Food Science and Biotechnology

, Volume 26, Issue 1, pp 43–48 | Cite as

Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour

  • Jieun Kwak
  • Mi-Ra Yoon
  • Jeom-Sig Lee
  • Jeong-Heui Lee
  • Sanghoon Ko
  • Thomas H. Tai
  • Yong-Jae Won
Article

Abstract

Producing good-quality, fine rice flour is more difficult than wheat flour because the rice grain is harder. The non-glutinous Japonica-type variety Seolgaeng, derived from N-methyl-N-nitrosourea (MNU) mutagenesis, and four other varieties, representing a range of amylose contents, were evaluated in this study. Dry-milled Seolgaeng rice flour exhibited an average particle size that is <70 μm, a more uniform particle-size proportion than other varieties. Moreover, we noted significant differences in the damaged starch content in flour from Seolgaeng compared to the other varieties (p<0.05). Seolgaeng flour showed a round starch structure, which would lead to better friability, finer particle size, and less damage to the endosperm during dry milling. Indeed, among all varieties evaluated in this study, dry-milled Seolgaeng flour had the finest particle size (averaging <70 μm) and exhibited less damaged starch. With its round starch granules, Seolgaeng is a suitable candidate for drymilled rice flour.

Keywords

Japonica mutant variety Seolgaeng rice dry-milled rice flour round starch granule 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  • Jieun Kwak
    • 1
  • Mi-Ra Yoon
    • 1
  • Jeom-Sig Lee
    • 1
  • Jeong-Heui Lee
    • 1
  • Sanghoon Ko
    • 2
  • Thomas H. Tai
    • 3
  • Yong-Jae Won
    • 1
  1. 1.Department of Central Area Crop ScienceNational Institute of Crop ScienceSuwon, GyeonggiKorea
  2. 2.Department of Food Science and TechnologySejong UniversitySeoulKorea
  3. 3.Crops Pathology and Genetics Research Unit, U.S. Department of AgricultureAgricultural Research ServiceDavisUSA

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