Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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
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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.

도복 현미와 백미 곡립의 경도는 도복 시간에 따라 감소하였고, 무도복 현미와 백미의 경도는 오히려 증가하였다. 도복 현미와 백미의 DSC 열적 성질($T_o$, $T_p$, $T_c$, ${\Delta}H$)은 도복 시간에 따라 감소하였고, 무도복 현미와 백미의 경우는 증가하였다. 현미 백미 곡립의 경도와 DSC 열적 성질, 특히 ${\Delta}H$와 $T_p$는 밀접한 상관관계를 보였다. 도복 현미와 백미의 RVA 호화 특성(최대점도, 최저점도, 최종점도, breakdown, consistency)은 도복 시간에 따라 감소하였고, 무도복 현미와 백미의 경도는 오히려 증가하였다. 다만 setback의 경우는 일정한 경향을 보이지 않았다. 도복 현미밥과 백미밥의 경도, 응집성, 검성, 씹음성, 부착성, 탄성은 도복 시간에 따라 감소하였고, 무도복 현미밥과 백미밥의 경우는 증가하였다. 다만 응집성과 부착성은 백미가 현미보다 높았다.

Keywords

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