한국식품영양학회지 Vol. 31 No. 2 (p.278-283)

고품질 쌀의 품종별 영양성분 및 취반 특성

Nutritional Components and Cooking Characteristics of High Quality Rice
키워드 :
rice,cultivars,quality

목차

Abstract
서 론
재료 및 방법
  1. 실험재료
  2. 일반성분 분석
  3. 아밀로스 함량 분석
  4. 아밀로펙틴중합도 분석
  5. 유리당 조성 분석
  6. 품종별 토요 윤기치 측정
  7. 품종별 취반식미 특성
  8. 통계분석
결과 및 고찰
  1. 품종별 일반성분 및 아밀로스 함량
  2. 아밀로펙틴 중합도
  3. 유리당 조성
  4. 토요 윤기치 측정
  5. 취반식미 특성
요약 및 결론
References

초록

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ≥37 content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (≥46%). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.