|
KMID : 0380620110430040401
|
|
Korean Journal of Food Science and Technology
2011 Volume.43 No. 4 p.401 ~ p.406
|
|
|
Pasting and Sensory Properties of Commercial Rice Products
|
|
Park Chan-Eun
Kim Yoon-Sook
Park Dong-June
Park Ki-Jai
Kim Bum-Keun
|
|
|
Abstract
|
|
|
|
This study was conducted to investigate the pasting and sensory properties of different commercial rice cultivars. All samples had adequate moisture content, and Gyeonggi Kosihikari had the lowest protein content (6.75%). Apparent quality of head rice ranged from 85.63 to 98.70% and amylose content was 21.51-26.54%. In a rapid visco analyzer examination, pasting temperature of Gyeonggi Kosihikari was the lowest (84.87). Breakdown of Gangwon Oade (43.64 RVU) was lower that of others, indicating the highest pasting stability. The setback of Jeonam Hitomebore was the lowest (81.56 RVU), suggesting slow deterioration. A texture analysis test showed that Gyeonggi Koshihikari had the lowest hardness and Chungnam Samgwang had the highest adhesiveness. Gyeonggi Koshihikari had the highest sensory scores for appearance, flavor, taste, texture and overall acceptability. These results indicate that Gyeonggi Koshihikari is the most adequate rice product among cultivars
|
|
|
KEYWORD
|
|
|
pasting, commercial rice, cultivars, texture, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|