This study undertook to evaluate the quality characteristics of rice, to select a variety suitable for porridge. Seven varieties of rice were studied: Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi and Haiami were investigated for proximate contents and physicochemical characteristics. The moisture and crude protein contents of the rice cultivars were in the range 11.26-12.66% and 5.34-6.47%, respectively. The amylose content was the highest in the Samkwang (20.83%), and lowest in Haiami (18.32%). The water binding capacity and solubility of Samkwang and Jinsumi cultivars were greater than those of the other samples. Hardness of rice and viscosity of porridge was the least in Samkwang and Sukwang. The pH of porridge in Samkwang and Jinsumi (7.04) was higher than the other varieties (6.80-7.03). The results of this study indicate that Samkwang and Jinsumi are suitable varieties for porridge. We expect this data will be useful in the manufacturing of porridge.

• 이경하(국립식량과학원 중부작물부 수확후이용과) | Kyung Ha Lee
• 우관식(국립식량과학원 중부작물부 수확후이용과) | Koan Sik Woo
• 이석기(국립식량과학원 중부작물부 수확후이용과) | Seuk Ki Lee
• 박혜영(국립식량과학원 중부작물부 수확후이용과) | Hye Young Park
• 심은영(국립식량과학원 중부작물부 수확후이용과) | Eun-Yeong Sim
• 김시주(국립식량과학원 중부작물부 수확후이용과) | Siju Kim
• 오세관(국립식량과학원 중부작물부 수확후이용과) | Sea-Kwan Oh
• 조동화(국립식량과학원 중부작물부 수확후이용과) | Donghwa Cho
• 김현주(국립식량과학원 중부작물부 수확후이용과) | Hyun-Joo Kim Corresponding author