주요 쌀 품종의 가공밥 이용을 위한 기계적 취반품질 평가

Hye-Young Park; Dong-Sun Shin; Koan-Sik Woo; Eun-Yeong Sim; Hyun-Joo Kim; Seuk-ki Lee; Yong-Jae  Won; Sang-Bok Lee; Sea-Kwan Oh

doi:10.7740/kjcs.2016.61.3.145

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2016 Vol.61, Issue 3 Next Page

Original Research Article

주요 쌀 품종의 가공밥 이용을 위한 기계적 취반품질 평가 Mechanical Quality Evaluation of Rice Cultivars That Could Potentially be Used to Produce Processed Cooked Rice

30 September 2016. pp. 145-152

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Abstract

The objective of this study was to evaluate the mechanical quality of cultivars that could potentially be used to processed cooked rice. Proximate composition, amylose content, cooking quality, and the Toyo value, were higher in Jungsaenggold than in the other cultivars. The results showed that the crude protein contents of the rice cultivars were between 4.60 and 6.59%. The amylose content was the highest in the Haedam cultivar (21.36%), but was the lowest in the Jungsaenggold cultivar (17.11%). Cooking quality was the highest in the Haiami and Jungsaenggold cultivar. Texture analyzer test showed that Ilpum had the lowest hardness and highest stickiness. Significant differences in the palatability characteristics (Toyo results for glossiness quality) of the rice flour were recorded using a Toyo Meter Analyzer. Ilpum, Samkwang, Haiami and Jungsaenggold had low amylose contents and the highest Toyo values. Thus, the results of this study suggested that Jungsaenggold can be effectively used to produce processed cooked rice.

Keywords

mechanical quality

processed cooked rice

rice cultivar

References

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Information

Publisher :The Korean Society of Crop Science
Publisher(Ko) :한국작물학회
Journal Title :The Korean Journal of Crop Science
Journal Title(Ko) :한국작물학회지
Volume : 61
No :3
Pages :145-152
Received Date : 2016-06-01
Revised Date : 2016-07-09
Accepted Date : 2016-07-25
DOI :https://doi.org/10.7740/kjcs.2016.61.3.145

The Korean Journal of Crop Science ISSN:0252-9777(Print) 2287-8432(Online) 한국작물학회지

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