Palatability and texture analysis of nine Korean rice cultivars were investigated to select the most appropriate rice variety for the cooked-rice processing. The rice cultivars studied consisted of Samkwang, Seonpum, Wolbaek, Andabyeo, Dasan-1, Ilpum, Haiami, Jungsanggold and Chindle. They revealed the moisture, protein, amylose and starch contents of 10~12, 5~6, 12~19, and approximately 90%, respectively. Among the evaluated rice varieties, WB exhibited the lowest amylose content (12.7%) and Jungsanggold the next (17.2%). In the rapid-visco analyzer test, Jungsanggold, Chindle, Wolbaek and Seonpum revealed a low value of final and setback viscosities than other varieties. Using a toyo meter analyzer, Chindle, Haiami, Samkwang were selected as having high toyo palatability values, while Dasan-1, Wolbaek and Andabyeo revealed low values. Toughness and adhesiveness of all nine cooked rice varieties were highest in Jungsanggold, Chindle and Ilpum. Also, palatability of cooked rice was highest in the following order: Chindle (80.03) > Samkwang (76.21) > Jungsanggold (74.08). The results of this study suggest that Chindle may be effectively used to produce processed cooked rice.

• 심은영(농촌진흥청 국립식량과학원 중부작물부) | Eun-Yeong Sim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
• 박혜영(농촌진흥청 국립식량과학원 중부작물부) | Hye Young Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
• 김미정(농촌진흥청 연구운영과) | Mi-Jung Kim (Research Policy Bureau, Rural Development Administration, Jeonju 54875, Korea)
• 이춘기(농촌진흥청 국립식량과학원 중부작물부) | Choon-Ki Lee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
• 전용희(농촌진흥청 국립식량과학원 중부작물부) | Yong Hee Jeon (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
• 오세관(농촌진흥청 국립식량과학원 중부작물부) | Sea Kwan Oh (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
• 원용재(농촌진흥청 국립식량과학원 중부작물부) | Yong Jae Won (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
• 이정희(농촌진흥청 국립식량과학원 중부작물부) | Jeong Heui Lee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
• 안억근(농촌진흥청 국립식량과학원 중부작물부) | Eok Keun Ahn (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
• 우관식(농촌진흥청 국립식량과학원 중부작물부) | Koan Sik Woo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea) Corresponding author