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Cooking Characteristics of Different Types of Rice Produce

쌀의 품종별 취반 특성

  • Choi, Ok-Ja (Department of Food & Cooking Science, Sunchon National University) ;
  • Jung, Hee-Nam (Department of Food & Cooking Science, Sunchon National University) ;
  • Shim, Ki-Hoon (Department of Food & Cooking Science, Sunchon National University)
  • 최옥자 (순천대학교 생명산업과학대학 조리과학과) ;
  • 정희남 (순천대학교 생명산업과학대학 조리과학과) ;
  • 심기훈 (순천대학교 생명산업과학대학 조리과학과)
  • Received : 2011.09.05
  • Accepted : 2012.01.06
  • Published : 2012.02.28

Abstract

The objective of this study was to investigate the cooking properties of seven different rice cultivars (Dasan, Keunseom, Goami, Baekjinju, Seolgaeng, Hangangchal, and Heukseol). For the Hunter's color values, the L value was highest in the Seolgaeng cultivar, the a value was highest in the Heukseol cultivar, and the b value was highest in the Hangangchal cultivar. For the water absorption rate, that of the Heukseol cultivar was 80 min up to the saturation point, those of the Dasan and Goami cultivars were 50 min, those of the Baekjinju and Keunseom cultivars were 30 min, and that of the Seolgaeng cultivar was 10 min. The water absorption was highest in the Keunseom cultivar (351.38%). The expansibility and soluble-solid contents were 226.97-551.08 and 5.56-21.05%, respectively. The hardness of the cooked rice was highest in the Heukseol cultivar (24.30 kg); conversely, the Hangangchal cultivar had the lowest value (7.49 kg). Goami was a hard cooked rice, except for the Heukseol cultivar. In the sensory evaluation of the cooked rice, the taste, texture, and overall preference were highest in the Baekjinju cultivar, the color was highest in the Seolgaeng cultivar, the flavor was highest in the Heukseol cultivar, and the appearance was highest in the Hangangchal cultivar. The Dasan and Keunseom cultivars yielded the lowest values in the sensory evaluation, except for texture.

Acknowledgement

Supported by : 전남농업기술원

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