Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 3
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- Pages.365-369
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- 1995
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- 0367-6293(pISSN)
Influence of Cultivar on Rice Starch and Cooking Properties
한국산 쌀의 품종별에 따른 전분 및 취반 특성에 관한 연구
- Kum, Jun-Seok (Rice Utilization Research Center, Korea Food Research Institute) ;
- Lee, Chang-Ho (Rice Utilization Research Center, Korea Food Research Institute) ;
- Baek, Kyoung-Hyuck (Rice Utilization Research Center, Korea Food Research Institute) ;
- Lee, Sang-Hyo (Rice Utilization Research Center, Korea Food Research Institute) ;
- Lee, Hyun-Yu (Rice Utilization Research Center, Korea Food Research Institute)
- 금준석 (한국식품개발연구원 쌀이용연구센터) ;
- 이창호 (한국식품개발연구원 쌀이용연구센터) ;
- 백경혁 (한국식품개발연구원 쌀이용연구센터) ;
- 이상효 (한국식품개발연구원 쌀이용연구센터) ;
- 이현유 (한국식품개발연구원 쌀이용연구센터)
- Published : 1995.06.30
Abstract
Five rice varieties of Gaehwa, Chuchung, Dongjin, Odae and Ilpoom were examined for starch and cooking properties. The proximate composition of various milled rice was not significantly different except protein content, but Gaehwa had the best result(64%) for moisture content of cooked rice. Odae had the lowest value (P<0.05) for hardness and Gaehwa had the highest value (P<0.05) for hardness and springiness. The sensory results showed that Gaehwa had the highest value (P<0.05) for overall test.
실험에 사용된 원료쌀은 추청, 일품, 오대, 계화와 동진 등 5품종으로 전분특성 및 취반특성을 검토하였다. 원료쌀의 일반성분은 단백질 함량을 제외하고 품종에 따라 큰차이 없이 수분