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KMID : 1157520160120010001
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International Journal of Clinical Preventive Dentistry
2016 Volume.12 No. 1 p.1 ~ p.4
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Experimental Study on the Sweetness and the Viscosity of the Various Kinds of Boiled Rice
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Kim Sun-Ae
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Abstract
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The sweetness and the viscosity of boiled rice was checked by use of the sweetness test and viscosity tester (NDJ-8S; Shanghai Nirun Intelligent Technology Co.) according to such kinds of the rice as white rice, unpolished rice 50%, unpolished rice 70%, mixed rice and the instant boiled rice, in order to examine the influence of such rice to oral environment related with the cause of the dental caries. The obtained results were as follows: 1. The sweetness was the least on the unpolished boiled rice 70% as 7.04±0.36 brix and the viscosity was the least on the instant boiled rice as 30.96±2.59 cp. 2. It revealed the least on the viscosity in instant boiled rice, according to time passing and it was significant different with other groups in statistical. It was recommended to use 70% of unpolished boiled rice as a main diet for Koreans because of the low sweetness and the medium stickiness by viscosity, in consideration of the caries.
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KEYWORD
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rice, viscosity
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