Degree of Gelatinization During Cooking of Rice by X-ray Diffractometry

X-ray 회절법에 의한 쌀의 취반시 호화도 측정

  • 김성곤 (단국대학교 문리과대학 식품영양학과) ;
  • 박홍연 (단국대학교 문리과대학 식품영양학과) ;
  • 정혜민 (기전여자 전문대학) ;
  • 김관 (전남대학교 식품가공학과)
  • Published : 1983.12.31


Dergree of gelatinization during cooking of Akibare(Janponica) and Milyang 23(Indica) rice was determined by X-ray diffractometry using a buit-in internal standard approach. The metod had a total coefficient of Variation of 99.9%. Milyang 23 showed slightly higher degree of gelatinization than Akibare during cooking at $100^{\circ}C$. Both rice was completely gelatinized after 20 minute cooking.