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KMID : 0903519910340030262
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1991 Volume.34 No. 3 p.262 ~ p.264
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Changes on rice quality during long - term storaged
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김영배/Kim, Y B
이병영/손종록/윤인화/한판주/Lee, B Y/Son, J R/Yoon, I H/Han, P J
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Abstract
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In order to establish the optimum storage period of rice, storability of rice for 1, 2. 3 and 4 years was investigated. Fat acidity of stored rice for 1, 2, 3 and 4 years was measured to 12.4, 23.6, 30.8 and 41.1 KOH㎎/100g, respectively. Reducing sugar of those was analized to 0.31, 0.41, 0.57 and 0.68%. Germination of the stored rice for 1, 2 and 3 years was 97, 93 and 85%, respectively, but that of stored for four years was very low 32%. The longer storage period the higher, the lower water uptake ratio and expanded volume and much the lower total solid in residual liquid and intensity of starch iodine blue value of residual liquid, and the worse panel scores in color, stickness, taste and smell.
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KEYWORD
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