Relationship of Properties of Rice and Texture of Japonica and J/Indica Cooked Rice

일반계 및 다수계 쌀의 성질 및 밥의 텍스쳐 특성

  • Hong, Young-Hee (Department of Food and Nutrition, Sung Shin University) ;
  • Ahn, Hong-Suck (Department of Food and Nutrition, Sung Shin University) ;
  • Lee, Seung-Kyo (Department of Homes Economics, Suweon college) ;
  • Jun, Seung-Kyu (Rural Nutrition Institute, Rural Development Administration)
  • 홍영희 (성신여자대학교 식품영양학과) ;
  • 안홍석 (성신여자대학교 식품영양학과) ;
  • 이승교 (수원대학 가정학과) ;
  • 전승규 (농촌진흥청 영양개선연수원)
  • Published : 1988.02.01

Abstract

The correlations of rice properties and the texture characteristics of hot($70^{\circ}C$) and cold($20^{\circ}C$) cooked rice were investigated with Japonica and J/Indica rice each of 6 varieties. No significant differences in textural properties between Japonica and J/Indica cooked rices were observed. The hardness of cold cooked rice was positively correlated with setback(r=0.613) of rice flour but not correlated with amylose content and the other chemical properties of starch or rice flour.

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