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Palatability Evaluation and Physical Characteristics of Cooked Rice  

Kim Young Doo (Yeongnam Agricultural Research Institute)
Ha Un Gu (Yeongnam Agricultural Research Institute)
Song You Chun (Yeongnam Agricultural Research Institute)
Cho Jun Hyeon (Yeongnam Agricultural Research Institute)
Yang Eun In (Honam Agricultural Research Institute)
Lee Jae Kil (Honam Agricultural Research Institute)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.50, no.spc1, 2005 , pp. 24-28 More about this Journal
Abstract
Many parameters such as textural, cooking and pasting properties and chemical components aye the main reasons of tardy progress in evaluation of cooked rice. To increase the evaluation effect of cooked rice, physical properties and palatability of cooked rice were studied with five varieties. The highest palatability was observed in Kosihikari while Hoan showed the lowest value. The cooked rice of Kosihikari showed a high values of waxiness (0.12) and boiling time (21.1 min.) while the porosity and expansibility were as low as 19.0 and $28.6\%$, respectively. The water absorption time of Kosihikari and Sindongin was a little bit slow compare to the other varieties. A negative correlations were observed between palatability and expansibility (-0.390), porosity (-0.874**) and water absorption time (-0.960**) while a positive correlations were observed between palatability and boiling time (0.861**), waxiness (0.920**) and hardness (0.478). The path coefficient of water absorption time, porosity, boiling time and waxiness contributed to the palatability were 35.9, 22.7, 17.0 and $8.2\%$, respectively, Thus, the results obtained in this study suggested that the physical characteristics of vice grains could be effectively utilized in high quality of cooked rice breeding programs.
Keywords
palatability; physical properties; SEM; cooked rice;
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