Abstract
Physicochemical properties of black rice (Dragon eyeball 100, Heukjinjubyeo, Heukgwangbyeo, Heuknambyeo, and Josaengheukchal) and white rice (Hwayoungbyeo) varieties were investigated. Morphological properties slightly differ among the rice samples analyzed. Black rice varieties showed a higher amount of minerals, faster hydrolysis rate, and lower blue value than the ordinary white rice. High amino acid and sugar contents were found in Heuknambyeo and Heukgwangbyeo varieties, respectively. Lower oleic acid, but higher linoleic acid, was observed in Dragon eyeball 100 and Heukjinjubyeo compared with the other samples. Likewise, the pasting and viscosity values were generally higher in Heuknambyeo and Heukgwangbyeo, while lowest in Josaengheukchal. No substantial difference in X-ray diffraction pattern was observed among the samples. This study illustrates the wide variation in the physicochemical properties of the black rice varieties analyzed. The results could serve as baseline information for food processors in evaluating the quality of black rice suitable for specialty food processing.
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