Seong Gi-Un, Kim Ji-Yoon, Kim Jung-Soo, Jeong Sae-Ul, Cho Jun-Hyeon, Lee Ji-Yoon, Lee Sais-Beul, Kabange Nkulu-Rolly, Park Dong-Soo, Moon Kwang-Deog, Kang Ju-Won
Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea.
School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
Foods. 2023 Apr 3;12(7):1518. doi: 10.3390/foods12071518.
Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, and rice flavor) of rice-based ice cream made from five varieties with low and high amylose levels. To make the ice cream, we ground rice into a fine powder and combined it with skim milk powder, butter, sugar, glycerin esters of fatty acids, locust bean gum, and water to form a gelatinized mixture. This mixture was then aged, frozen, and hardened. The ice cream's key quality characteristics, such as viscosity (2170-25,030 cP), hardness (4.27-49.55 N cm), and overrun (17.95-46.99%), showed a wide range. Ice cream made from Saemimyeon (high amylose content rice variety) exhibited the highest hardness value (49.55 N cm) among the varieties tested, but had relatively low viscosity (4030 cP), overrun (17.95%), and drip-through (0.75 g/min) values. These findings suggest that rice varieties with different amylose contents are suitable for making ice cream and have the potential to expand the rice processing market and increase its value.
多年来，冰淇淋的消费量一直在增加。在本研究中，我们调查了使用直链淀粉含量不同的水稻品种制作冰淇淋的潜力。我们分析了由五个低直链淀粉和高直链淀粉水平品种制成的米基冰淇淋的物理和化学性质以及感官品质特征（外观、味道、质地、嚼劲、香气和米香味）。为了制作冰淇淋，我们将大米磨成细粉，并将其与脱脂奶粉、黄油、糖、脂肪酸甘油酯、刺槐豆胶和水混合，形成糊化混合物。然后将该混合物进行老化、冷冻和硬化。冰淇淋的关键品质特征，如粘度（2170 - 25,030厘泊）、硬度（4.27 - 49.55牛顿厘米）和膨胀率（17.95 - 46.99%），呈现出很大的范围。用赛米米（高直链淀粉含量水稻品种）制成的冰淇淋在测试品种中硬度值最高（49.55牛顿厘米），但粘度（4030厘泊）、膨胀率（17.95%）和滴漏率（0.75克/分钟）相对较低。这些发现表明，直链淀粉含量不同的水稻品种适合制作冰淇淋，并且有潜力扩大大米加工市场并提高其价值。
