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KMID : 0380620100420030292
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 3 p.292 ~ p.297
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Texture, Pasting and Thermal Properties of Lodged Rice
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Hwang Tai-Jeong
Lee Won-Jong
Shin Jin-Chul
Kim Young-Joon
Kim Suk-Shin
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Abstract
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This study was conducted to determine and compare hardness, thermal properties (by DSC), pasting properties (by RVA) and texture of brown rice and white rice, either lodged or non-lodged, with respect to lodging time. The hardness and the thermal properties of lodged brown rice and white rice decreased with lodging time, while those of nonlodged brown and white rice increased. In addition, the rice kernel hardness and the thermal properties had high correlation coefficients. The pasting properties, with the exception of setback, and the textural properties of lodged brown and white rice decreased with lodging time, while those of non-lodged brown and white rice increased.
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KEYWORD
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lodging, rice, DSC, texture, RVA
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Listed journal information
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