This study examined the physicochemical properties of rice varieties with different amylose contents, including Kanto 504, Goami, Chucheong and Baekjinju. The grain dimensions ranged from 4.69-6.56 mm in length and 1.80-1.93 mm in width, with weights of 19.71-21.60 mg. Baekjinju showed the highest L and b values, whereas Kanto 504 showed the highest a value. The moisture, ash, lipid, protein, and crude fiber contents ranged from 14.51-17.88%, 0.41-0.49%, 0.43-1.47%, 5.52-7.98%, and 0.25-0.35%, respectively. The amylose content was highest in Goami 27.34% and Kanto 504 26.33%, and lowest in Baekjinju 9.31%. The water absorption index and water solubility index ranged from 1.19 to 1.25 and from 1.18% to 3.68%, respectively. All samples exhibited a typical A-type crystalline pattern, and the crystallinity decreased with increasing amylose content. Amylogram analysis showed that Kanto 504 had the highest pasting temperature, peak viscosity, viscosity at 50°C, and setback, whereas the breakdown was highest in Baekjinju and lowest in Goami. Differential scanning calorimetry revealed gelatinization temperatures of 53.62-78.78°C, and gelatinization enthalpy (ΔH) was higher in low-amylose varieties.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 쌀가루의 제조
    3. 쌀 입자의 크기, 무게 및 색도 측정
    4. 쌀의 일반성분 및 아밀로오스 함량 측정
    5. X-선 회절도 및 상대적 결정화도 분석
    6. 수분흡수지수 (WAI) 및 수분용해지수 (WSI) 측정
    7. Amylogram에 의한 호화 특성 분석
    8. 시차열량주사계 (Differential scanning calorimeter, DSC)에의한 호화 특성 분석
    9. 통계처리
III. 결과 및 고찰
    1. 쌀 입자의 크기, 무게 및 색도
    2. 일반성분 및 아밀로오스 함량
    3. 수분흡수지수 및 수분용해지수
    4. X-선 회절도 및 상대적 결정화도
    5. Amylogram에 의한 호화 특성
    6. 시차열량주사계에 의한 호화 특성
IV. 요약 및 결론
저자 정보
Conflict of Interest
References

• 마은빛(국립순천대학교 조리과학과) | Eun-Bit Ma (Department of Food and Cooking Science, Sunchon National University) Corresponding author