Mechanical Quality Evaluation of Rice Cultivars That Could Potentially be Used to Produce Processed Cooked Rice
2016
Park, H.Y., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Shin, D.S., Tong Won University, Gwangju, Republic of Korea | Woo, K.S., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Sim, E.Y., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Kim, H.J., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, S.K., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Won, Y.J., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, S.B., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Oh, S.K., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
The objective of this study was to evaluate the mechanical quality of cultivars that could potentially be used to processed cooked rice. Proximate composition, amylose content, cooking quality, and the Toyo value, were higher in Jungsaenggold than in the other cultivars. The results showed that the crude protein contents of the rice cultivars were between 4.60 and 6.59%. The amylose content was the highest in the Haedam cultivar (21.36%), but was the lowest in the Jungsaenggold cultivar (17.11%). Cooking quality was the highest in the Haiami and Jungsaenggold cultivar. Texture analyzer test showed that Ilpum had the lowest hardness and highest stickiness. Significant differences in the palatability characteristics (Toyo results for glossiness quality) of the rice flour were recorded using a Toyo Meter Analyzer. Ilpum, Samkwang, Haiami and Jungsaenggold had low amylose contents and the highest Toyo values. Thus, the results of this study suggested that Jungsaenggold can be effectively used to produce processed cooked rice.
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