Varietal difference in physicochemical properties of pigmented rice varieties |
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| Authors: | Mi-Young Kang Catherine W Rico Sang-Chul Lee |
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| Institution: | (1) School of Food Science and Engineering, Harbin Institute of Technology, 202 Haihe Road, Harbin, 150090, China;(2) Key Laboralory of Processing Agricultural Products of Heilongjiang Province, Qiqihar University, Qiqihar, 161006, China;(3) Agrocampus Ouest, Rennes, 35000, France;(4) Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland |
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| Abstract: | The physicochemical properties of pigmented (Midorimochi, Jeokjinjubyeo, and Heukmichalbyeo) and non-pigmented (Hwayoungbyeo)
rice varieties were investigated. Starch from non-pigmented rice consisted mainly of large polyhedral granules that were more
loosely packed than those of the non-pigmented sample. Pigmented rice showed higher linoleic acid content (36–40%) and hydrolysis
rate (63–79%) but lower oleic acid content (35–39%), blue value (0.05–0.17), and viscosity values than the non-pigmented one.
Significantly higher mineral content, blue value, and pasting and viscosity values were observed in the Jeokjinjubyeo sample
compared to those of the other pigmented rice samples. The Midorimochi variety, on the other hand, exhibited the highest total
amino acid (816.82 ng mg−1) and sugar (0.15–3.35 μg g−1) contents and the lowest pasting and viscosity values. No substantial difference in the X-ray diffraction pattern was observed
among the samples. Results of this study could serve as baseline information for the quality evaluation of three pigmented
rice cultivars and provide a better understanding of their potential uses and food industry applications. |
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