Article

벼 품종 간 누룽지의 특성 비교 연구

유재수1, 백만기1, 백소현1, 박현수1, 조영찬1, 김보경1, 하기용1,*
Jae-Soo Yoo1, Man-Kee Baek1, So-Hyeon Baek1, Hyun-Su Park1, Young-Chan Cho1, Bo-Kyeong Kim1, Ki-Young Ha1,*
Author Information & Copyright
1국립식량과학원 벼맥류부
1Department of Rice and Winter Cereal Crop, NICS, RDA
*Corresponding author: Ki-Young Ha, Department of Rice and Winter Cereal Crop, NICS, RDA, Iksan, 570-080, Korea. Tel: +82-63-840-2255; Fax: +82-63-840-2119, E-mail: ha0ky04@korea.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 17, 2012; Revised: Nov 14, 2012; Accepted: Nov 14, 2012

Published Online: Nov 30, 2012

Abatract

This study was carried out to compare the varietal difference in physicochemical properties, texture and sensory characteristics of nuroong-gi prepared japonica rice cultivars. Moisture content of the cultivars was 12.6-14.4%, crude protein content was 5.7-7.9% and crude lipid content was 0.6-3.4%, ash content was 0.3-0.5%. Amylose content is varied from 14.3% to 17.3% and Daeribbyeo 1 scored the highest, Chinnong the lowest. The water binding capacity of Boranchan scored the highest, Shindongjin showed hard characteristics because it scored the highest in hardness whereas Boramchan showed soft characteristics because it scored the lowest in hardness. Lightness of Hunter color values indicates that Chinnong was evaluated as the brightest, reducing sugar content is arranged from 1.8 to 2.11 mg/mL which doesn't show correlation with color. In regard to a result of sensory evaluation, Chinnong scored the highest in color assessment, flavor scored higher in turn of Chinnong, Deuraechan, Boramchan, Boramchan scored higher in taste, hardness, chewiness evaluation and overall acceptability.

Keywords: physicochemical characteristics; nuroong-gi; water binding capacity; hardness; sensory evaluation