• Title/Summary/Keyword: Milled Rice

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Cooking Quality and Texture of Japonica-Indica Breeding Type and Japonica Type, Korean Rice (한국산(韓國産) 미곡(米穀), 통일계(統一系)와 일반계(一般系)의 취반특성(炊飯特性) 및 Texture 에 관(關)한 연구(硏究))

  • Lee, B.Y.;Yoon, I.H.;Tetsuya, Iwasaki;Ikuji, Kamoi;Tetsujiro, Obara
    • Korean Journal of Food Science and Technology
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    • v.21 no.5
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    • pp.613-618
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    • 1989

  • Tirteen rice varieties of Japonica-Indica briefing type (J-I breeding type) and ten of Japonica type produced in Korea in 1985 were studied on cooking quality of milled rice and texture of cooked rice. The results are as follows: in the Looking quality, water uptake ratio of cooked rice and total solid in residual liquid showed significant $(p<2.172^*\;and\;2.419^*,\;respectively)$ between J-I breeding type and Japonica type The water uptake ratio of cooked rice was higher J-I breeding type than Japonica type but the total solid and intensity of iodine blue value in residual liquid were lower J-I breeding type than Japonica type. Minimum cooking time of milled rice showed significant $(p<2.375^*)$ between J-I breeding type and Japonica type for texture of cooked rice. The cooking time of J-I breeding type shorter than Japonica type. Hardness and cohesiveness in texture of cooked rice appeared to be significant cant $(p<4.370^{***}\;and\;2.371^*,\;respectively)$ between J-I breeding type and Japonica type, and then hardness was higher Japonica type than J-I breeding type, but cohesiveness was lower Japonica type than J-I breeding type. The correlation coefficients between amylose content and adhesiveness of varieties in the same type was $-0.922^{**}$ in J-I breeding type and $-0.915^**}$ in Japonica type. The correlation coefficients between protein content and hardness of the varieties in the same type was $0.954^{**}$ in Japonica type and so denoted as positive correlation. And the scatter diagram between protein and hardness could be divided into J-I breeding type and Japonica type.

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