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KMID : 1024420120160040381
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Food Engineering Progress
2012 Volume.16 No. 4 p.381 ~ p.385
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Comparison of Characteristics of Nuroong-gi made from Japonica Rice Cultivars
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Yoo Jae-Soo
Baek Man-Kee
Baek So-Hyeon
Park Hyun-Su
Cho Young-Chan
Kim Bo-Kyeong
Ha Ki-yong
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Abstract
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This study was carried out to compare the varietal difference in physicochemical properties, texture and sensory characteristics of nuroong-gi prepared japonica rice cultivars. Moisture content of the cultivars was 12.6-14.4%, crude protein content was 5.7-7.9% and crude lipid content was 0.6-3.4%, ash content was 0.3-0.5%. Amylose content is varied from 14.3% to 17.3% and Daeribbyeo 1 scored the highest, Chinnong the lowest. The water binding capacity of Boranchan scored the highest, Shindongjin showed hard characteristics because it scored the highest in hardness whereas Boramchan showed soft characteristics because it scored the lowest in hardness. Lightness of Hunter color values indicates that Chinnong was evaluated as the brightest, reducing sugar content is arranged from 1.8 to 2.11 mg/mL which doesn't show correlation with color. In regard to a result of sensory evaluation, Chinnong scored the highest in color assessment, flavor scored higher in turn of Chinnong, Deuraechan, Boramchan, Boramchan scored higher in taste, hardness, chewiness evaluation and overall acceptability.
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KEYWORD
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physicochemical characteristics, nuroong-gi, water binding capacity, hardness, sensory evaluation
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