논문 상세보기
pp.645-651
경북지역에서 브랜드 쌀로써 시판되는 쌀 21종류의 품질 특성과 미질과의 관계를 분석한 결과 단백질 함량이 낮을수록 식미치는 높았고, 수분함량이 낮은 품종의 쌀로 취반 하는 경우 밥의 덩어리진 정도에 대한 기호도가 높았다. 그리고 취반 밥의 색상에 대한 기호도는 완전립의 비율이 높을수록 좋았다. 단백질의 함량이 높은 쌀로 취반하는 경우 구수한 냄새에 대한 기호도가 높았으며, 수분함량이 높은 쌀로 취반하는 경우 씹힘성에 대한 기호도는 좋았다. 그리고 아밀로오스 함량이 낮은 품종의 쌀로 취반하는 경우 씹힘성에 대한 기호도는 좋았다.
This study was performed to examine the relationship between quality characteristics and palatability on 21 varieties of commercial brand rice in North Kyeong-sang Province, Korea. The average percentages of translucent kernels, an important factor in rice quality, were the higher in the Ilpumbyeo cultivar than other six rice cultivars including Mihyangbyeo, Ilbanbyeo, Chuchungbyeo, Saechuchungbyeo, Hidomebore, and Nampyeongbyeo. The mean contents of amylose among commercial brand rice were not significantly different. The protein content was inversely associated with palatability (Toyo value). The sensory evaluation showed that clumpiness was positively correlated with the moisture content. The preference in color of cooked rice was increased as the percentage of translucent kernels increased. The roasted nutty flavor was highly correlated with the cooked rice with high protein content, while the chewiness was associated with high moisture and low amylose content.
