논문 상세보기
pp.1260-1267
The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.
재료 및 방법
1. 실험재료
2. 쌀의 외관특성
3. 쌀의 전분특성(총 전분, 저항전분, 아밀로오스 함량
4. 쌀의 시간에 따른 수분흡수율 변화
5. 가공처리 과정에 따른 쌀의 경도 비교
6. 품종 및 가공방법을 달리한 쌀음료베이스 제조 및 품질특성 분석
7. 통계처리
결과 및 고찰
1. 쌀의 외관 특성
2. 쌀의 전분 특성(총 전분, 저항전분, 아밀로오스 함량)
3. 쌀의 시간에 따른 수분흡수율 변화
4. 가공처리 과정에 따른 쌀의 경도 비교
5. 품종 및 가공방법을 달리한 쌀음료베이스 제조 및 품질 특성 분석
요약 및 결론
감사의 글
References
