current status of varietal improvement in specialty rice suitable for food processing and...
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Current Status of Varietal Improvement in Specialty Rice Suitable for Food Processing and High-Functional UtilityNational Institute of Crop Science
Hae Chun, Choi
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7.06.56.05.55.04.54.03.53.02.5Fig. Changes in amount of rice production and cultivated area during the last four decades in Korea1960 1970 1980 1990 200017001600150014001300120011001000900YearRice cultivated area(000 ha)Amount of rice production(million ton; milled rice)Rice productionCultivated area
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1965 1970 1975 1980 1985 1990 1995 2000YearFig. Changes in milled rice consumption per capita and self-sufficiency ratio in rice production during the last four decades in Korea20018016014012010080604020015014013012011010090Self-sufficiency in rice production(%)Self-sufficiency ratioMilled rice consumption per capitaMilled rice consumption per capita. yr-1
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Fig. Varietal variation of grain appearance in world collection and Korean rice varieties : Varietal range of Korean riceGrain length(Brown rice:min)Grain length/width ratio(Brown rice)1,000-Grainweight(g)Pericarp colorDegree ofchalkiness(0-9)3.3 4.6 6.2 9.5 1.10 1.63 2.60 4.50 10 17 35 46Light yellowish whiteLight straw Light Brown Red Brown Darkred Purplebrown PurpleBlackpurple0 1 3 7 9
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Fig. Varietal variation of major physicochemical properties of milled or brown rice in world collections and Korean improved rice cultivars : Varietal range of Korean riceAromaAlkaliDigestion (1-7)Gelconsistency(mm)Amylose content(%)Protein content(%)(Brown rice)1 2 3 4 5 6 7 20 30 40 50 60 70 80 90 1000 10 16 21 27 35Lipid content(%) (Brown rice) 6 6.5 11 15 2.3 3.0 3.6Very weak Weak Fair Considerable Strong
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Various shape of seed rice
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Various color and shape of colored rice
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Table . Major characteristics of newly-developed specialty rice cultivars suitable for food processing and functional utility . Cultivar
Daeribbyeo 1Hyangmibyeo 1HyangnambyeoHyangmibyeo 2YangjobyeoArranghyang- chalbyeoHeugjinjubyeo Heugnambyeo
Bredyear
939395 969497
9797Headingdate
Aug.15Aug.15Aug.11Aug.4Aug.14Aug.13
July 25Aug.13Culmlength(cm)
887282777188
8073
Milled rice yield(t/ha)
4.454.935.036.145.115.37
4.054.97
1000-grain weigh(g)
34.820.621.322.825.420.5
17.023.5Brown rice L/W ratio
1.942.461.812.441.781.90
2.222.14WC/WB(09)
1/01/10/01/27/0wx
--Pericarp color
YW
BPAroma(09)
053303
11Amylose(%)
19.518.317.719.020.20
15.116.7
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MihyangbyeoSeolhyangchalbyeoGoamibyeoHeughyangJeogjiniuBaegjinjuSeolgaengYeonganGoami 2ManmiHeuggwang9899000000010101020203Aug.16Aug. 8Aug.18Aug.23July 26Aug.21Aug.19Aug.13Aug.22Aug.17Aug.1479898577817783837586895.575.235.385.285.545.185.275.454.244.465.0522.624.220.823.122.119.220.322.414.619.914.81.862.101.771.961.791.621.631.791.891.841.730/0wx0/2--dullopaque0/14/40/0-YWBPRBYWYWBP
3303000HLHF0019.0 026.718.018.3 9. 119.318.928.112.918.0WC/WB : White core/ White belly, YW : Yellow white, BP : Black purple, RB : Reddish brown , HL : High lysine, HF : High fiber Cultivar
Bredyear
Headingdate
Culm length(cm)
Milled rice yield(t/ha)
1000-grain weigh(g)
Brown rice L/W ratio
WC/WB(09)
Pericarp color
Aroma(09)
Amylose(%)
(Continued)
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Main trait
WaxyAromaticColoredAromaticwaxy Major rice cultivars
Shinseonchal, HwaseonchalHyangmibyeo 1, HyangnamHeugjinju, HeugnamAranghyangchal, Seolhyangchal
Total area (ha)Proportion ratio to total rice cultivation area (%)'96
15,3244522
15,3731.5'97
13,1381632,153-
15,4541.5'98
14,1733871,72611
16,2971.5'99
13,5158001,103118
15,5361.5 2000
11,983103727140
12,9531.2Cultivation area (ha)Table . Cultivation area of specialty rice cultivars during 962000
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Daeribbyeo 1 NagdongbyeoYongjubyeo
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Daeribbyeo 1IR841-76-1 IR41999
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Fig. Varietal difference in cross-sectional figure of popped rice kernel observed through the scanning electron microscope (H : High, L : Low, Amy : Amylose, I : Inidica, J : Japonica).T(N) 1(H.Amy, H.GC, I)Suwonjo(H.Amy, M.GC, J)Hangangchalbyeo(Waxy, L.GC,I)Nagdongbyeo(L. Amy, L.GC,J)
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Chalkiness (WB or WC)TranslucencyHardnessGel consistency Amylose content - Ratio of intact popped brown rice
- - Ratio of popped rice - Bulk density of popped brown rice- Bulk density of popped milled rice- Ratio of popped rice- Bulk density of popped milled rice- Ratio of popped rice- Expansion rate in length of milled rice- Expansion rate in volume of milled rice-0.585**
-0.456* 0.472*-0.706**-0.776** 0.792** 0.512*-0.484*-0.477*-0.475*Relevant charactersCorrelationcoefficientsTable. Correlation coefficients between popping characteristics and morphological or physicochemical properties of rice grain WB : white-belly, WC : white-core in rice grain
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K content Mg content Extracted solid amountDoughing time
Toughness of dried noodleCorrelation coefficients
-0.603*-0.553*-0.522 0.905** 0.798**Table. Correlation coefficients between suitability for rice noodle and physicochemical properties of milled rice *, ** : Significant at 5% and 1% levels, respectively. Gross score of noodle making is mean estimate of acceptability to noodle formation and toughness of dried noodle.- Gross score of noodle making- - - Acceptability to noodle formation- Relevant Characters
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Table. Relationships between some physicochemical properties of rice grain and cooked rice noodle characteristics*, ** : Significant at 5% and 1% levels, respectively.Total acceptability of cooked noodle is average acceptability of tensility and palatability of cooked noodle, and turbidity and solid amounts of noodle - boiled water. Amylose Gel consistencyPotassiumAmyloseGel consistencyPotassiumMagnesiumTurbidity of noodle-boiled waterSolid amount of cooking extract - 0.819 ** 0.720 ** 0.712 ** - 0.717 ** 0.700 ** 0.677 ** 0.547 * 0.459 0.800 ** Solid amount of cooking extract Total acceptability of cooked noodle Relevant characters ---------Correlation coefficients
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9
7
5
3
1 1 3 5 7 9TaebaekNampungHangangchalSuweonjoS.232IR44593HanyangjoBG276-5Pusa-33-30San-Li-CunChokotoIR44WheatFig. Distribution of rice varieties based on total acceptability to noodle - making and eating quality of cooked noodle. Eating quality of cooked noodleAcceptability to noodle - making
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Fig. Traditional difference in processing quality for rice bread, (A) : milled rice, (B) Brown rice. White riceBrown riceHangangchalbyeoWhite riceBrown riceSuwon230White riceBrown riceSuwon232White riceBrown riceWhite riceBrown riceWhite riceBrown riceIR841-76-1AC 27Suwonjo
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Correlation coefficientsBrown rice Milled rice
-0.547 -0.783* 0.537 0.824*
-0.637 -0.898** -0.351 -0.875** 0.859** 0.720* 0.301 0.703* 0.761* 0.204 - 0.571* - -0.652* - 0.572* - -0.625*Protein content Fat content
Expansion of batters
Amylose contentGel consistency
Alkali digestibilityTable. Correlation coefficients among chemical properties of rice grain and various characteristics related to processing quality of rice bread *, ** : Significant at 5% and 1% levels, respectively.- Moisture of rice bread- Uniformity of porous cell size in rice bread- Size of porous cell in rice bread- Springiness of rice bread- Loaf formation of rice bread- Size of porous cell in rice bread- Springiness of rice bread- Springiness of rice bread- Springiness of rice bread- Retrogradation of rice bread- Relevant characters
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Beckjinju (half-glutinous-rice) Shyulgang (white-nonglutinous-rice) Suwon 428 (glutinous-rice) Ilpumbyeo (white-nonglutinous-rice)Ilpumbyeo Mutant Special Rice [Top is Brown Rice, bottom is white rice, middle is iodine tested]
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Table. Brewing characteristics of some specialty rice varieties Sensoryaccepta-bility
GoodVery goodExcellentVery goodGood
Variety
DasanbyeoDaeripbyeo 1BaegjinjuSeolgaengYangjobyeoIlpumbyeo
Saccharogenic power(mg glucose/hr/g)
32.830.141.254.831.230.4
Amino acidity (0.1N -NaOH/10)
0.60.80.90.80.70.6
Acidity(0.1N -NaOH/10)
3.23.12.82.83.43.5
Mycelium density and flavor
GoodVary goodGoodVery goodVery goodGood
Alcohol(%)
17.217.017.117.016.416.9
Koji qualityMash quality
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Variety
Baegjinju
Selgaeng
IlpumbyeoEndosperm characteristics
milky,amylose ; 9%opague,amylose ; 19.3%translucent, amylose ; 18.9%Brown rice
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+++
++Milled rice
++
+++
+++Brown rice
37.4
41.6
39.3Milled rice
38.2
45.4
42.6Rooting density of myceliaSaccharogenic power (mg/glucose/hr/g)Table. Mycelia rooting density and saccharogenic power during the processing of fermented rice using Aspergillus oryzae
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Variety
BaejinjuSelgaengIlpumbyeo400nm (yellow)
7.3213.7214.34470nm (orange) 4.2111.50 9.31500nm (red)
10.4219.7014.84AbsorbanceTable. Pigment concentration of fermented rice using Monascus anka
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Table . Varietal variation in frequency ratios among short, intermediate and long glucose chains composing amylopectin structure of glutinous rice endosperms.Trait
Fr. II (%)(Fr.III+IV)/Fr. IIFr. IV/Fr. IIFr. III/Fr. IIFr. IV/Fr. IIIMean
18.64.471.782.700.68Standard deviation
2.6840.7290.4600.5050.234Coefficients of variation (%)
14.416.325.918.734.3Range
14.725.22.975.791.092.721.423.590.411.31Fr. II, III and IV are the long, intermediate and short glucose chains of amylopectin, respectively.
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Fig. 1. Scatter diagram of tested glutinous rice cultivars on the plane of 1st (Z1) and 2nd (Z2) principal conponents contracted from eleven qulity properties. ( : Japonica, : Indica, : Javanica)33 1.0
0.5
0.0
-0.5
-1.0
-1.51021303442831932223135238812111324262725671918365201437171615-1.5 -1.0 -0.5 0.5 1.0 1.5 2.0 Z1Z22932IIIIIIIVVIVIIVIIIIXV
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RelevantCharacters
WBAGVEBreakdownSetbackAdhesivenessBalanceTable . Correlation coefficients between some indicaters of amylopectin structure and other physicochemical properties of glutinous riceFr. II (%)
0.492* 0.467*-0.339 0.376-0.234-0.275Fr. III(%)
0.054 0.009 0.657**-0.683** 0.430* 0.543*Fr. IV(%)
-0.270-0.197-0.498* 0.509*-0.322-0.417(Fr. IV+III)/Fr.II
-0.476*-0.453* 0.340-0.369 0.208 0.246Fr. IV/Fr. II
-0.441*-0.381-0.216 0.206-0.153-0.206Fr. III/Fr. II
-0.284-0.307 0.687**-0.719** 0.439* 0.541*Fr. IV/Fr. III
-0.151-0.105-0.541* 0.568**-0.372-0.473**, ** : significant at 5% and 1% levels, respectively.
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VarietyTable . Suitability of glutinous rice for processing oil-puffed rice cakeBulk density(/g)Hardness(kg)Sensory evalutaion (15)CrispnessTotalIR29HangangchalbyeoMalakitsinaguingOnnemochiGangwonnaRikuto Norinmochi 1JinbuchalbyeoHwaseonchalbyeoIlpumbyeo (Nonwaxy)2.8802.9304.5255.9852.9005.1205.9507.6652.4350.8101.0300.8060.7050.3820.2200.6680.6441.6842.101.803.253.904.253.703.004.051.702.451.902.753.353.803.902.603.851.45
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Table . Correlation coefficients between some physicochemical properties of glutinous rice grain and suitability for processing an oil-puffed rice cakeGel consistencySensory evaluationTotalRelevant characters- Water absorption
- Water absorption- Reducing sugar- Crispness0.690**
0.635*0.616*0.863**Correlation coefficients*, ** : significant at 5% and 1% levels, respectively.
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Various sugary RiceOrdinary Rice
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Huge whole-riceOrdinary Rice
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