Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Comparison of Characteristics of Nuroong-gi made from Japonica Rice Cultivars

벼 품종 간 누룽지의 특성 비교 연구

  • Yoo, Jae-Soo (Department of Rice and Winter Cereal Crop, NICS, RDA) ;
  • Baek, Man-Kee (Department of Rice and Winter Cereal Crop, NICS, RDA) ;
  • Baek, So-Hyeon (Department of Rice and Winter Cereal Crop, NICS, RDA) ;
  • Park, Hyun-Su (Department of Rice and Winter Cereal Crop, NICS, RDA) ;
  • Cho, Young-Chan (Department of Rice and Winter Cereal Crop, NICS, RDA) ;
  • Kim, Bo-Kyeong (Department of Rice and Winter Cereal Crop, NICS, RDA) ;
  • Ha, Ki-Young (Department of Rice and Winter Cereal Crop, NICS, RDA)
  • 유재수 (국립식량과학원 벼맥류부) ;
  • 백만기 (국립식량과학원 벼맥류부) ;
  • 백소현 (국립식량과학원 벼맥류부) ;
  • 박현수 (국립식량과학원 벼맥류부) ;
  • 조영찬 (국립식량과학원 벼맥류부) ;
  • 김보경 (국립식량과학원 벼맥류부) ;
  • 하기용 (국립식량과학원 벼맥류부)
  • Published : 2012.11.30
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Abstract

This study was carried out to compare the varietal difference in physicochemical properties, texture and sensory characteristics of nuroong-gi prepared japonica rice cultivars. Moisture content of the cultivars was 12.6-14.4%, crude protein content was 5.7-7.9% and crude lipid content was 0.6-3.4%, ash content was 0.3-0.5%. Amylose content is varied from 14.3% to 17.3% and Daeribbyeo 1 scored the highest, Chinnong the lowest. The water binding capacity of Boranchan scored the highest, Shindongjin showed hard characteristics because it scored the highest in hardness whereas Boramchan showed soft characteristics because it scored the lowest in hardness. Lightness of Hunter color values indicates that Chinnong was evaluated as the brightest, reducing sugar content is arranged from 1.8 to 2.11 mg/mL which doesn't show correlation with color. In regard to a result of sensory evaluation, Chinnong scored the highest in color assessment, flavor scored higher in turn of Chinnong, Deuraechan, Boramchan, Boramchan scored higher in taste, hardness, chewiness evaluation and overall acceptability.

자포니카 품종을 이용하여 제조된 누룽지의 품종 간 차이를 비교하기 위하여 이화학적인 특성, 조직감 및 관능 특성에 대해 조사하였다. 품종들의 수분함량은 12.6-14.4%, 단백질 함량은 5.7-7.9%, 지질 함량은 0.6-3.4%, 회분 함량은 0.3-0.5% 범위이었다. 아밀로스 함량은 14.3-17.3% 범위로 대립벼가 가장 높고 친농이 가장 낮게 평가되었다. 물결합력은 품종 중 보람찬이 가장 높았으며, 경도는 신동진이 가장 높아 단단하였고 보람찬이 낮아 부드러운 특성을 나타냈다. 색도는 친농이 가장 밝게 평가되었고, 환원당 함량은 1.8-2.11 mg/mL 범위로 색도와의 상관관계는 알 수 없었다. 관능검사 결과 색깔에 대한 평가는 친농이 가장 높았고, 냄새는 친농>드래찬>보람찬 순으로 우수하였으며, 맛, 경도, 씹힘성과 전반적인 기호도는 보람찬이 우수하였다.

Keywords

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