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http://dx.doi.org/10.7740/kjcs.2012.57.4.359

Optimum Milling Degree for Improving Sensory Quality of Cooked Rice  

Lee, Jeom-Sig (Rice Research Division, NICS, RDA)
Park, No-Bong (Rice Research Division, NICS, RDA)
Lee, Jong-Hee (Dept. of Functional Crop, NICS, RDA)
Cho, Jun-Hyeon (Dept. of Functional Crop, NICS, RDA)
Won, Yong-Jae (Rice Research Division, NICS, RDA)
Park, Hyang-Mee (Rice Research Division, NICS, RDA)
Chun, A-Reum (Rice Research Division, NICS, RDA)
Jang, Jae-Ki (Rice Research Division, NICS, RDA)
Gwak, Do-Yeon (Dept. of Functional Crop, NICS, RDA)
Song, Yu-Cheon (Dept. of Functional Crop, NICS, RDA)
Hwa, Woon-Gu (Dept. of Functional Crop, NICS, RDA)
Yi, Gi-Hwan (Divsion. of Plant Bioscience, College of Agriculture and Life Science, Kyungpook National University)
Yeo, Un-Sang (Rice Research Division, NICS, RDA)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.57, no.4, 2012 , pp. 359-364 More about this Journal
Abstract
We conducted this study to identify the optimal milling degree for improving sensory quality of cooked rice and minimizing yield loss. The samples were analyzed for their physicochemical properties and sensory qualities using five different degree of milling(5.5~13.5%, based on brown rice). With increasing of milling degree, amylose content, breakdown, adhesiveness of cooked rice increased, whereas protein content, Mg/K equivalence ratio, fat content, setback and hardness of cooked rice decreased. In sensory quality test, the preference was significantly higher in the 9.5% and 11.5% milling degree. However, considering the yield of milled rice, the optimal milling degree for improving sensory quality of cooked rice was 9.5%.
Keywords
rice; milling degree; sensory quality; palatability;
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Times Cited By KSCI : 5  (Citation Analysis)
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