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KMID : 0380620100420020175
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 2 p.175 ~ p.182
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Quality Characteristics of Gangjung Made of Different Varieties of Waxy Rice
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Kim Kyung-Mi
Lee Ji-Hyun
Kim Haeng-Ran
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Abstract
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Differences in physiochemical characteristics of row waxy rice, steeped in optimum steeping conditions (31.5oC, 9 days) were investigated along with the relationship between these properties and the quality characteristics of Gangjung made from ten different varieties of waxy rice in order to identify the optimal waxy rice variety for making Gangjung. The moisture content of ten waxy rice varieties was increased, but protein and ash contents were decreased during steeping. Mineral analysis, showed that the Fe, Mg, Ca, Na and K contents of all samples were decreased during steeping. Regarding the gelatinization behavior of the ten waxy rice varieties, the peak viscosity and breakdown were increased with the exception of Backjinju and Backjinju-1 during steeping. Shinsunchalbyeo was the most adaptable waxy rice variety for making Gangjung, as its tested scores for expansion ratio and crispness were higher than other waxy rice varieties. The textural properties of Gangjung made from Backjinju and Backjinju-1 had the highest levels of hardness and showed the lowest expansion ratios. Therefore, Backjinju and Backjinju-1 are considered the worst varieties for making Gangjung.
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KEYWORD
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waxy rice varieties, characteristics, Gangjung
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