Varietal difference in physicochemical properties of pigmented rice varieties
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J. Crop Sci. Biotech. 2011 (June) 14 (2) : 111 ~ 118 DOI No. 10.1007/s12892-010-0041-8 RESEARCH ARTICLE
Varietal Difference in Physicochemical Properties of Pigmented Rice Varieties Mi-Young Kang1, Catherine W. Rico1, Sang-Chul Lee2* 1 2
Department of Food Science and Nutrition, Kyungpook National University, Daegu, Korea Department of Agronomy, Kyungpook National University, Daegu, Korea
Received: March 16, 2010 / Revised: December 10, 2010 / Accepted: June 1, 2011 Ⓒ Korean Society of Crop Science and Springer 2011
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 nonpigmented 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. Key words: chemical composition, physical property, pigmented rice, rice endosperm
Introduction Rice (Oryza sativa L.) is one of the most important food crops of the world and approximately 90% is produced and consumed in Asia (Sleper and Poehlman 2006). To enhance rice consumption, breeders have tried to develop various kinds of new rice varieties: big grains, long grains, aromatic rice, pigmented rice, and high- or low-amylose rice. Pigmented rice, which belongs to the specialty rice varieties, contains pigments in the aleurone layer composed of a mixture of anthocyanins (Yawadio et al. 2007). Its grain color ranges from various shades of red and purple to black. Pigmented rice was reported to have a health-promoting potential due to its substantial antioxidant content which inhibits the formation or reduces the concentrations of reactive cell-damaging free radicals (Adom and Liu 2002; Oki et al. 2002; Toyokuni et al. 2002), thus protecting the
Sang-Chul Lee ( ) E-mail: [email protected] Tel: +82-53-950-5713 / Fax: +82-53-950-6880
The Korean Society of Crop Science
body tissue from oxidative damage. Furthermore, consumption of this rice is associated with reduced risk of developing chronic diseases, such as cardiovascular disease, and diabetes (Ling et al. 2001; Nam et al. 2006; Yawadio et al. 2007). There is growing interest in
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