Korean Journal of Human Ecology (한국가정과학회지)

The Korean Society of Human Ecology (한국가정과학회)
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Cooking Properties of Rices Produced in Naju

품종별 쌀의 취반 특성(나주에서 재배된 쌀을 중심으로)

  • 문세훈 (전남대학교 식품영양학과 및 호남문화연구소) ;
  • 김정옥 (전남대학교 식품영양학과 및 호남문화연구소) ;
  • 신말식 (전남대학교 식품영양학과 및 호남문화연구소)
  • Published : 2004.04.01
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Abstract

Three rice varieties of Nampyong, Dongjin I, Ilmi produced In Naju were examined for cooking properties. The lipid content of Dongjin I and the protein content of Ilmi were higher than those of others. Total amylose contents of three varieties were in range of 16.1$\sim$-18.6% and that of Ilmi were higher than the others. The initial gelatinization temperature by RVA were ranged from 69.8$^\circ$C to 73. 3$^\circ$C. Peak viscosity and breakdown were the highest in Dongjin I but setback was the lowest. Nampyong had the highest value(p

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