Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 20 Issue 3
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- Pages.276-280
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- 1991
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Changes in Quality Characteristics of Brown Rice During Storage
저장중 현미의 품질 특성 변화
Abstract
The quality changes of brown rice during storage were determined by the method of quantitative analysis of n-hexanal, amylogram, texture and volume expansion. The qualities of stored brown rice were also analyzed with sensory evaluation of cooked milled rice obtained from brown rice, n-Hexanal content, peak viscosity and total setback of brown rice flour pastes increased substantially with the increased of storage period at 35