Comparison of Grain Quality between Chinese Parboiled and Domestic Rice
2005
Won, J.G. (Gyeoungbuk Agricultural Technology Administration, Daegu, Republic of Korea), E-mail: [email protected] | Ahn, D.J. (Gyeoungbuk Agricultural Technology Administration, Daegu, Republic of Korea) | Kim, S.J. (Gyeoungbuk Agricultural Technology Administration, Daegu, Republic of Korea) | Park, S.D. (Gyeoungbuk Agricultural Technology Administration, Daegu, Republic of Korea) | Choi, K.B. (Gyeoungbuk Agricultural Technology Administration, Daegu, Republic of Korea) | Lee, S.C. (Kyungpook National University, Daegu, Republic of Korea) | Son, J.K. (Kyungpook National University, Daegu, Republic of Korea)
This study was carried out to compare the rice quality between domestic brand rice and imported Chinese rice. In the appearance of grain, head rice rates were 96.1% in domestic brand rice (Ilpumbyeo), 94.1% in Jingguan (Chinese brand rice) and 86.5% in Xiaozhandao(Chinese brand rice). In case of Chinese parboiled rice, the head rice rate was 0% because the cracked and broken rice occupied about 95.5%. The low protein contents in Ilpumbyeo and Xiaozhandao as 6.5 and 6.7% show relatively high palatability as 81.9 and 71.4.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Korea Agricultural Science Digital Library