Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Relationship between Mixing Ratio by DNA Analysis and Rice Palatability on Commercial Brands of Rice

브랜드쌀의 DNA 판별에 의한 혼용율과 식미와의 연관성 분석

  • Kim, Chae-Eun (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Nam, Yean-Ju (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
  • 김채은 (경북대학교 식품영양학과) ;
  • 남연주 (경북대학교 식품영양학과) ;
  • 강미영 (경북대학교 식품영양학과)
  • Published : 2009.04.30
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Abstract

The influence of mixing ratio of 25 commercial rice varieties was evaluated by DNA analysis and Toyo value palatability. No relationship was evident between rice palatability and various grain quality properties, or between palatability and mixing ratio. A positive relationship was evident between palatability and texture and between palatability and chalky rice ratio. A negative relationship was evident between mixing ratio and amylose content.

Keywords

References

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