‘Saemimyeon’, a Tongil-Type Medium-Late Maturing Rice Variety with High Amylose ContentUsed for Rice Noodle Preparation

Abstract

Saemimyeon, a Tongil type, medium-late maturing rice variety, is especially used for preparing rice noodles. Its high amylose content was developed to fit market demands and to be affordable for rice processing industries. One of the high yielding lines, Milyang181 (Hanareum), was used in the final three-way cross of IR50*2/YR18241-B-B-115-1-1 for yield improvement and cultivation stabilization, including disease resistance. YR24235-10-1-3, a high yielding and compact plant type, was selected and named Milyang278 after yield test at NICS (RDA, Miryang) in 2010. It was subjected to regional yield test at six sites in the middle and southern plain areas of South Korea. Saemimyeon heading occurs on August 12 and is a mid-late maturing cultivar, with resistance to leaf blast, rice stripe virus, and bacterial blight (K1-K3a), but it is susceptible to major diseases and insect pest infestation. Saemimyeon showed a high amylose content of 26.7%, with a relatively low KOH digestion value of 3.5, which are key factors in rice noodles and pasta processing. In the local adaptability tests, the yield of Saemimyeon was 7.08 MT/ha-an increase of approximately 106% compared to that of Dasan. Thus, Saemimyeon is suitable for cultivation in the southern and middle plain areas of South Korea.

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

“…The rice ( Oryza sativa L.) varieties used in the experiments were Baegokchal [ 32 ], Miho [ 33 ], Saeilmi [ 34 ], Saemimyeon [ 19 ], and Dodamssal [ 35 ], with five different amylose contents. Among these varieties, Baegokchal, Miho, Sailmi, and Dodamssal are indeed japonica types, whereas Saemimyeon is a tongil-type rice [ 36 ].…”

“…To promote rice consumption, researchers are studying products such as rice cookies, rice noodles, rice beverages, and ready-to-eat rice [ 16 , 17 , 18 ]. Developing rice varieties suitable for processing is also a focus of research [ 19 ], but processed rice consumption accounts for only 6% of domestic production [ 20 ]. Therefore, there is a need for industrialization and research on processed rice food products to adapt to changing social and economic conditions, such as an aging population and consumer diversification ( Tables S1–S3 ).…”

High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility

“…However, it is difficult to find varieties suitable for various processed foods consumers desire in the rice-based industrial field. So far, varieties developed exclusively for processing purposes are limited to some processing fields such as rice noodles and are mainly limited to amylose content control (Cho et al, 2018;Cho et al, 2019;Lee et al, 2020). In rice, the gelatinization feature of starch is one of the fundamental characteristics in processing.…”