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한국 쌀과 일본 쌀의 물리화학적 특성 연구 (II) 아밀로즈 함량과 조리특성의 차이에 의한 품질비교
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

김혁일   (계명대학교 식품가공학과UU0000145  );
  • 초록

    From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.


  • 주제어

    Rice .   amylose .   pasting .   tensipresser .   texturometer.  

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  • 이 논문을 인용한 문헌 (1)

    1. Doo, Hwa-Jin ; Shim, Jae-Yong 2010. "Quality Characteristics of Black Rice Sulgiddeok with Black Garlic Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(6): 677~684     

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