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KMID : 0380619760080030179
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 3 p.179 ~ p.184
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Studies on the Improvement of Milling , Quality and Storage of Tongil(Indica Type) Rice
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Abstract
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Properties of starch from three rice varieties in Korea, Indica types Tongil, Yusin and a Japonica type Jinheung were investigated.
1) Gelatinization temperatures of Tongil, Yushin and Jinheung rice were 72℃, 70℃ and 68∼69℃ respectively. Gelatinization temperature of Indica variety was higher than that of Japonica variety.
2) Blue values of Tongil, Yusin and Jinheung rice starch were 0.40, 0.39 and 0.35 respectively, in which differences among rice varieties were small.
3) Color intensity of three varieties of rice starch with iodine gave rise to absorption maxima at 610∼625 ㎚.
4) Amylose contents of Tongil, Yusin and Jinheung rice starch were 23.2, 21.3 and 20.6 respectively, which were lower than those of other cereals. Amylose content of Indica variety was higher than that of Japonica variety.
5) Alkali numbers of Tongil, Yusin and Jinheung rice starchs were 7.0, 7.0 and 6.8, respectively. The differences were negligible among rice varieties. Those values were higher than that of glutinous rice starch.
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