Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Cooking Characteristics of High-yielding Japonica and Tongil Type Rice

일반계 및 통일계 다수확 쌀 품종의 취반 특성

  • Park, Sun-Jin (Department of Food and Nutrition, Chonnam National University) ;
  • Park, Kyoung-Whan (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
  • 박선진 (전남대학교 생활과학대학 식품영양학과) ;
  • 박경환 (전남대학교 생활과학대학 식품영양학과) ;
  • 신말식 (전남대학교 생활과학대학 식품영양학과)
  • Published : 2011.12.30
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Abstract

This study examined physicochemical properties of rice grains and qualities of cooked white rice of the high yielding, Japonica type, specifically Druryechanbyeo and Boramchanbyeo, and of the Tongil-type, specifically Hanarumbyeo and Andabyeo. The changes of water absorption rate of rice grains, their textural properties and a sensory evaluation of the cooked rice s were analyzed. All varieties were short grain. The length and width of Tongil type rice grains larger than those of Japonica type. The water absorption of white rice grains increased rapidly until 1 hr when soaking and after that increased slightly. The water absorption of Druryechan grain was higher than that of the Boramchan. The sensory evaluation results showed that the Japonica type cooked rices had a higher value for overall quality than the Tongil type cooked rices. With regard to the textural properties of the cooked rices, the hardness of Boramchan and Hanarum varieties showed higher than that of Druyechan and Anda varieties. Adhesiveness, springiness and chewiness were not significantly different between varieties (p<0.05).

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