Effect of Appearance, Viscosity and Texture Characteristics on Rice Palatability in Some Rice Varieties
2006
Ha, K.Y. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea), E-mail: [email protected] | Choi, Y.H. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Choung, J.I. (Yeongnam Agricultural Research Institute, NICS, RDA, Milyang, Republic of Korea) | Noh, G.I. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Ko, J.K. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Ree, J.K. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Kim, C.K. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea)
We analyzed factors which related with rice quality at seven varieties. The whiteness of Daeyabyeo, Hopyeongbyeo and Koshihikari were higher than those of other rice varieties. In the hardness of brown rice, Ilpumbyeo was the lowest, and Sindongjinbyeo was the highest among varieties. The hardness cooked rice of Hopyeongbyeo were significantly low, and cohesiveness of those were significantly high. but adhesiveness, viscosity and gumminess of Koshihikari was high than other cooked rice varieties.
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