Varietal Difference of Eating Quality after Storage in Room Temperature
2011
Lee, J.H., National Institute of Crop Science, RDA, Miryang, Republic of Korea | Cho, J.H., National Institute of Crop Science, RDA, Miryang, Republic of Korea | Lee, J.Y., National Institute of Crop Science, RDA, Miryang, Republic of Korea | Yeo, U.S., National Institute of Crop Science, RDA, Miryang, Republic of Korea | Song, Y.C., National Institute of Crop Science, RDA, Miryang, Republic of Korea | Oh, S.H., National Institute of Crop Science, RDA, Miryang, Republic of Korea | Kim, S.Y., National Institute of Crop Science, RDA, Miryang, Republic of Korea | Kang, H.W., National Institute of Crop Science, RDA, Miryang, Republic of Korea
Rice ageing describes the changes in physical and chemical properties of rice grains during storage that alter the eating quality of rice. The prevention of deterioration in palatability of rice during storage is important for stable supply. In this study, We conducted to select the variety with superior palatability after storage at room temperature. 'Yeonghojinmi' had much higher head rice ratio of milled rice than that of 'Ilmi', 'Junam' and 'Hwayeong' at similar moisture content of approximately 15%. Grossiness and stickiness were higher in 'Yeonghojinmi' than that of the others. Meanwhile, yellowness(b value) of cooked rice was lower in 'Yeonghojinmi' than that of the others. Of the four varieties, Yeonghojinmi was maintained good eating quality after storage in room temperature, which also contributed to differences in palatability, such as protein content, glossiness, stickiness and color of cooked rice.
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