|
KMID : 0665220170300020243
|
|
Korean Journal of Food and Nutrition
2017 Volume.30 No. 2 p.243 ~ p.250
|
|
|
Evaluation of Quality Characteristics of Rice to Select Suitable Varieties for Porridge
|
|
Lee Kyung-Ha
Woo Koan-Sik
Lee Seuk-Ki
Park Hye-Young
Sim Eun-Yeong
Kim Si-Ju
Oh Sea-Kwan
Cho Dong-Hwa
Kim Hyun-Joo
|
|
|
Abstract
|
|
|
|
This study undertook to evaluate the quality characteristics of rice, to select a variety suitable for porridge. Seven varieties of rice were studied: Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi and Haiami were investigated for proximate contents and physicochemical characteristics. The moisture and crude protein contents of the rice cultivars were in the range 11.26-12.66% and 5.34-6.47%, respectively. The amylose content was the highest in the Samkwang (20.83%), and lowest in Haiami (18.32%). The water binding capacity and solubility of Samkwang and Jinsumi cultivars were greater than those of the other samples. Hardness of rice and viscosity of porridge was the least in Samkwang and Sukwang. The pH of porridge in Samkwang and Jinsumi (7.04) was higher than the other varieties (6.80-7.03). The results of this study indicate that Samkwang and Jinsumi are suitable varieties for porridge. We expect this data will be useful in the manufacturing of porridge.
|
|
|
KEYWORD
|
|
|
rice variety, porridge, quality
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|