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This study was conducted to analyze the starch and pasting properties of fourteen glutinous rice varieties with different maturity, and we compared the textural characteristic difference in relation to stickiness of glutinous rice cake. The whiteness values of grain appearance showed significantly differences in the order of early ˂ medium < mid-late maturing glutinous rice varieties. Early maturing glutinous rice varieties exhibited a little high tendency for crude protein content than that of other varieties. Mid-late glutinous rice varieties showed higher of short chain ratio of 6 to 12 in DP of amylopectin whereas, medium length chains of 13 to 24 were significantly low. According to Rapid Visco-Analyzer measurement glutinous rice flours and starches, peak time showed high negative correlation with short chains of 6 to 12 in DP. The hardness of mid-late maturing glutinous rice cake was distinctly lower than that of the other glutinous rice varieties. Furthermore, mid-late maturing glutinous rice varieties, Baegseolchal, Dongjinchal and Baekogchal tend to show lower and slower in hardness changes of rice cake during storage. The hardness changes of glutinous rice cake had positive correlation with the amylose content and peak time and negative correlation with short chains of 6 to 12 in DP of amylopectin, respectively.
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참고문헌 (22)
참고문헌 신청
AACC / 2000 / Approved Method of the AACC / American Association of Cereal Chemists
AOAC / 2000 / Official Methods of Analysis / Association of Official Analytical Chemists
Choi HC / 2002 / Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products / Korean J. Crop Sci 47 : 15 ~ 32
Chung HJ / 2006 / Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch / J. Cereal Sci 43 : 353 ~ 359
Fitzgerald MA / 2003 / Viscosity of rice flour: A rheological and biological study / J. Agric. Food Chem 51 : 2295 ~ 2299
AOAC / 2000 / Official Methods of Analysis / Association of Official Analytical Chemists
Choi HC / 2002 / Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products / Korean J. Crop Sci 47 : 15 ~ 32
Chung HJ / 2006 / Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch / J. Cereal Sci 43 : 353 ~ 359
Fitzgerald MA / 2003 / Viscosity of rice flour: A rheological and biological study / J. Agric. Food Chem 51 : 2295 ~ 2299
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