Relationship Between Hot Water Solubles of Rice and Texture of Cooked Rice

쌀의 열수 가용성 물질과 밥의 텍스처와의 관계

  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Kang, Kil-Jin (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 김관 (전남대학교 식품공학과) ;
  • 강길진 (전남대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1991.08.01

Abstract

The relationships between the textural properties of cooked rice and hot water-solubles of rice or rice flour were studied. The amounts of solubles or soluble amylose among japonica varieties were similar, but those among Tongil type varieties were different. At the same heating conditions, japonica varieties showed higher contents of solubles as well as soluble amylose than Tongil varieties. The solubles and soluble amylose from rice or rice flour showed a negative correlation with hardness but a positive correlation with adhesivess of rice cooked with optimum water.

Keywords

solubles;soluble amylose;texture of cooked rice