References
- AACC. 2000. Approved methods of the AACC. 10th ed. American association of cereal chemists St Paul MN. USA
- AOAC. 1990. Official methods of analysis of AOAC international. 15th ed. Association of official analytical chemists. Washington DC USA.
- Bao, J. S., M. Sun, L. H. Zhu, and H. Corke. 2004. Analysis of quantitative trait loci for some starch properties to rice (Oryza sativa L.): thermal properties, gel texture and swelling volume. J Cereal Science. 39(3) : 379-385. https://doi.org/10.1016/j.jcs.2004.01.004
- Becker, H. A. 1960. On the absorption of liquid water by the wheat kernel. Cereal Chem. 37(3) : 309-315.
- Choi, I. D. 2010. Fatty acids, amino acids and thermal properties of specialty rice cultivars. Korean J Soc Food Sci Nurt. 39(9) : 1405-1409. https://doi.org/10.3746/jkfn.2010.39.9.1405
- Choi, S. Y. and M. Shin. 2009. Properties of rice flours prepared from domestic high amylose rices. Korea J Food Sci Tec. 41(1) : 16-20.
- Chun, A, J. Song, H. C. Hong, and J. R. Son. 2005. Improvement of cooking properties by milling and blending in rice cultivar Goami2. Korea J Crop Sci. 50(S) : 88-93.
- Gariboldi, F. 1980. Parboiled rice. In Rice: chemistry and technology. Am Assoc Cereal Chem St. Paul MtI. pp. 353.
- Hien, N. L., T. Yoshihashi, W. A. Sarhadi, and Y. Hirata. 2006. Sensory test for aroma and quantitative analysis of 2-acetyl-1-pyrroline in asian aromatic rice varieties. Plant Prod Sci. 9(3) : 294-297. https://doi.org/10.1626/pps.9.294
- Itani, T, M. Tamaki, Y. Hayata, T. Fushimi, Y. Hayata, T. Fushimi, and K. Hashizume. 2004. Variation of 2-acetyl-1-pyrroline concentration in aromatic rice grains collected in the same region in Japan and factors affecting its concentration. Plant Prod Sci. 7(2) : 178-183. https://doi.org/10.1626/pps.7.178
- Jeong, O. H., J. H. Lee, H. C. Hong, S. L. Kim, J. S. Paek, K. S. Lee, S. J. Yang, Y. T. Lee, D. S. Yang, and J. S. Kays. 2002. Volatile flavor components of aromatic versus non-aromatic rice varieties. Korean J Crop Sci pp. 282-285.
- Jung, Y. J., H. S. Seo, J. E. Myung, J. M. Shin, E. J. Lee, and J. K. Hwang. 2007. Physicochemical and sensory characteristics of rice cookies based on 'Goami 2' with sesames (white and black) and perilla seeds. Korean J Food Cook Sci. 23(6) : 785-792.
- Kang, H. J., I. K. Hwang, K. S. Kim, and H. C. Choi. 2003. Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality japonica, and its mutant, Suweon 464. J Agric Food Chem. 51(22) : 6598-6603. https://doi.org/10.1021/jf0344946
- Kang, K. J. and I. H. Lho. 1998. Hydration and hot-water solublilization of milled rice during cooking. Korean J Food Sci Technol. 30(3) : 502-508.
- Kang, K. J., K. Kim, and S. K. Kim. 1995 Structure of hot-water soluble rice starch in relation to the structure of rice starch and texture of cooked rice in Korean. Korean J Food Sci Technol. 27(5) : 757-761.
- Khush, G. S., C. M. Paule, and M. M. De la Crua. 1979. Rice grain quality evaluation and improvement at IRRI. In Proc. of Workshop on Chemical Aspects of Rice Grain Quality. IRRI. pp. 21-31.
- KIim, C, E. S. Lee, S. T. Hong, and G. H. Ryu. 2007. Manufacturing of Goami flakes by using extrusion process. Korean J Soc Food Sci. 39(2) : 146-151.
- Kim, H. R., M. J. Kim, Y. H. Yan, K. J. Lee, and M. R. Kim. 2010. Effect of grain size on the physicochemical & nutritional properties of beef porridge. Korean J Food culture. 25(1) : 70-75.
- Kim, J. S., S. N. Ahn, H. K. Kang, Y. H. Cho, J. G. Gwang, and S. Y. Lee. 2008. Estimation of physico-chemical characteristics of domestic aroma rice and foreign aroma rice. Korean J Crop Sci. 53(2) : 203-216.
- Kim, J. S., O. S. Park, S. N. Ahn, J. R. Lee, and J. G. Gwag. 2008. Quantification of 2-Acetyl-1-pyrroline from the Aroma Rice Germplasm by Gas Chromatography. Korea J Food Sci Technol. 40(5) : 516-521.
- Kim, K. H., S. Z. Park, H. J. Koh, and M.H. Heu. 1992. New mutants for endosperm and embryo characters in rice: two dull endosperm and giant embryo. Proc. of SABRAO Intern. Symp. on the Impacts of Biol Res on Agric Productivity pp. 125-131.
- Kim, K. S, H. J. Kang, I. K. Hwang, H. G. Hwang, T. Y. Kim, and H. C. Choi. 2004. Comparative ultrastructure of Ilpumbyeo, a high-quality of japonica rice, and its mutant Suweon 464: Scanning and transmission electron microscopy studies. J Agric food Chem. 52(12) : 3876-3883. https://doi.org/10.1021/jf049767r
- Kim, K. S., H. J. Kang, I. K. Hwang, H. G. Hwang, T. Y. Kim, and H. C. Choi. 2005. Fibrillar microfilaments associated with a high-amylose rice, Goami 2, a mutant of Ilpumbyeo, a high-quality japonica rice. J Agric Food Chem. 53(7) : 2600-2608. https://doi.org/10.1021/jf047900+
- Kim, S. K., K. Y. Han, H. H. Park, J. C. Chae, and J. H. Ree. 1985. Hydration rate of milled rice in Korean. J Korea Agric Chem Soc. 28(2) : 62-67.
- Kumamaru, T, H. Satoh, T. Iwata, T. Omira, and K. Tanaka. 1988. Mutants for rice storage proteins. Theor Appl Genet. 76(1) : 11-16. https://doi.org/10.1007/BF00288825
- Lee, C. and J. S. Shin. 2002. Effects of different fiber content of rice on blood glucose and triglyceride levels in normal subject. J Korean Soc Food Sci Nutr. 31(6) : 1048-1051. https://doi.org/10.3746/jkfn.2002.31.6.1048
- Lee, J. H., H. S. Seo, S. H. Kim, J. R. Lee, and I. K. Hwang. 2005. Soaking properties and quality characteristics of Korean white gruel with different blending time of high-dietary fiber rice 'Goami 2', Korean J Food Cookery Sci. 21(6) : 927-935.
- Lee, M. K., S. H. Choi, H. S. Lim, and J. S. Ahn. 2010. Quality characteristics of jook prepared with green laver powder. Korean J Food Cookery Sci. 26(5) : 552-558.
- Lee, S. H., H. J. Park, S. Y. Cho, G. J. Han, H. K. Chun, I. G. Hwang, and H. C. Choe. 2004. Supplementary effect of the high dietary fiber rice on lipid metabolism in diabetic KK mice. Korea J Nurt. 37(2) : 81-87.
- Lee, S. H., H. J. Park, S. Y. Cho, I. K. Jung, Y. S. Cho, T. Y. Kim, H. G. Hwang, and Y. S. Lee. 2004. Supplementary effect of the high dietary fiber rice on blood glucose in diabetic KK mice. Korea J Nurt. 37(2) : 75-80.
- Marchall, W. E. and J. I. Wadsworth. 1994. Starch gelatinizition in brown and milled rice: a study using differential scanning calorimetry. Rice Science and Technology. Marcel Dekker New York. pp 205-227.
- Okuno, K, H. Fuwa, and M. Yano. 1983. A new mutant lowering amylose content in endosperm starch of rice. Japan J Breed. 33(4) : 387-394. https://doi.org/10.1270/jsbbs1951.33.387
- Park, B. H. and H. S. Joe. 2009. Quality characteristics of jook prepared with lotus root powder. Korean J home economics. 47(3) : 79-85.
- Park, J. W., S. H. Chae, and S. Yoon. 2009. The effects of steeping and cooking pressure on qualities of cooked brown rice. Korean J Food Culture. 24(1) : 69-76.
- Sato, H. and T. Omura. 1981. New endosperm mutations induced by chemical mutagens in rice (Oryza sativa L). Japan J Breed. 31(3) : 316-326. https://doi.org/10.1270/jsbbs1951.31.316
- Schaeffer, G. W. and F. T. Sharpe. 1987. Increased lysine and seed storage protein in rice plants recovered from calli selected with inhibitory levels of lysine plus threonine and S-(2-aminoethyl) cysteine. Plant Physio. 84(2) : 509-515. https://doi.org/10.1104/pp.84.2.509
- Schoch, T. J. 1994. Swelling power and solubility of granular starches. In Method in Carbohydrate Chemistry. Whistler RL ed Academic Press. New York USA. pp. 106-108.
- Shin, M, D. O. Gang, and Y. H. An. 2007. Preparation methods for rice flour mixes and rice bread. Korea patent 10-0742572.
- Veronique, V, P. Brigitte, B. Judith, H. Stephan, R. Xavier, and Christian M. 2007. Cooking behavior of rice in relation to kernel physicochemical and structural properties. J Agric Food Chem. 55(2) : 336-346. https://doi.org/10.1021/jf061945o
- Yano, M, K. Okuno, J. Kawakami, H. Satoh, and T. Omura. 1985. High amylose mutants of rice, Oryza sativa L. Theor Appl Genet. 69(3) : 253-257. https://doi.org/10.1007/BF00662436
- Yoshihashi, T. 2002. Quantitative analysis on 2-acetyl-1-pyrroline of an aromatic rice by stable isotope dilution method and model studies on its formation during cooking. J Food Sci. 67(2) : 619-622. https://doi.org/10.1111/j.1365-2621.2002.tb10648.x
Cited by
- Study on Cooking Properties of ‘Bodeurami’ Rice Cultivar vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.209