Comparison of physicochemical properties between japonica and indica waxy rice

• 발행기관: 한국육종학회
• 저자명: Young Doo Kim(金永斗) Ki Yong Ha(河基庸) Sae Joon Yang(楊世準) Hyun Tak Shin(申鉉卓) Seon Yong Lee(李善龍) Soo Yeon Cho(趙守衍)
• 간행물 정보: 『한국육종학회지』Vol.28 No.4, 429~435쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1996.12.30

영문 초록

Differences of physicochemical properties were observed between japonica and indica waxy rices. The alkali spreading value at 1.7 and 1.4% KOH, protein and Mg contents except K contents(P＜0.05) and Mg/K ratio(p＜0.01) were not different between japonica and indica milled waxy rices. Japonica waxy rites showed higher hardness of cooked rice(9.83㎏) than indica waxy ones(6.95㎏). The other texturometer measurements was not different between them. The water binding capacity of starch showed significantly different between japonica and indica waxy rices(p＜0.01). The gel consistency of japonica waxy rices was not significantly different with that of indica waxy ones. The transmittance of japonica waxy starch was lower than that of indica waxy one, while the swelling power of japonica waxy starch was higher that of indica one in the slope of curves below 70℃. The peak(p＜0.05), breakdown(＜0.05) and setback(p＜0.01) viscosities of amylogram were significantly different between japonica and indica waxy starches.

목차

ABSTRACT

INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

摘要

Literature Cited

키워드

Waxy rice Japonica Indica Physicochemical properties Starch Texturometer Amylogram properties