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KMID : 1011620100260020220
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 2 p.220 ~ p.228
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Physicochemical and Sensory Properties of Rice Stored in an Unused Tunnel
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문갑순:Moon Gap-Soon
김미정:Kim Mi-Jeong/진명희:Jin Myung-Hee/김수연:Kim Su-Yeon/박소영:Park So-Young/류복미:Ryu Bog-Mi
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Abstract
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This study was designed to examine the effectiveness of an unused tunnel as a rice storage place. The physicochemical changes of rice grains were investigated during 8-months of storage in the tunnel located at Kyungnam province, Korea. Two kinds of tunnel stored rices, NP(rice grown with no pesticides) and LP(rice grown with less pesticides) were compared with 5℃ stored rice as a control. The peroxidase activities, as an index of freshness of rice grains, gradually decreased and NP appeared to be fresher than LP. Whiteness, grain wholeness, and chalkyness were less desirable for the tunnel stored rice than the control, with no significant difference of physicochemical properties, including the broken, damaged, colored rice, and contents of moisture, protein, and amylose. Palatability dropped below 70 in all three groups at later phase. The sensory evaluation showed that overall preference was slightly higher for the control but not significantly different from the other two groups. From all the evidences shown, unused tunnels may be an effective place for a long-term rice storage, since the average temperature inside the tunnel was maintained very constantly around 14.3℃ and relative humidity was optimal for rice storage, especially during spring and summer seasons.
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KEYWORD
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unused tunnel, storage of rice, physicochemical properties of rice grain, sensory evaluation
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