Current Status of Varietal Improvement in Specialty Rice

1
Current Status of Varietal Improvement in
Specialty Rice Suitable for Food Processing and
High-Functional Utility
National Institute of Crop Science Hae Chun, Choi
2
7.0 6.5 6.0 5.5 5.0 4.5 4.0 3.5 3.0 2.5
17001600 1500 1400 1300 1200 1100 1000 900
Rice production Cultivated area
Amount of rice production (million ton milled
rice)
Rice cultivated area(000 ha)
1960 1970 1980
1990 2000
Year
Fig. Changes in amount of rice production and
cultivated area during the last four
decades in Korea
3
150 140 130 120 110 100 90
200 180 160 140 120 100 80 60 40 20 0
Self-sufficiency ratio Milled rice consumption
per capita
Milled rice consumption per capita. yr-1
Self-sufficiency in rice production()
1965 1970 1975 1980 1985 1990 1995
2000
Year
Fig. Changes in milled rice consumption per
capita and self-sufficiency ratio in
rice production during the last four decades in
Korea
4
Grain length (Brown ricemin)
3.3 4.6
6.2
9.5
Grain length/ width ratio (Brown rice)
1.10 1.63 2.60

4.50
1,000-Grain weight(g)
10 17
35
46
Pericarp color
Light yellowish white
Light straw
Light Brown
Red Brown
Dark red
Purple brown
Purple
Black purple
Degree of chalkiness(0-9)
0 1
3 7
9
Fig. Varietal variation of grain appearance in
world collection and Korean rice varieties
Varietal range of Korean rice
5
Aroma
Very weak Weak Fair
Considerable Strong
Alkali Digestion (1-7)
1 2 3 4
5 6 7
Gel consistency(mm)
20 30 40 50
60 70 80 90
100
Amylose content()
0 10 16
21 27
35
Protein content() (Brown rice)
6 6.5
11
15
Lipid content () (Brown rice)
2.3
3.0
3.6
Fig. Varietal variation of major physicochemical
properties of milled or brown rice in
world collections and Korean improved rice
cultivars Varietal range of
Korean rice
6
Various shape of seed rice
7
Various color and shape of colored rice
8
Table . Major characteristics of newly-developed
specialty rice cultivars suitable for
food processing and functional utility .
Culm length (cm) 88 72 82 77 71 88 80 73
Milled rice yield (t/ha) 4.45 4.93 5.03 6.14 5.
11 5.37 4.05 4.97
1000- grain weigh (g) 34.8 20.6 21.3 22.8 25.4 2
0.5 17.0 23.5
Brown rice L/W ratio 1.94 2.46 1.81 2.44 1.78
1.90 2.22 2.14
Bred year 93 93 95 96 94 97 97 97
Heading date Aug.15 Aug.15 Aug.11 Aug.4 Aug.14 Au
g.13 July 25 Aug.13
Pericarp color YW ? ? ? ? ? BP ?
Aroma (09) 0 5 3 3 0 3 1 1
Amylose () 19.5 18.3 17.7 19.0 20.2 0 15.1 16.7
WC /WB (09) 1/0 1/1 0/0 1/2 7/0 wx - -
Cultivar Daeribbyeo 1 Hyangmibyeo
1 Hyangnambyeo Hyangmibyeo 2 Yangjobyeo Arranghyan
g- chalbyeo Heugjinjubyeo Heugnambyeo
9
(Continued)
Culm length (cm)
Milled rice yield (t/ha)
1000- grain weigh (g)
Brown rice L/W ratio
Bred year
Heading date
Pericarp color
Aroma (09)
Amylose ()
WC /WB (09)
Cultivar
98 99 00 00 00 01 01 01 02 02 03
Aug.16 Aug. 8 Aug.18 Aug.23 July
26 Aug.21 Aug.19 Aug.13 Aug.22 Aug.17 Aug.14
79 89 85 77 81 77 83 83 75 86 89
5.57 5.23 5.38 5.28 5.54 5.18 5.27 5.45 4.24 4.46
5.05
22.6 24.2 20.8 23.1 22.1 19.2 20.3 22.4 14.6 19.9
14.8
1.86 2.10 1.77 1.96 1.79 1.62 1.63 1.79 1.89 1.84
1.73
YW ? ? BP RB YW YW ? ? ? BP
3 3 0 3 0 0 0 HL HF 0 0
19.0 0 26.7 18.0 18.3 9. 1 19.3 18.9 28.1 12.9
18.0
0/0 wx 0/2 - - dull opaque 0/1 4/4 0/0 -
Mihyangbyeo Seolhyangchalbyeo Goamibyeo Heughyang
Jeogjiniu Baegjinju Seolgaeng Yeongan Goami
2 Manmi Heuggwang
WC/WB White core/ White belly, YW Yellow
white, BP Black purple, RB Reddish brown ,
HL High lysine, HF High fiber
10
Table . Cultivation area of specialty rice
cultivars during 962000
Cultivation area (ha)
Main trait Waxy Aromatic Colored Aromatic waxy
Major rice cultivars Shinseonchal,
Hwaseonchal Hyangmibyeo 1, Hyangnam Heugjinju,
Heugnam Aranghyangchal, Seolhyangchal
'96 15,324 45 2 2 15,373 1.5
'97 13,138 163 2,153 - 15,454 1.5
'98 14,173 387 1,726 11 16,297 1.5
'99 13,515 800 1,103 118 15,536 1.5
2000 11,983 103 727 140 12,953 1.2
Total area (ha) Proportion ratio to total rice
cultivation area ()
11
Daeribbyeo 1
Nagdongbyeo
Yongjubyeo
12
IR41999
Daeribbyeo 1
IR841-76-1
13
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)
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).
14
Table. Correlation coefficients between popping
characteristics and morphological
or physicochemical properties of rice grain
Correlation coefficients
Relevant characters
-0.585 -0.456 0.472 -0.706 -0.776
0.792 0.512 -0.484 -0.477 -0.475
- 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
Chalkiness (WB or WC) Translucency Hardness Gel
consistency ? ? Amylose
content ? ? ?
WB white-belly, WC white-core in rice grain
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16
Table. Correlation coefficients between
suitability for rice noodle and
physicochemical properties of milled rice
Correlation coefficients -0.603 -0.553 -0.522
0.905 0.798
Relevant Characters
K content Mg content Extracted solid
amount Doughing time Toughness of dried
noodle
- Gross score of noodle making -
? - ? - Acceptability
to noodle formation - ?
, 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.
17
Table. Relationships between some
physicochemical properties of rice
grain and cooked rice noodle characteristics
Relevant characters
Correlation coefficients
Amylose Gel consistency Potassium Amylose Gel
consistency Potassium Magnesium Turbidity of
noodle-boiled water Solid 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
? ? ?
? ?

- - - - - - - - -
, 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.
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9 7 5 3 1
Eating quality of cooked noodle
Hangangchal
Taebaek
Nampung
Suweonjo
Hanyangjo
S.232
IR44593
BG276-5
San-Li-Cun
Chokoto
Pusa-33-30
IR44
Wheat
1 3 5 7
9
Acceptability to noodle - making
Fig. Distribution of rice varieties based on
total acceptability to noodle - making
and eating quality of cooked noodle.
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White rice
Brown rice
White rice
Brown rice
White rice
Brown rice
Suwon232
Hangangchalbyeo
Suwon230
White rice
Brown rice
White rice
Brown rice
White rice
Brown rice
Suwonjo
IR841-76-1
AC 27
Fig. Traditional difference in processing quality
for rice bread, (A) milled rice, (B) Brown
rice.
20
Table. Correlation coefficients among chemical
properties of rice grain and various
characteristics related to processing quality of
rice bread
Correlation coefficients Brown 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
Relevant characters
Protein content Fat
content Expansion of batters Amylose
content Gel consistency Alkali digestibility
- 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 - ?
, Significant at 5 and 1 levels,
respectively.
21
Beckjinju (half-glutinous-rice)
Ilpumbyeo (white-nonglutinous-rice)
Shyulgang (white-nonglutinous-rice)
Suwon 428 (glutinous-rice)
Ilpumbyeo Mutant Special Rice Top is
Brown Rice, bottom is white rice, middle is
iodine tested
22
Table. Brewing characteristics of some specialty
rice varieties
Koji quality
Mash quality
Sensory accepta- bility Good Very
good Excellent ? Very good Good
Variety Dasanbyeo Daeripbyeo
1 Baegjinju Seolgaeng Yangjobyeo Ilpumbyeo
Acidity (0.1N -NaOH? /10?) 3.2 3.1 2.8 2.8 3.4
3.5
Mycelium density and flavor Good Vary
good Good Very good Very good Good
Amino acidity (0.1N -NaOH? /10?)
0.6 0.8 0.9 0.8 0.7 0.6
Alcohol () 17.2 17.0 17.1 17.0 16.4 16.9
Saccharogenic power (mg glucose/hr/g) 32.8 30.1
41.2 54.8 31.2 30.4
23
Table. Mycelia rooting density and saccharogenic
power during the processing
of fermented rice using Aspergillus
oryzae
Rooting density of mycelia
Saccharogenic power (mg/glucose/hr/g)
Endosperm characteristics milky, amylose
9 opague, amylose 19.3 translucent, amylose
18.9
Variety Baegjinju Selgaeng Ilpumbyeo
Brown rice 37.4 41.6 39.3
Milled rice 38.2 45.4 42.6
Brown rice
Milled rice
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Table. Pigment concentration of fermented rice
using Monascus anka
Absorbance
Variety Baejinju Selgaeng Ilpumbyeo
470nm (orange) 4.21 11.50 9.31
500nm (red) 10.42 19.70 14.84
400nm (yellow) 7.32 13.72 14.34
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Table . Varietal variation in frequency ratios
among short, intermediate and long
glucose chains composing amylopectin structure of
glutinous rice endosperms.
Standard deviation 2.684 0.729 0.460 0.505 0.234
Coefficients of variation () 14.4 16.3 25.9 18.
7 34.3
Trait Fr. II () (Fr.IIIIV)/Fr. II Fr. IV/Fr.
II Fr. III/Fr. II Fr. IV/Fr. III
Range 14.725.2 2.975.79 1.092.72 1.423.59 0.
411.31
Mean 18.6 4.47 1.78 2.70 0.68
Fr. II, III and IV are the long, intermediate and
short glucose chains of amylopectin,
respectively.
27
Z2
1.0 0.5 0.0 -0.5 -1.0 -1.5
II
38
?
IX
VIII
2
III
14
36
?
35
16
?
17
V
1
3
15
37
18
20
22
23
19
9
7
5
Z1
-1.5 -1.0 -0.5
0.5 1.0 1.5
2.0
28
31
6
I
?
34
25
4
?
30
11
?
32
33
8
24
?
21
VII
12
29
13
10
IV
27
VI
26
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)
28
Table . Correlation coefficients between some
indicaters of amylopectin
structure and other physicochemical properties of
glutinous rice
Fr. II () 0.492 0.467 -0.339
0.376 -0.234 -0.275
(Fr. IVIII) /Fr.II -0.476 -0.453
0.340 -0.369 0.208 0.246
Fr. 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
Fr. IV /Fr. II -0.441 -0.381 -0.216
0.206 -0.153 -0.206
Relevant Characters WBA GVE Breakdown Setback Adh
esiveness Balance
Fr. 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
, significant at 5 and 1 levels,
respectively.
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Table . Suitability of glutinous rice for
processing oil-puffed rice cake
Bulk density (?/g)
Hardness (kg)
Sensory evalutaion (15)
Variety
Crispness
Total
IR29 Hangangchalbyeo Malakitsinaguing Onnemochi Ga
ngwonna Rikuto Norinmochi 1 Jinbuchalbyeo Hwaseonc
halbyeo Ilpumbyeo (Nonwaxy)
2.880 2.930 4.525 5.985 2.900 5.120 5.950 7.665 2.
435
0.810 1.030 0.806 0.705 0.382 0.220 0.668 0.644 1.
684
2.10 1.80 3.25 3.90 4.25 3.70 3.00 4.05 1.70
2.45 1.90 2.75 3.35 3.80 3.90 2.60 3.85 1.45
30
Table . Correlation coefficients between some
physicochemical properties of glutinous rice
grain and suitability for processing an
oil-puffed rice cake
Relevant characters
Correlation coefficients
Gel consistency Sensory evaluation Total ? ?
- Water absorption - Water absorption -
Reducing sugar - Crispness
0.690 0.635 0.616 0.863
, significant at 5 and 1 levels,
respectively.
31
Various sugary Rice
Ordinary Rice
32
Ordinary Rice
Huge whole-rice
33
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