The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 14 Issue 6
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- Pages.596-604
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- 2001
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Studies on the Comparison of Physicochemical Properties and the Presumption of Sensory Quality of Japonica Rice Varieties Cultivated in Korea and Japan
한국과 일본의 자포니카종 쌀에 대한 이화학적 특성의 비교 및 관능품질의 추정에 관한 연구
Abstract
Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and
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