Comparison of Textural Properties in Various Types of Brown Rice

품종별 현미밥의 조직감 특성 비교

  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 이점식 (농촌진흥청 국립식량과학원) ;
  • 이정희 (농촌진흥청 국립식량과학원) ;
  • 곽지은 (농촌진흥청 국립식량과학원) ;
  • 천아름 (농촌진흥청 국립식량과학원) ;
  • 원용재 (농촌진흥청 국립식량과학원) ;
  • 김보경 (농촌진흥청 국립식량과학원)
  • Received : 2013.10.11
  • Accepted : 2014.04.15
  • Published : 2014.04.30


Rice (Oryza sativa L.) is one of the most important staple foods in Korea and the consumption of brown rice is increasing annually. The objective of this study is to investigate the physicochemical, hydration and textural properties related to eating quality of cooked brown rice by using glutinous, semi-glutinous, four non-glutinous and four colored varieties. The moisture, protein and total dietary fiber contents of brown rice are shown in the range of 11.1~12.6%, 6.6~8.7% and 6.28~12.40%, respectively. The amount of water uptakes for brown rice during the hydration has shown significant differences. The glutinous variety of Boseogchal indicate the highest water absorption levels by reaching $0.38gH_2O/g$. The hardness of hydration for Seolgaeng is distinctively lower than those of the other brown rice varieties. According to the textural characteristics of cooked brown rice when using the Tensipresser, the hardness of Boseogchal, Baegjinju and Seolgaeng all exhibit the lowest values out of ten varieties and the highest levels of adhesiveness.


Supported by : 농촌진흥청


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