Texture, Pasting and Thermal Properties of Lodged Rice

도복된 쌀의 텍스처, 호화 및 열적 특성

  • Hwang, Tai-Jeong (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Lee, Won-Jong (Department of Food and Nutrition, Gangneung-Wonju National University) ;
  • Shin, Jin-Chul (National Institute of Crop Science, RDA) ;
  • Kim, Young-Joon (Division of Bioscience and Technology, Yonsei University) ;
  • Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea)
  • 황태정 (가톨릭대학교 식품영양학과) ;
  • 이원종 (강릉원주대학교 식품영양학과) ;
  • 신진철 (농촌진흥청 국립식량과학원) ;
  • 김영준 (연세대학교 생명과학기술학부) ;
  • 김석신 (가톨릭대학교 식품영양학과)
  • Received : 2009.12.22
  • Accepted : 2010.02.12
  • Published : 2010.06.30

Abstract

This study was conducted to determine and compare hardness, thermal properties (by DSC), pasting properties (by RVA) and texture of brown rice and white rice, either lodged or non-lodged, with respect to lodging time. The hardness and the thermal properties of lodged brown rice and white rice decreased with lodging time, while those of nonlodged brown and white rice increased. In addition, the rice kernel hardness and the thermal properties had high correlation coefficients. The pasting properties, with the exception of setback, and the textural properties of lodged brown and white rice decreased with lodging time, while those of non-lodged brown and white rice increased.

Keywords

lodging;rice;DSC;texture;RVA

Acknowledgement

Supported by : 가톨릭대학교

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