Current Status of Varietal Improvement in Specialty Rice Suitable for Food Processing and High-Functional UtilityNational Institute of Crop Science

Hae Chun, Choi

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

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

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

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

Various shape of seed rice

Various color and shape of colored rice

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

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)

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

Daeribbyeo 1 NagdongbyeoYongjubyeo

Daeribbyeo 1IR841-76-1 IR41999

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)

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

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

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

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

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

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

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]

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

Variety

Baegjinju

Selgaeng

IlpumbyeoEndosperm characteristics

milky,amylose ; 9%opague,amylose ; 19.3%translucent, amylose ; 18.9%Brown rice

++

+++

++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

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

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.

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

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.

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

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.

Various sugary RiceOrdinary Rice

Huge whole-riceOrdinary Rice

and and and of and