Earticle

초록

영어

Differences in physiochemical characteristics of row waxy rice, steeped in optimum steeping conditions (31.5oC, 9 days) were investigated along with the relationship between these properties and the quality characteristics of Gangjung made from ten different varieties of waxy rice in order to identify the optimal waxy rice variety for making Gangjung. The moisture content of ten waxy rice varieties was increased, but protein and ash contents were decreased during steeping. Mineral analysis, showed that the Fe, Mg, Ca, Na and K contents of all samples were decreased during steeping. Regarding the gelatinization behavior of the ten waxy rice varieties, the peak viscosity and breakdown were increased with the exception of Backjinju and Backjinju-1 during steeping. Shinsunchalbyeo was the most adaptable waxy rice variety for making Gangjung, as its tested scores for expansion ratio and crispness were higher than other waxy rice varieties. The textural properties of Gangjung made from Backjinju and Backjinju-1 had the highest levels of hardness and showed the lowest expansion ratios. Therefore, Backjinju and Backjinju-1 are considered the worst varieties for making Gangjung.

목차

Abstract
 서론
 재료 및 방법
  재료
  찹쌀가루 및 강정바탕 제조
  호화특성
  일반성분 분석
  무기질 함량
  강정바탕의 팽화특성
  강정바탕의 조직감 및 유지흡수율
  강정바탕의 색도
  통계분석
 결과 및 고찰
  일반성분
  무기질
  강정의 팽화율
  강정의 유지흡수율 및 조직감
  강정의 색도
  강정의 품질 특성과 시료간의 주성분 분석
 요약
 문헌

키워드

저자

• 김경미 [ Kyung Mi Kim | 농촌진흥청 국립농업과학원 농식품자원부 ]
• 이지현 [ Ji Hyun Lee | 농촌진흥청 국립농업과학원 농식품자원부 ]
• 김행란 [ Haeng Ran Kim | 농촌진흥청 국립농업과학원 농식품자원부 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664