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KMID : 1011620090250020260
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 2 p.260 ~ p.265
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Relationship between Mixing Ratio by DNA Analysis and Rice Palatability on Commercial Brands of Rice
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김채은:Kim Chae-Eun
:Nam Yean-Ju/강미영:Kang Mi-Young
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Abstract
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The influence of mixing ratio of 25 commercial rice varieties was evaluated by DNA analysis and Toyo value palatability. No relationship was evident between rice palatability and various grain quality properties, or between palatability and mixing ratio. A positive relationship was evident between palatability and texture and between palatability and chalky rice ratio. A negative relationship was evident between mixing ratio and amylose content.
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KEYWORD
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mixing ratio, rice varieties, rice palatability, amylose, head rice, chalky rice
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