Grain Quality of Imported Steamed-Rice
2006
Chun, A.R. (National Institute of Crop Science, RDA, Suwon, Republic of Korea), E-mail: [email protected] | Jeong, E.G. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Choi, Y.H. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Kim, K.J. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Lee, J.S. (National Institute of Crop Science, RDA, Suwon, Republic of Korea)
The grain quality of imported steamed-rice was investigated to improve the competitiveness of domestic rice (Oryza sativa L.) in low price market. Eight samples of imported steamed-rice were collected during 2004 and 2005, and they were examined in appearances, physicochemical, pasting, cooking qualities and palatability. In the appearance of grain, there were many cracks, which were easily classified, on the surface of steamed-rice. And they had high protein contents, low moisture contents and very low glossiness.
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