벼 품종 간 누룽지의 특성 비교 연구

유재수¹, 백만기¹, 백소현¹, 박현수¹, 조영찬¹, 김보경¹, 하기용¹^,^*

Comparison of Characteristics of Nuroong-gi made from Japonica Rice Cultivars

Jae-Soo Yoo¹, Man-Kee Baek¹, So-Hyeon Baek¹, Hyun-Su Park¹, Young-Chan Cho¹, Bo-Kyeong Kim¹, Ki-Young Ha¹^,^*

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