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한국 쌀과 일본 쌀의 물리화학적 특성 연구 (I) NIR을 사용한 한국 쌀과 일본 쌀의 품질 비교
Comparison of Korean and Japanese Rice Cultivars in Terms of Physicochemical Properties (I) The Comparison of Korean and Japanese Rice by NIR and Chemical Analysis

김혁일   (계명대학교 식품가공학과UU0000145  );
  • 초록

    A total of 40 Korean and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, and instrumental measurements. Based on their quality evaluations, it was concluded that Korean and Japanese rice varieties were not significantly different in the basic components of NIR (Near Infra Red) data and the chemical analysis from the uncooked brown and milled rices. Korean rice had a little bit higher protein and amylose contents but much lower fat acidity than those of Japanese rice from the chemical analysis. From all the data of three different kinds of NIR methods, Korean and Japanese milled rice were very similar except the taste score. Japanese rice showed a slightly higher taste score, a little bit higher lightness and whiteness, but lower yellowness and redness than Korean one. From all those data of NIR and the chemical analysis, Korean and Japanese rices had very similar components except the fat content.


  • 주제어

    Brown rice .   white rice .   NIR .   color .   amylose.  

  • 참고문헌 (19)

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  • 이 논문을 인용한 문헌 (3)

    1. 2004. "Comparison of Korean and Japanese Rice Cultivars in Terms of Physicochemical Properties (II) The Comparison of Korean and Japanese Rice by Amylose Content and Cooking Characteristics" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 14(2): 145~155     
    2. Sung, Jee-Hye ; Kim, Hoon ; Choi, Hee-Don ; Kim, Yoon-Sook 2011. "Fat Acidity and Flavor Pattern Analysis of Brown Rice and Milled Rice according to Storage Period" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(4): 613~617     
    3. 2016. "" Korean journal of agricultural science, 43(5): 715~722     

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  • 김혁일 (27)

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    2. 1993 "고 pH 돈육 내의 항산화 기작" 한국식품과학회지 = Korean journal of food science and technology 25 (5): 517~520    
    3. 1994 "Rhodopseudomonas palustris KK14를 이용한 돈분폐수처리의 최적조건 검토" 한국농화학회지 = Journal of the Korean society of Agricultural Chemistry and Biotechnology 37 (4): 295~302    
    4. 1994 "Rhodopseudomonas palustris KK14를 이용한 소규모 돈분폐수처리공정의 최적화" 한국농화학회지 = Journal of the Korean society of Agricultural Chemistry and Biotechnology 37 (4): 303~309    
    5. 1994 "켄사스 경질 붉은밀의 소규모 시험 제분 및 페리나 제분 특성과 이들로부터 제조된 스파게티의 조리특성" 한국영양식량학회지 23 (4): 686~697    
    6. 1994 "Sarcoma-180 유발 생쥐에 대한 Cyclophosphamide, Picibanil 및 Tubercin-3의 투여효과" 한국영양식량학회지 23 (6): 922~926    
    7. 1996 "취반 재고미를 청가하여 제조한 저지방 분쇄우육의 관능검사 및 물성학적 특성" 한국식품과학회지 = Korean journal of food science and technology 28 (4): 668~672    
    8. 1996 "취반 재고미를 첨가하여 제조한 저지방 분쇄우육의 Cholesterol 함량 및 열량과 생산원가" 한국식품과학회지 = Korean journal of food science and technology 28 (4): 673~677    
    9. 1997 "전자레인지를 이용한 개량 증편의 제조" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition 26 (5): 878~885    
    10. 1998 "취반 재고미를 첨가하여 제조한 저지방 분쇄우육의 냉중중 안정성" Korean journal for food science of animal resources = 한국축산식품학회지 18 (4): 301~306    

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