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KMID : 1134819990280040837
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 4 p.837 ~ p.844
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Texture and Retrogradation Characteristics of Injeulmi Made by Different Varieties of Waxy Rice
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Choi Young-Hee
Kang Mi-Young
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Abstract
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The textural properties and retrogradation of injeulmi(Korean traditional waxy rice cake) made from various waxy cultivars were examined to compare the varietal difference. Injeulmi made from Shinsunchalbyeo and Whasunchalbyeo were exhibited relatively soft texture, while Taichung Sen Glu Ⅰ and Yukdonongrimna were shown high adhesivness. Intermediate or long grain rice such as Yukdonongrimna, Hangangchalbyeo and Taichung Sen Glu Ⅰ had a tendency to be rapidly retrogradatated as compared with short grain rice, Shinsunchalbyeo and Whasunchalbyeo. Amylogram characteristics of these intermediate or long grain rice cultivars were shown high value in consistency and low value in setback. Studies performed by various cookery procedure demonstrated that injeulmi made from cooked waxy rice was softer and delaying retrogradation than made from waxy rice flour.
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KEYWORD
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injeulmi, waxy rice, retrogradation, texture
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