The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Comparison of Cooking Properties between Imported and Domestic Rices according to Cooking Method and Added Water Ratio

취반 방법과 가수량에 따른 수입쌀과 국내산 쌀의 취반 특성 비교

  • 이수정 (부천대학 식품영양과) ;
  • 이용철 (단국대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 2008.12.31
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Abstract

To make of basic date for the progressive global brand of Korean rice, we compared with characteristics of Calrose and two Korean rice cultivar, Chucheongbyeo(medium-late maturing cultivar) and Odaebyeo(early-maturing cultivar). General characteristics of rice, pasting property of rice flour by Rapid visco Analyser, determination of optimal ratio of water to rice for cooking by electric and pressure cooker and eating quality(sensory evaluation) of Calrose with that of Korean rice cooked at the optimal cooking conditions were measured. One kernel length of Calrose, Chucheongbyeo and Odaebyeo were 6.00, 4.73 and 5.22 mm, respectively. Calrose showed higher viscosity(195 RVU) in all parameters than Korean rices(Chucheongbyeo 176 RVU, Odaebyeo 178 RVU), of which the values were similar. These data imply that the properties of starch of Calrose may be different from that of Korean rice. In general, it is agreed, in Korea and Japan, that the balance of hardness and stickiness of cooked rice is very important. However, stickiness and overall eating quality for cooked Calrose was significantly poorer than Korean rices. Cooked Calrose did not significantly different in hardness, stickiness and overall eating quality compared with those of Korean rices. Calrose cooked with the ratio of water to rice of 1.4 with electric cooker was less sticky than Korean rices and thus was poorer in eating quality compared with Korean counterparts. Calrose cooked with the ratio of water to rice of 1.3 with pressure cooker had the same eating quality with Korean rices.

Keywords

References

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