벼 품종별 모시잎떡 가공적성 연구

This study aimed to select the rice variety that have excellent processing quality and suitability as ingredient in rice cake with ramie leaves. Physico-chemical, textural, and sensory evaluations were done on eight rice cultivars to determine the quality of rice cake that would be produced. Amylose and protein contents ranged 13.6-17.6% and 5.1-6.9%, respectively, for all the eight cultivars tested. In terms of amylogram characteristics, Dami and Boramchan revealed higher peak and breakdown viscosity and lower setback viscosity, which made them the most appropriate varieties for processing. In texture profile analysis, rice cakes made from Dami and Boramchan were softer and had delayed retrogradation as compared with rice cakes made from other cultivars. On sensory evaluation, the color and flavor of rice cakes from the different cultivars were not significantly different. But the taste, texture, and overall acceptability of Dami and Boramchan were much better than those of the other cultivars (p < 0.05). Based on the parameters tested, Dami and Boramchan were recommended as the best varieties that can be used as main ingredient in making rice cakes.