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http://dx.doi.org/10.9799/ksfan.2017.30.5.880

Studies on the Palatability and Texture of Korean Rice Cultivars for the Cooked-rice Processing  

Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Park, Hye Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Kim, Mi-Jung (Research Policy Bureau, Rural Development Administration)
Lee, Choon-Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Jeon, Yong Hee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Oh, Sea Kwan (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Won, Yong Jae (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Jeong Heui (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Ahn, Eok Keun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Woo, Koan Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.5, 2017 , pp. 880-888 More about this Journal
Abstract
Palatability and texture analysis of nine Korean rice cultivars were investigated to select the most appropriate rice variety for the cooked-rice processing. The rice cultivars studied consisted of Samkwang, Seonpum, Wolbaek, Andabyeo, Dasan-1, Ilpum, Haiami, Jungsanggold and Chindle. They revealed the moisture, protein, amylose and starch contents of 10~12, 5~6, 12~19, and approximately 90%, respectively. Among the evaluated rice varieties, WB exhibited the lowest amylose content (12.7%) and Jungsanggold the next (17.2%). In the rapid-visco analyzer test, Jungsanggold, Chindle, Wolbaek and Seonpum revealed a low value of final and setback viscosities than other varieties. Using a toyo meter analyzer, Chindle, Haiami, Samkwang were selected as having high toyo palatability values, while Dasan-1, Wolbaek and Andabyeo revealed low values. Toughness and adhesiveness of all nine cooked rice varieties were highest in Jungsanggold, Chindle and Ilpum. Also, palatability of cooked rice was highest in the following order: Chindle (80.03) > Samkwang (76.21) > Jungsanggold (74.08). The results of this study suggest that Chindle may be effectively used to produce processed cooked rice.
Keywords
rice; processed cooked rice; palatability; texture analysis; amylose; protein;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
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