Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Comparison of Korean and Japanese Rice Cultivars in Terms of Physicochemical Properties (I) The Comparison of Korean and Japanese Rice by NIR and Chemical Analysis

한국 쌀과 일본 쌀의 물리화학적 특성 연구 (I) NIR을 사용한 한국 쌀과 일본 쌀의 품질 비교

  • 김혁일 (계명대학교 식품가공학과)
  • Published : 2004.04.01
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Abstract

A total of 40 Korean and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, and instrumental measurements. Based on their quality evaluations, it was concluded that Korean and Japanese rice varieties were not significantly different in the basic components of NIR (Near Infra Red) data and the chemical analysis from the uncooked brown and milled rices. Korean rice had a little bit higher protein and amylose contents but much lower fat acidity than those of Japanese rice from the chemical analysis. From all the data of three different kinds of NIR methods, Korean and Japanese milled rice were very similar except the taste score. Japanese rice showed a slightly higher taste score, a little bit higher lightness and whiteness, but lower yellowness and redness than Korean one. From all those data of NIR and the chemical analysis, Korean and Japanese rices had very similar components except the fat content.

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