 0.33Û0.02a 0.27Û0.03ab a 0.25Û0.02b a 0.24Û0.04b. 0.22Û0.01 0.21Û0.01 0.22Û0.02 0.21Û0.01. aa. 1). Protein, ash and lipid contents were adjusted to 14% moisture content. IL45 is nonwaxy rice flours with particle size <335 µm. 3) IL100 is nonwaxy rice flours with particle size <150 µm. a,b,c,d Values in columns with different letters are significantly different for soaking time (p<0.05). 2). Table 2. Physicochemical properties of rice flours prepared from soaked nonwaxy rice with different particle sizes Samples. Soaking time (hr). Amylose (%) 14.62Û0.16d y 15.21Û0.06cx 15.98Û0.11b 16.40Û0.03a. y. IL451). 0 1 12 24. 14.74Û0.01b 16.06Û0.12ax 16.27Û0.18a 16.29Û0.04a. x. IL1002). 0 1 12 24. x. Water binding capacity (%) 164.20Û2.94bx 182.73Û3.27a 184.95Û5.66a 189.97Û8.13a 174.49Û0.09cx 188.10Û1.83b 189.42Û0.67b 194.00Û2.43a. IL45 is nonwaxy rice flours with particle size <335 µm. IL100 is nonwaxy rice flours with particle size <150 µm. a,b,c,d Values in columns with different letters are significantly different for soaking time (p<0.05). x,y Values in columns with different letters are significantly different for particle sizes (p<0.05). 1) 2). ìî . ²ªï~ ãÖ, IL45& 0.24-0.30%, IL100 0.240.33% «¶~ Vö V Nº ìîb¾ IL100~ ãÖ >* ^Úî> F~'b 6²~& . IL45f IL100 ~ æîïf 0.21-0.25% >*" «¶Vö &êì jÝ~& . &j >~&j r >* ^Úöö V¢ Wî, ² ª, æî ¢>Wª~ 6²& ¾æ¾(8,10), _&~ ãÖö ê >*ö V¢ ¢>Wª~ ï 6²~º ©b rJ ^ ®b(9,11,24), Wî" ²ª~ ãÖöº Ö"f ¢~~& . Ö"º &j >~&j r >"; 7 & ö FB >ÏW Wª >b ÏÂ>îV r^ b . &~ z' Wî IL45f IL100~ j&JÊ ï" bÖ ËKj G; Ö "º Table 2f ? . j&JÊ ïf >*ö V¢ IL45~ ãÖöº 14.6216.40%, IL100~ ãÖöº 14.74-16.29% >* ^Úî > Ã&~º ãËj & . f (23)f &~ >* Ã &> *ª~ çêç ª¶~ ·j ç&'b jv > ® º æ& >º blue valueº Ã&~, &~ ^z 5 ç ß W" &ê®º > ®ÏW j&JÊ ïf 6²~, ¶ç *ª" &ê®º > &ÏW j&JÊ ïf Ã& ~& . f" O(10)f 625 nmöB~ 7ê¢ G;~&j r > &~ 8 >~æ pf & 7ê& ¸f ©. b j > "; 7 *ª~ ºJ ÖK ê ~ &b Ö"ê ?f ãËj & . Ö"º & ~ > "; 7 > 7~ FÒ ï" *ªª Î²~ W Ã&~ *ª«¶ Ú~ &ª¶ bî~ ºÂ Ï rV r^b . &&~ bÖ ËKf IL45~ ãÖ > 0, 1, 12, 24 *ö V¢ '' 164.20, 182.73, 184.95, 189.97% > 1* ræº /Ï® Ã&~¾ ê¦Vº jò æz¢ & . IL100ê >*ö V¢ '' 147.49, 188.10, 189.42, 194.00% IL45f ?f ãËj & . 6 IL45ö j~ IL100~ 8 z ¸j, «¶~ V& ·j> bÖ ËK Ã&j {~& . *ª~ bÖ ËKf *ª«¶~ ö O>¾ Ú¦ R>º b~ ·j G; ©b *ª~ >ªÖËK j ~~º 8 *ª~ ¶çê& ¸j> ¸jæº ©b rJ^ ® (8,12). 6 «¶V¢ Ò _&&~ ãÖ «¶V& ·j> bÖ ËK æ(12), >V*j Ò _&&~ ãÖ > 7 bö ~ ÖB amylase ~ *ªªÎ²~ ·Ïö ~ & *ª~ ¶çê& Ã&~ «¶~ Vê 6² º (9)º Ö"¢ ÝA & . ¾ _&&~ bÖ ËKf >.Vö Ã&~ ê 6²~ ¢; 8j (11), &&~ ãÖöº > .Vö J®J 6²~ & ê æz& ìº ©b r J^(23) fº N& ®î . º j&¿bò.

(7) ®"²æ B 36 ² B 2 ^ (2004). 272. Fig. 3. Swelling power patterns of nonwaxy rice flours with different particle sizes and soaked at 4oC for 0, 1, 12, and 24 hr. ø: soaked for 0 hr, þ : soaked for 1 hr, ý: soaked for 12 hr, T: soaked for 24 hr, - - - - : IL45, — : IL100.. Fig. 4. Solubility patterns of nonwaxy rice flours with different particle sizes and soaked at 4oC for 0, 1, 12, and 24 hr. ø: soaked for 0 hr, þ : soaked for 1 hr, ý: soaked for 12 hr, T: soaked for 24 hr, - - - -: IL45, — : IL100.. Úê _&" j&JÊ¢ F~º &~ ª¶' N f && Bª Ï>º BªV~ N *ª«¶ ¶çê~ Nö ~ ©b . &&~ cJKj 10oC *Ïb 55-95oCöB G; Ö" º Fig. 3" ? . &&~ cJKf 55-65oC º*öBº æz & ìîb¾ 65oC¦Vº /Ï® Ã&~&b 85oC êöº jò Ã&¢ & . 55-65oC º*öBº ò*~ N& ìîb¾, 65oC ê¦Vº IL45f IL100 Îv > * Z ò¢> cJK ¸f 8j & . 6 Î òöB IL100 IL45 cJK ¸j &~ >* ^>, && ~ «¶V& ·j> cJK öj r > ®î . &&~ Ïêê Fig. 4f ? 65oC êö /Ï® Ã& ~&b 85oC¦Vº jò~² Ã&~& . 85oCöB~ Ïê ~ ãÖ IL45º 18.32-22.83%, IL100f 24.27-28.27% > * ^Úî> Ã&~&b, IL45~ ãÖ > .V~ Ï ê& N& ¾ º «¶Vf &N ®º ©b . . &~ ãÖ >* ã"ö V¢ 70oCöB G; cJK" Ïê& Ã&~&b(23), > _&~ ãÖöê 80oCöB G; cJK" Ïê& >* Ã&ö V ¢ Ã&~& º (11)f ¢~ . Ö"º >b & «¶Ú *ª «¶~ ÖK £^ Bª";j ~ B «¶V& ·j^ >ªj >~ >ÏW Wª ÏÂ F > ®º ' Ã& ö jî¢ > 7 ¶ç*ª~ · Ã&~&V r^b 'B . >* Ã&~ «¶ V& ·j> j&JÊ ï" bÖ ËK Ã& Ö "º *ª«¶~ V& ·j> ¶ç*ª~ ·" bÖ Ë. K æ(12), >* ^Úî> *ª~ ¶çê& Ã &~(9) >&ÏW j&JÊ ï Ã& (23)º f ?f ãËj & . ³6êG;8¢ Ï ^zßW >ª >ï ï;ö ê êöê >* Ã&~ &~ ¢>Wª, >~ pH, cJK" Ïê, 6êßW, ^zßW ö 'Ëj "º ©b rJ^ ® (9-11,20-23). Table 3f &~ >ª>N jò æz¢ º > 1 *" >ªï;ö ê > 12* ÿn ¾Ò &&~ ^zßWj ³6ê G;V¢ Ï~ G; Ö" . ^ zBNêf 6êßWf «¶V& ·f IL100 IL45. Ô~b, ^zBNê, consistency, setback 8f 1* ÿn > &&& 12* ÿn > && z ¸f 8j &º ãËf IL100öB z Â]~& . _&&~ ãÖ, «¶V& > ^zBNê, 95oCö B~ 6ê, ï'6ê, setback 8 Ã&~ 6êf breakdown 8f 6² (12,15). 6 >* ã"> ^zBNêº 6²~¾ 6êf breakdown 8f Ã&~ º ©b rJ^ ® (23). ~ && ^zBNêf setback 8f f ¢~~º Ö"¾ 6ê, 95oCö B~ 6ê, ï'6ê, breakdown f N¢ & . IL100 IL45ö j~ V& ·f «¶~ · ôj ^z ö jº >ªj > > ®º ' 9Ú &&Ú * ª«¶~ ^z& z £² ê¯B ©b . ª (24)f æ _&&~ 6êßW~ æzº æ"; 7 _&*ª. Table 3. Pasting characteristics for rice flours prepared from soaked nonwaxy rice with different particle sizes by Rapid Visco Analyzer Samples. Soaking time (hr). IL451) IL1002). Viscosity (RVU) Initial temperature (oC). Peak (P). Holding at 95oC (H). Cold (C). Breakdown (P-H). Consistency (C-H). Setback (C-P). 1 12. 70.50 70.40. 575.50 587.83. 210.50 207.58. 350.42 346.50. 365.00 380.25. 139.92 138.92. -225.08 -241.33. 1 12. 68.20 68.00. 528.25 522.92. 161.58 170.78. 297.58 303.83. 366.67 351.42. 136.00 133.05. -230.67 -219.09. IL45 is nonwaxy rice flours with particle size <335 µm. IL100 is nonwaxy rice flours with particle size <150 µm.. 1) 2).

(8) >*" «¶V& &&~ ßW. 273. Fig. 5. X-ray diffraction patterns of nonwaxy rice flours with different particle sizes and soaked at 4oC for 0, 1, 12, and 24 hr. Fig. 7. Scanning electron microphotographs of nonwaxy rice flours with different particle sizes and soaked at 4oC for 0 and 24 hr (Ü2,000).. Fig. 6. Scanning electron microphotographs of nonwaxy rice flours with different particle sizes and soaked at 4oC for 0 and 24 hr (Ü500).. ~ Ú¦& æz>îV r^¢ ~&b Wî & 7 >ª>ï" *ªã~ cJj B º (25) j Wî~ ï IL100 IL45 Ôf ©"ê &ê& ®j ©b 'B . X-F ².ê Fig. 5º &&~ X-F ².ê . IL45f IL100 Îv ² .'ê(2θ) 15.2o, 17.2o, 18.2o, 23.2oöB b¢ º *;' A-; îb «¶Vf >*ö V æz¢ æº p~ . IL45~ ãÖ >*ö V¢ 17.2of 18.2oö B~ b ;& £* æz>Ú > 7 *ª~ Ö;W ¦ª ¢¦öB ' æz& ê¯B ©b '>î . ¢>'b &" ?f ~*ªf >¾ Û¾Ò æ î amylose-lipid complex ; Ò~æ j&JÊ~ ÒV ÚJòææ X-F ².êö ~ Ö;;~ æz&. Fig. 8. Scanning electron microphotographs of nonwaxy rice flours with different particle sizes and soaked at 4oC for 0 and 24 hr (Ü7,500).. 'f ©b rJ^ ® (26). ¾ Û¾Òö ~ *ª ª ¶~ Ö;W 'ö jî¢ Z;; 'öBê ' æz& ¢ÚÆ > ®b(27), > "; 7 λmax~ æz& &V> (10) > &" >~æ pf &~ N"ÒïV(DSC)ö ~ ^zßW N& ¾æÂ º (1) j, >¾Ò & & *ª~ ö 'Ëj * > ®j ©b '>î . SEMj Ï ;V Fig. 6, 7, 8f >*" «¶V& &&¢ "Ò *¶*ãj Ï~ 500, 2,000, 7,500~ VN «¶~ ; ¢ &V © ..

(9) ®"²æ B 36 ² B 2 ^ (2004). 274. Fig. 6öB IL45 IL100f ·f «¶& z ô~, > 0*~ ò > 24*~ òöB ·f «¶~ >& z ô &V>î . º LS particle size analyzer(model LS 100Q, USA)¢ Ï~ ªC «¶ª~ Ö" IL100 IL45 V& ·f «¶~ · ôb IL45f IL100 Îv > * ^Úî> V& ·f «¶~ · Ã&~& º Ö"f ¢~ . Fig. 7f >*" «¶V& && «¶~ j 2,000V~ VN &V â . IL100öBº >* ^Úî> && «¶ öB *ª«¶ ;¢ V¢ ¾ æ¾º ·f &V>î . > 0*öº &&« ¶ ö *ª«¶& ô Ö>Ú ®îb¾ > 24*~ òº && ö Ö>Ú ®º *ª«¶~ >& 6² ~&b && «¶ ö *ª«¶~ ;& 2Z>æ p & ÎÚ^ ¾* z'j " > ®î . ß® > 24 *ö &Ë Â]~&b IL45öBê IL100 º Â]~æº pb¾ FÒ æz& &V>î . º >* ^Úî> && «¶Ú *ª «¶~ ÖK £^B, &~ B ª"; 7 *ª«¶& 2>æ p «¶~ ;¢ Fæ~ B &öB ÎÚ^ ¾. > ®² >º ©b . f" f(15)ê Bª" ÛBª &&~ «¶¢ Ò~&j r Bª &&öBº *ª«¶¢ «{~² & V > ìîb¾ ÛBª &&öBº 'b ªê >Ú *ª«¶¢ «{® &V > ®îb && öB *ª«¶~ ;& 2^ ¾* ¶j £² &V > ® î ~& . Fig. 8f 7,500V~ VN ' ò~ && «¶ ö Ö >Ú ®º *ª«¶~ ;¢ &V Ö" . IL45f IL100 Îv && *ª«¶~ ßû ';~ «¶ ;¢ " î . ¾ 0* ÿn > ò~ ãÖöº *ª«¶ jÚ ç¢ Fæ~ ®b¾ > 24*~ òº *ª«¶~ ö «¶~ 2Þ ÎÚ^ ¾* [ & V>º «¶~ >& ô &V>î . ç~ Ö"º &~ >* ^Úæ &&~ « ¶V& ·jî> &&~ «¶" *ª«¶ f >ª >F > ®rj r > ®î . º &ª¶ bî ÏÂF > ®º ' Ã&j ~~ Ö" « ¶V& · >* Ã&> ¢>Wª 7 Wî ï 6²~, j&JÊ ï, bÖ ËK, cJK" Ï ê& Ã&~ ^zBNê& 6²~& º Ö"¢ ÝA & .. º. £. &j 4oCöB >*j Ò~ >~ , ªê~ '' & 45 meshf 100 meshÚ¢ Û"B IL45(<355 µm) f IL100(<150 µm)j B~ ¢>Wª" z' Wîj Ò~& . &j 4oCöB 24* ÿn >~&j r, > 0.5*ræº /³® >ª >>îb > 3* êö º ï;ö ê~& . IL45f IL100 Îv <40 µmf 40100 µm~ v &æ V~ && «¶& Ò~& . IL45ö j~ IL100~ «¶ V& z ·~b >* Ã& > V& ·f «¶~ · £* Ã&~º ãËj & . ò~ Wî" ²ªïf >* Ã&> 6²~&. . j&JÊ ïf >* ^Úî> Ã&~º ãË. j &b, «¶~ Vö V Nº ìî . &&~ bÖ ËKf >* Ã&>, «¶~ V& ·j> Ã&~& cJK" Ïêº 65oC êö /Ï® Ã&~ 85oC¦Vº jò Ã&¢ &b, >* ^Úæ «¶~ V& ·j> Ã&~& . ³6êG;Vö ~ 6êf breakdown 8f 12* ÿn > &&& 1 * ÿn > && ¸~b, 95oCöB~ 6ê, ï' 6êf setback 8f Ô~ . X-F ².ê Ö" Î ò& * ;' A-;îb «¶Vf >*ö V N& ì î . SEMb VNj Ò~ &&~ «¶f «¶ j &V~&j r, IL45 IL100öB ·f «¶& z ô &V>î >* ^Úî> ö ÖB *ª«¶~ >& 6²~& . 6 && «¶ ö ·f & V>î ö æz& ¾æ¾º *ª«¶~ >& Ã&~&. . ç~ Ö"öB &~ > 7 >ª >ï ï;ö ê êöê & «¶~ æz¾ *ª~ ' æz& ê ¯>Ú &&~ z' Wîö 'Ëj "² >æ & & ®j B~V *~ &j >~&j r >ª >ï. º >*" Nê . z 7º ©b '>î .. 6Ò~ º 2003jê 7"& vÚFj æöö ~ ~ >¯>îb ö 6Òãî .. ^. ò. 1. Kohlwey DE, Kendall JH, Mohindra RB. Using the physical properties of rice as a guide to formulation. Cereal Foods World 40: 728-732 (1995) 2. Sivaramakrishnan HP, Senge B, Chattopadhyay PK. Rheological properties of rice dough for making rice bread. J. Food Eng. 62: 37-45 (2004) 3. Jung DS, Lee FZ, Eun JB. Quality properties of bread made of wheat flour and black rice flour. Korean J. Food Sci. Technol. 34: 232-237 (2002) 4. Kum JS. Effects of amylose content on quality of rice bread. Korean J. Food Sci. Technol. 30: 590-595 (1998) 5. Yook C, Cho SC. Application of heat/moisture-treated rices for Sikhe preparation. Korean J. Food Sci. Technol. 28: 1119-1125 (1996) 6. Lee WJ, Cho MK, Chung KM. Quality characteristics of Korean rice as brewing adjunct. Korean J. Food Sci. Technol. 27: 16-519 (1995) 7. Kim HW, Lee YK, Shim GS, Chang YK. Identification of off-flavor in sea mustard and rice syrup sold in the markets. Korean J. Food Sci. Technol. 30: 728-732 (1998) 8. Chiang PY, Yeh AI. Effect of soaking on wet-milling of rice. J. Cereal Sci. 35: 85-94 (2002) 9. Lee YH, Kum JS, Ku KH, Chun HS, Kim WJ. Changes in chemical composition of glutinous rice during steeping and quality properties of Yukwa. Korean J. Food Sci. Technol. 33: 737744 (2001) 10. Kim SK, Bang JB. Physicochemical properties of rice affected by steeping conditions. Korean J. Food Sci. Technol. 28: 1026-1032 (1996) 11. Kim K, Lee YH, Kang KJ, Kim SK. Effects of steeping on physicochemical properties of waxy rice. Korean J. Food Sci. Technol. 25: 535-540 (1993) 12. Choi CR, Kim JO, Lee SK, Shin MS. Properties of fractions from waxy rice flour classified with particle size. Food Sci. Biotechnol. 10: 54-58 (2001) 13. Kum JS, Lee HY. The effect of the varieties and particle size on.

(10) >*" «¶V& &&~ ßW the properties of rice flour. Korean J. Food Sci. Technol. 31: 1542-1548 (1999) 14. Kim YI, Kum JS, Lee SH, Lee HY. Retrogration characteristics of Jeungpyun by different milling method of rice flour. Korean J. Food Sci. Technol. 27: 834-838 (1995) 15. Kim SS, Kim YJ. Effect of moisture content of paddy on properties of rice flour. Korean J. Food Sci. Technol. 27: 690-696 (1995) 16. AOAC. Official Methods of Analysis Intl. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA (1995) 17. Williams PC, Kuzina FD, Hlynka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411-420 (1970) 18. Medcalf F, Gilles KA. Wheat starches.-. Comparison of physicochemical properties. Cereal Chem. 42: 558-568 (1965) 19. Schoch TJ. Swelling power and solubility of granular starches. Vol. 4, pp. 106-108. In: Method in Carbohydrate Chemistry. Whistler RL (ed). Academic Press, New York, NY, USA (1964) 20. Lee SJ, Kim SK. Bran structure and water uptake rate of Japonica and Tongil-type brown rices. Agric. Chem. Biotechnol. 37: 94-99 (1994) 21. Jang MS, Kim SK, Kim BN. Kinetics studies of hydration of Olchal and Hankangchalbyeo waxy rices. Korean J. Food Sci. Technol. 21: 313-319 (1989). 275. 22. Kim MH. Effect of soaking conditions on texture of cooked rice. Korean J. Food Sci. Technol. 24: 511-514 (1992) 23. Kim MH, Park MW, Park YK, Jang MS. Physicochemical properties of rice flours as influenced by soaking time of rice. Korean J. Soc. Food Sci. 9: 210-214 (1993) 24. Lim YH, Lee HY, Jang MS. Changes of physicochemical properties of soaked glutinous rice during preparation of Yu-Kwa. Korean J. Food Sci. Technol. 25: 247-251 (1993) 25. Kim SR, Ahn SY. Effect of protease and disulfide bond reducing agent treatment on the physicochemical and gelatinization properties of rice. Agric. Chem. Biotechnol. 38: 554-562 (1995) 26. Lorenz K, Collins F, Kulp K. Physico-chemical properties of defatted heat-moisture treated starches. Starch 35: 123-129 (1983) 27. Kawabata A, Takase N, Miyoshi E, Sawayama S, Kimura T, Kudo K. Microscopic observation and X-ray diffractometry of heat/moisture-treated starch granules. Starch 42: 463-469 (1994) 28. Montgomery EM, Senti FR. Separation of amylose from amylopectin of starch by an extraction-sedimentation procedure. J. Polym. Sci. 28: 1-9 (1958) 29. Dubois M, Gilles KA, Hanilton JK, Rebers PA, Smith F. Colorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356 (1956) (2004j 1ú 10¢ 7>; 2004j 3ú 24¢ j).

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