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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.2
- 수록면
- 81 - 86 (6page)
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초록· 키워드
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The objective of this study was to investigate the cooking properties of seven different rice cultivars (Dasan, Keunseom, Goami, Baekjinju, Seolgaeng, Hangangchal, and Heukseol). For the Hunter`s color values, the L value was highest in the Seolgaeng cultivar, the a value was highest in the Heukseol cultivar, and the b value was highest in the Hangangchal cultivar. For the water absorption rate, that of the Heukseol cultivar was 80 min up to the saturation point, those of the Dasan and Goami cultivars were 50 min, those of the Baekjinju and Keunseom cultivars were 30 min, and that of the Seolgaeng cultivar was 10 min. The water absorption was highest in the Keunseom cultivar (351.38%). The expansibility and soluble-solid contents were 226.97-551.08 and 5.56-21.05%, respectively. The hardness of the cooked rice was highest in the Heukseol cultivar (24.30 kg); conversely, the Hangangchal cultivar had the lowest value (7.49 kg). Goami was a hard cooked rice, except for the Heukseol cultivar. In the sensory evaluation of the cooked rice, the taste, texture, and overall preference were highest in the Baekjinju cultivar, the color was highest in the Seolgaeng cultivar, the flavor was highest in the Heukseol cultivar, and the appearance was highest in the Hangangchal cultivar. The Dasan and Keunseom cultivars yielded the lowest values in the sensory evaluation, except for texture.
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참고문헌 (23)
참고문헌 신청
1. [학술지(정기간행물)] - Kum JS / 1999 / The effect of the varieties and particle size on the properties of rice flour / Korean J Food Sci Technol 31 : 1542 ~ 1548
2. [학술지(정기간행물)] - Jang SM / 2001 / Varietal difference in processing and sensory characteristics of "Misutkaru" in rice / Korean J Breed 33 : 73 ~ 79
3. [학술지(정기간행물)] - Hwang JS / 1987 / Study on rheological and sensory properties of cooked rices. Ⅱ. Effect of storage on textural properties fo cooked rices / J Korean Agric Chem Soc 30 : 118 ~ 125
4. [학술지(정기간행물)] - Park SH / 1987 / Cooking properties of Chunmabyeo (Japonica) and Kayabyeo (J/Indica) rice / J Korean Soc Food Nutr 16 : 69 ~ 74
5. [학술지(정기간행물)] - Kum JS / 1995 / Influence of cultivar on rice starch and cooking properties / Korean J Food Sci Technol 27 : 365 ~ 369
2. [학술지(정기간행물)] - Jang SM / 2001 / Varietal difference in processing and sensory characteristics of "Misutkaru" in rice / Korean J Breed 33 : 73 ~ 79
3. [학술지(정기간행물)] - Hwang JS / 1987 / Study on rheological and sensory properties of cooked rices. Ⅱ. Effect of storage on textural properties fo cooked rices / J Korean Agric Chem Soc 30 : 118 ~ 125
4. [학술지(정기간행물)] - Park SH / 1987 / Cooking properties of Chunmabyeo (Japonica) and Kayabyeo (J/Indica) rice / J Korean Soc Food Nutr 16 : 69 ~ 74
5. [학술지(정기간행물)] - Kum JS / 1995 / Influence of cultivar on rice starch and cooking properties / Korean J Food Sci Technol 27 : 365 ~ 369
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UCI(KEPA) : I410-ECN-0101-2018-059-003065494