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http://dx.doi.org/10.7740/kjcs.2017.62.2.079

Characterization of Seasonal and Annual Variations in Quality of Rice Brands Distributed in Jeonnam Province  

An, Kyu Nam (Jeollanamdo Agricultural Research & Extension Services)
Lee, In (Jeollanamdo Agricultural Research & Extension Services)
Shin, Seo Ho (Jeollanamdo Agricultural Research & Extension Services)
Min, Hyun Kyoung (Jeollanamdo Agricultural Research & Extension Services)
Kwon, Oh Do (Jeollanamdo Agricultural Research & Extension Services)
Park, Heung Gyu (Jeollanamdo Agricultural Research & Extension Services)
Shin, Hae Ryong (Jeollanamdo Agricultural Research & Extension Services)
Kim, Han Yong (Chonnam National University)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.62, no.2, 2017 , pp. 79-86 More about this Journal
Abstract
This study was conducted to analyze seasonal and annual variations in rice quality and factors affecting the quality, for quality evaluation of the brand rice varieties produced in Jeonnam region. Coefficient of variation (CV) values for the seasonal variation in the rice quality were 3.1% in Toyo value, 2.1% in whiteness, 1.6% in protein content, 1.0% in moisture content, and 0.4% in head rice ratio. Quality characteristics of the brand rice varieties generally showed a decreasing tendency after April, as the months progressed. CV values for the annual variation in the rice quality were relatively high at 5.6% in protein content and 5.2% in Toyo value whereas those for whiteness and head rice ratio were relatively low, at 2.7% and 1.8%, respectively. Palatability and protein content showed high correlations with minimum air temperature, sunshine hours, rainfall, and daily temperature range. Head rice ratio had a negative correlation with daily temperature range whereas chalky rice ratio had a positive correlation with rainfall. Based on these results, we formulated a multiple regression equation to estimate palatability of cooked rice using protein content, whiteness, head rice ratio, and moisture content as follows: y = - 6.71a + 2.27b + 1.29c + 0.51d - 15.34 ($R^2$=0.51*) (y: palatability of cooked rice, a: protein content, b: moisture content, c: whiteness, d: head rice ratio).
Keywords
commercial rice; palatability of rice; rice quality; RPC (Rice Process Complex);
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Times Cited By KSCI : 11  (Citation Analysis)
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