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KMID : 1011620190350020169
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 2 p.169 ~ p.177
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Comparison of Texture Properties between Organic and Conventional Rice Varieties after Cooking
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Jung Hee-Nam
Choi Ok-Ja
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Abstract
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Purpose: This study compared the texture properties of organic and conventional rice varieties after cooking.
Methods: Five rice varieties, Haiami, Hyunpum, Haepum, Jinsumi and Sindongjin, were produced by organic and conventional farming. The proximate composition, water absorption, expansibility, soluble solids of rice, color value, hardness, adhesiveness, springiness, cohesiveness, and chewiness of cooked rice were analyzed.
Results: Significant differences in the crude ash, crude fat and crude protein were observed between the organic and conventional rices. Significant differences in the water absorption, expansibility and soluble solids were observed among the rice varieties. On the other hand, there was no difference between the organic and conventional farming. The hardness after cooking, as well as after storing at 70℃ and 25℃ for 24 hours, was highest in Jinsumi. Adhesiveness was significantly lower in Haepum than other rice varieties. The springiness, cohesiveness and chewiness after storage tended to increase, and was high in Jinsumi.
Conclusion: A slight difference in the texture properties of cooked rice was observed between organic and conventional farming according to the rice varieties.
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KEYWORD
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organic rice, conventional rice, cooking properties, texture properties
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