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KMID : 0380619750070040212
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Korean Journal of Food Science and Technology
1975 Volume.7 No. 4 p.212 ~ p.220
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CooKing and Eating Qualities of Tongil(Indica Type) and Jinheung(Japonica Type) Rice Varieties
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이서래/Lee, Su Rae
이관영/정동효/황보정숙/Lee, Kwan Young/Chung, Dong Hyo/Hwangbo, Jeong Sook
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Abstract
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Cooling and eating qualities of two rice varieties in Korea, an Indica type $quot;Tongil$quot; and a Japonica type $quot;Jinheung$quot;, were investigated to compare each other.
Cooked rice of Tongil variety absorbed 4∼6% more water at the same water-to-rice ratio, showed higher mechanical hardness and needed 20% higher water-to-rice ratio to maintain the same hardness as compared with Jinheung variety. Optimum water-to-rice ratios in cooking were shown to be 140% for Tongil and 120% for Jinheung as judged from the reciprocal hardness scale among textural parameters of cooked rice.
When the degrees of gelatinization and retrogradation were determined from enzymic digestion, iodine colorimetric method and textural parameters, Tongil variety showed lower degrees of gelatinization and retrogradation than Jinheung variety did. Tongil variety exhibited a higher gelatinization temperature and lower maximum viscosity and breakdown in the amylograms of the rice powder than Jinheung variety did.
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KEYWORD
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