Physicochemical properties of rice varieties for manufacturing frozen fried rice

냉동볶음밥 제조를 위한 품종별 쌀의 특성

  • Youn, Young (Division of Postharvest Engineering, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Young-Soo (Department of Food Science and Technology, Chonbuk National University)
  • 윤영 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 김영수 (전북대학교 식품공학과)
  • Received : 2015.09.21
  • Accepted : 2015.10.27
  • Published : 2015.12.30


Physicochemical properties of five commercial rice products were investigated in order to select the appropriate rice varieties for the preparation of frozen fried rice. Among the evaluated rice varieties, Onnuri (16.06%) had the highest amylose content, while Beakjinju (11.83%) had the lowest. The water absorption index ranged from 1.45 to 1.65 g/g. Regarding the Hunter's color values, the L and a values of all rice varieties decreased while the b value increased with freezing-storage following the cooking process. The initial pasting temperature showed no significant differences among the five rice varieties. The highest viscosity (peak, trough, and final) and setback were found in the Sindongjin, while the lowest breakdown was found in the Baekjinju variety. Hardness, chewiness, and cohesiveness of all five cooked rice varieties decreased while their adhesiveness increased after freezing-storage. Under electron microscopy scanning, pores were observed inside the tissue of frozen cooked rices manufactured from Baekjinju and Hopum varieties, while substantially smooth tissue structure was observed in Sindognjin, Onnuri, and Ilmi rice varieties.


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