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Relationship between Mixing Ratio by DNA Analysis and Rice Palatability on Commercial Brands of Rice  

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)
Publication Information
Korean journal of food and cookery science / v.25, no.2, 2009 , pp. 260-265 More about this Journal
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
mixing ratio; rice varieties; rice palatability; amylose; head rice; chalky rice;
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Times Cited By KSCI : 2  (Citation Analysis)
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