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KMID : 0380620160480010020
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 1 p.20 ~ p.26
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Comparison of Physicochemical Properties between Conventional and High-Yielding Rice Varieties
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Huh Chang-Ki
Shim Ki-Hoon
Kim Yong-Doo
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Abstract
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This study invesigated the physicochemical properties of rice flours from conventional and high-yielding rice varieties in order to enhance usability processing of high-yielding rice varieties. Moisture content was not remarkably different among rice flours by cultivar. The highest content of total free sugars was detected in Hopum rice. Apparent amylose content of Anda was higher than that of other rice varieties. The total amount of amino acids was highest in Anda rice among the rice cultivars. Contents of vitamin B1 in Hanarum were highest among the rice cultivars. Initial pasting temperature was lowest in Anda rice (60.10oC). Hanarum rice showed the lowest setback values among the rice flours. Therefore, Anda and Hanarum rice cultivars were suggesting the possibility of a processed rice food source.
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KEYWORD
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rice cultivar, conventional rice, high-yielding rice, physicochemical properties
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