찰벼 품종별 이화학적 특성 및 물성 비교

This study was carried out to compare the varietal difference in physiochemical properties and textural properties of waxy rice cultivars. Crude protein had 5.9-7.2% varietal difference while crude lipid and crude ash contents were within the range of 0.8-2.0% and 0.3-0.6% and had a similar tendency as non-waxy rice. The amylose content was within the range of 1.79-1.93% and did not show significant differences among the tested cultivars. The water binding capacity of Hwaseonchal of the japonica cultivars scored the highest, Sinseonchal showed the lowest, while tongil-type Hangangchal showed a lower value, which can be due to a higher internal density. Baekseolchal showed the highest alkali digestion value and Sinseonchal showed the lowest. In amylogram characteristics, Baekseolchal showed the lowest value and Hwaseonchal and Sangjuchal showed higher initial temperature. Hangangchal scored higher in peak viscosity, breakdown viscosity, and final viscosity. It was prospective for all the cultivars to show slow retrogradations due to low setbacks compared to non-waxy rice and Hangangchal which showed the lowest setback. X-ray diffraction of waxy rice starch particles was typical A pattern. Hangangchal scored the highest and Hwaseonchal scored the lowest in crystallinity. One of the characteristics of cooked rice made from waxy rice is the hardness, which shows degrees of retrogradations, increased in storage time. Hangangchal showed a higher range of transformation with time and a higher retrogradation rate.