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KMID : 0903519830260040266
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1983 Volume.26 No. 4 p.266 ~ p.268
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Degree of Gelatinization During Cooking of Rice by X-ray Diffractometry
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Abstract
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Degree of gelatinization during cooking of Akibare(Janponica) and Milyang 23 (Indica) rice was determined by X-ray diffractometry using a buit-in internal standard approach. The method had a total coefficient of variation of 99.9%. Milyang 23 showed slightly higher degree of gelatinization than Akibare during cooking at 100℃. Both rice was completely gelatinized after 20 minute cooking.
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