Earticle

초록

영어

This study was conducted to investigate the pasting and sensory properties of different commercial rice cultivars. All samples had adequate moisture content, and Gyeonggi Kosihikari had the lowest protein content (6.75%).
Apparent quality of head rice ranged from 85.63 to 98.70% and amylose content was 21.51-26.54%. In a rapid visco analyzer examination, pasting temperature of Gyeonggi Kosihikari was the lowest (84.87). Breakdown of Gangwon Oade (43.64 RVU) was lower that of others, indicating the highest pasting stability. The setback of Jeonam Hitomebore was the lowest (81.56 RVU), suggesting slow deterioration. A texture analysis test showed that Gyeonggi Koshihikari had the lowest hardness and Chungnam Samgwang had the highest adhesiveness. Gyeonggi Koshihikari had the highest sensory scores for appearance, flavor, taste, texture and overall acceptability. These results indicate that Gyeonggi Koshihikari is the most adequate rice product among cultivars.

목차

Abstract
 서론
 재료 및 방법
  재료
  일반 성분
  아밀로오스 함량
  유리당 분석
  백도, 색도 및 외형적 특성
  RVA에 의한 호화특성
  조직감 측정
  관능검사
  통계분석
 결과 및 고찰
  일반 성분
  백도 및 색도 측정
  외형적 특성
  RVA에 의한 호화특성
  조직감 측정
  관능검사
 요약
 문헌

키워드

저자

• 박찬은 [ Chan-Eun Park | 한국식품연구원 ]
• 김윤숙 [ Yun-Sook Kim | 한국식품연구원 ]
• 박동준 [ Dong-June Park | 한국식품연구원 ]
• 박기재 [ Ki-Jai Park | 한국식품연구원 ]
• 김범근 [ Bum-Keun Kim | 한국식품연구원 ] 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