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KMID : 0665220180310020278
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 2 p.278 ~ p.283
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Nutritional Components and Cooking Characteristics of High Quality Rice
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Woo Koan-Sik
Lee Seuk-Ki
Lee Byong-Won
Kim Jeong-Ju
Lee Ji-Hae
Lee Yu-Young
Lee Byoung-Kyu
Kim Hyun-Joo
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Abstract
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The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ≥37 content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (≥46%). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.
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KEYWORD
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rice, cultivars, quality
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