The objective of this study was to evaluate the mechanical quality of cultivars that could potentially be used to processed cooked rice. Proximate composition, amylose content, cooking quality, and the Toyo value, were higher in Jungsaenggold than in the other cultivars. The results showed that the crude protein contents of the rice cultivars were between 4.60 and 6.59%. The amylose content was the highest in the Haedam cultivar (21.36%), but was the lowest in the Jungsaenggold cultivar (17.11%). Cooking quality was the highest in the Haiami and Jungsaenggold cultivar. Texture analyzer test showed that Ilpum had the lowest hardness and highest stickiness. Significant differences in the palatability characteristics (Toyo results for glossiness quality) of the rice flour were recorded using a Toyo Meter Analyzer. Ilpum, Samkwang, Haiami and Jungsaenggold had low amylose contents and the highest Toyo values. Thus, the results of this study suggested that Jungsaenggold can be effectively used to produce processed cooked rice.

• 박혜영(농촌진흥청 국립식량과학원 중부작물부) | Hye-Young Park
• 신동선(동원대학교 호텔관광대학) | Dong-Sun Shin
• 우관식(농촌진흥청 국립식량과학원 중부작물부) | Koan-Sik Woo
• 심은영(농촌진흥청 국립식량과학원 중부작물부) | Eun-Yeong Sim
• 김현주(농촌진흥청 국립식량과학원 중부작물부) | Hyun-Joo Kim
• 이석기(농촌진흥청 국립식량과학원 중부작물부) | Seuk-ki Lee
• 원용재(농촌진흥청 국립식량과학원 중부작물부) | Yong-Jae Won
• 이상복(농촌진흥청 국립식량과학원 중부작물부) | Sang-Bok Lee
• 오세관(농촌진흥청 국립식량과학원 중부작물부) | Sea-Kwan Oh Corresponding author