한국식품영양학회지 Vol. 33 No. 3 (p.287-298)

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죽 가공성 평가를 위한 원료 쌀의 품질지표

A Study on Quality Index of Raw Rice for Porridge Processability Evaluation
키워드 :
porridge,rice cultivar,processability,quality index

목차

Abstract
서 론
재료 및 방법
   1. 실험재료
   2. 외관 특성 분석
   3. 색도 분석
   4. 쌀 단면 관찰
   5. 수분결합력 및 용해도 분석
   6. 아밀로스 분석
   7. 신속점도분석기를 이용한 점도 분석
   8. 통계처리
결과 및 고찰
   1. 외관 특성
   2. 색도
   3. 쌀 단면 구조
   4. 수분결합력 및 용해도
   5. 아밀로스
   6. 신속점도분석기를 이용한 최고점도와 최종점도
   7. 원료 쌀 품질특성간 주요 상관관계 및 히스토그램
요약 및 결론
References

초록

When producing rice products, it is very important to select suitable raw materials. Therefore, in this study, the quality characteristics of 16 rice cultivars were quantified to determine the criteria for evaluating the machinability of raw rice. The L value, which can affect the color of porridge prepared from rice, was the greatest for Hwaseonchalbyeo (84.17). The water-binding capacity, related to water interaction, was high in Hyangcheola (113.2%), and water solubility was high in Shingil (22.3%). Dodamssal (42.3%, 70.7 RVU) and Hwaseonchalbyeo (4.7%, 27.8 RVU) showed lower final viscosity compared to the cultivars in which the amylose content was medium groups (16.4~21.2%, 173.6~277.2 RVU). Specifically, cultivars with high or low amylose content had a low viscosity. The characteristics of the distribution of raw rice quality data were confirmed through 11 histograms. Furthermore, amylose content vs. water solubility, water solubility vs. peak viscosity, and peak viscosity vs. final viscosity showed high correlations (r=0.542, -0.569, and 0.836 respectively, p<0.01), and clear cultivar discrimination by the standard error of the mean (0.765~10.811). In conclusion, amylose content, water solubility, and peak viscosity were considered the most suitable characteristics for the quality evaluation of raw rice.