Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Comparison of Physicochemical Properties and Cooking Quality of Korean Organic Rice Varieties

국내산 유기재배 쌀의 이화학적 특성과 취반특성 비교

  • Wi, Eunui (Department of Food and Nutrition, Human Ecology Research Institute, Chonnam National University) ;
  • Park, Jjhye (Department of Food and Nutrition, Human Ecology Research Institute, Chonnam National University) ;
  • Shin, Malshick (Department of Food and Nutrition, Human Ecology Research Institute, Chonnam National University)
  • 위은이 (전남대학교 식품영양학과, 생활과학연구소) ;
  • 박지혜 (전남대학교 식품영양학과, 생활과학연구소) ;
  • 신말식 (전남대학교 식품영양학과, 생활과학연구소)
  • Received : 2013.09.17
  • Accepted : 2013.12.12
  • Published : 2013.12.31
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Abstract

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.

Keywords

References

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