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Texture, Pasting and Thermal Properties of Lodged Rice  

Hwang, Tai-Jeong (Department of Food Science and Nutrition, The Catholic University of Korea)
Lee, Won-Jong (Department of Food and Nutrition, Gangneung-Wonju National University)
Shin, Jin-Chul (National Institute of Crop Science, RDA)
Kim, Young-Joon (Division of Bioscience and Technology, Yonsei University)
Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.3, 2010 , pp. 292-297 More about this Journal
Abstract
This study was conducted to determine and compare hardness, thermal properties (by DSC), pasting properties (by RVA) and texture of brown rice and white rice, either lodged or non-lodged, with respect to lodging time. The hardness and the thermal properties of lodged brown rice and white rice decreased with lodging time, while those of nonlodged brown and white rice increased. In addition, the rice kernel hardness and the thermal properties had high correlation coefficients. The pasting properties, with the exception of setback, and the textural properties of lodged brown and white rice decreased with lodging time, while those of non-lodged brown and white rice increased.
Keywords
lodging; rice; DSC; texture; RVA;
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Times Cited By KSCI : 8  (Citation Analysis)
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