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KMID : 0380619860180050393
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 5 p.393 ~ p.397
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Effect of Defatting on Gelatinization of Starch and Cooking Properties of Akibare(Japonica) and Milyang 30(J/Indica) Milled Rice
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Abstract
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Effects of defatting on the starch gelatinizationof Akibare (Japomica) and Milyang 30(J/Indica) rice and on textural properties of cooked rices were investigated. Defating increased amylographic viscosity greater in Milyang 30 than in Akibare. Hardmess of cooked rice was decreased by defatting both in Akibare and Milyang 30. The reduction of hardness, however, was more pronounced for Milyang 30 than for Akibare, by defatting.
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