Acknowledgement
본 논문은 농촌진흥청 작물시험연구사업(과제번호: PJ01348801)의 지원에 의해 이루어진 것이며 이에 감사드립니다.
References
- Choi CR, Kim JO, Lee SK, Shin MS. 2001. Properties of fractions from waxy rice flour classified with particle size. Food Sci Biotechnol 10:54-58
- Choi OJ, Jung HN, Shim KH. 2012. Cooking characteristics of different types of rice produce. Korean J Food Preserv 19:81-86 https://doi.org/10.11002/KJFP.2012.19.1.081
- Hallick JV, Kelly VJ. 1959. Gelatinization and pasting characteristics of rice varieties as related to cooking behaviour. Cereal Chem 36:91-98
- Huh CK, Lee JW, Kim YD. 2013. Comparison of the organic acids, fusel oil contents and antioxidant activities of Yakju with the additions of various rice cultivars. Korean J Food Preserv 20:365-371 https://doi.org/10.11002/KJFP.2013.20.3.365
- June JH, Yoon JY, Kim HS. 1998. A study on the preference of Korean traditional 'jook'. Korean J Diet Cult 13:497-507
- Jung HN, Choi OJ. 2019. Comparison of texture properties between organic and conventional rice varieties after cooking. Korean J Food Cookery Sci 35:169-177 https://doi.org/10.9724/kfcs.2019.35.2.169
- Ko S, Kang TY, Choi E, Jo HY, Yoon MR, Lee JS. 2013. Effects of japonica type rice cultivar on quality of gluten-free rice bread. Food Eng Prog 17:305-310 https://doi.org/10.13050/foodengprog.2013.17.4.305
- Kim HJ, Park HY, Kim MY, Lee JY, Lee JH, Lee JY, Lee YY, Lee BW, Kim M, Lee B. 2021. Physicochemical characteristics of brown rice porridge added with colored rice cultivars. J Korean Soc Food Sci Nutr 50:279-284 https://doi.org/10.3746/jkfn.2021.50.3.279
- Kim HR, Kim MJ, Yang YH, Lee KJ, Kim MR. 2010. Effect of grain size on the physicochemical & nutritional properties of beef porridge. Korean J Food Cult 25:70-75
- Kim HS, Park JH, Park SR, Han GJ. 2017. Quality characteristics of backsulgi using dry-milled rice flour prepared from various rice cultivars. Korean J Food Cookery Sci 33:643-653 https://doi.org/10.9724/kfcs.2017.33.6.643
- Kim JH, Chun SS. 2017. Quality characteristics of porridge containing rice incubated with Phellinus linteus mycelium. Korean J Food Nutr 30:560-567 https://doi.org/10.9799/KSFAN.2017.30.3.560
- Kim MY, Park HY, Lee BW, Lee JY, Lee YY, Lee JY, Kim MH, Lee B, Kim HJ. 2019. Evaluation of quality characteristics of colored rice depending on cultivars for functional porridge. Korean J Food Nutr 32:355-363
- Kim WS, Shin M. 2007. The properties of rice flours prepared by dry- and wet-milling of soaked glutinous and normal grains. Korean J Food Cookery Sci 23:908-918
- Korea Seed & Variety Service [KSVS]. 2021a. List of national varieties. Available from https://www.seed.go.kr/seed/917/subview.do [cited 7 August 2020]
- Korea Seed & Variety Service [KSVS]. 2021b. Cultivar name. Available from http://www.seed.go.kr/seed/199/subview.do [cited 16 August 2021]
- Kwak HS, Oh YJ, Kang HB, Kim TH. 2013. Descriptive profile and liking/disliking factors for aseptic-packaged rice porridge. J Korean Soc Food Sci Nutr 42:1878-1885 https://doi.org/10.3746/JKFN.2013.42.11.1878
- Lee CH, Han O. 1995. Changes in the rheological characteristics by various concentrations and temperatures of Korean white gruel. Korean J Soc Food Sci 11:552-556
- Lee GC, Kim JE, Kim YS. 2006. Enzyme-resistant starch content, physical and sensory properties of Tarakjuk (milk-rice porridge) with different amylose content. Korean J Food Cult 21:171-178
- Lee HJ, Lee IS, Jeong HS. 2012. Characteristics of Takju with different varieties of rice and particle size. Korean J Culin Res 18:191-205
- Lee HJ, Moon TH, Noh BS, Chang PS, Baek HH, Lee KK, Kim SJ, Yoo SH, Lee KW. 2014. Food Chemistry. pp.398-399. Soohaksa
- Lee HJ. 2005. The Taste and Beauty of Korean Food. pp.81-87. Shinkwang
- Lee KA, Shin ES, Lee HK, Kim MJ, Kim KBWR, Byun MW, Lee JW, Kim JH, Ahn DH, Lyu ES. 2008. Quality characteristics of abalone porridge with viscera. J Korean Soc Food Sci Nutr 37:103-108 https://doi.org/10.3746/JKFN.2008.37.1.103
- Lee KH, Woo KS, Lee SK, Park HY, Sim EY, Kim S, Oh SK, Cho D, Kim HJ. 2017. Evaluation of quality characteristics of rice to select suitable varieties for porridge. Korean J Food Nutr 30:243-250 https://doi.org/10.9799/KSFAN.2017.30.2.243
- Lee NY. 2013. Starch and quality characteristic of Korean rice cultivar with waxy and non-waxy type. Korean J Crop Sci 58:226-231 https://doi.org/10.7740/KJCS.2013.58.3.226
- National Institute of Agricultural Sciences [NIAS]. 2021. Food composition table. Available from http://koreanfood.rda.go.kr/kfi/fct/fctFoodSrch/list [cited 1 August 2021]
- Nielsen SS. 2010. Phenol-sulfuric acid method for total carbohydrates. In Nielsen SS (Ed.), Food Analysis Laboratory Manual. pp.47-53. Springer
- Oh HI, Lee HJ, Moon TH, Roh BS, Kim SJ. 2008. Food Chemistry. pp.81-90. Soohaksa
- Oh MS. 1997. Eating qualities of frozen cooked rice on the thawing condition. Korean J Home Econ 35:147-157
- Park HY, Kim HJ, Sim EY, Kwak J, Chun A, Jo Y, Woo KS, Kim MJ. 2020b. Manufacturing conditions for rice porridge with optimum properties after microwave range reheating. Korean J Food Nutr 33:440-446 https://doi.org/10.9799/KSFAN.2020.33.4.440
- Park HY, Lee CK, Sim EY, Kim HJ, Jeon YH, Kwak J, Lee JY, Chun A, Kim MJ, Choi HS, Park JY, Woo KS. 2019. Physicochemical properties of commercial beef porridge in Korea. Korean J Food Nutr 32:226-235 https://doi.org/10.9799/KSFAN.2019.32.3.226
- Park HY, Lee JY, Ahn EK, Kim HJ, Sim EY, Kwak J, Chun A, Woo KS. 2020a. A study on quality index of raw rice for porridge processability evaluation. Korean J Food Nutr 33:287-298 https://doi.org/10.9799/KSFAN.2020.33.3.287
- Shin DS, Sim EY, Lee SK, Choi HS, Park JY, Woo KS, Kim HJ, Cho DH, Oh SK, Han SI, Park HY. 2017. Comparison of quality properties of rice cultivars for beverage processing. Korean J Food Nutr 30:1260-1267 https://doi.org/10.9799/KSFAN.2017.30.6.1260
- Sim EY, Lee JY, Cho JH, Yoon MR, Kwak J, Kim NG, Jeon Y, Lee CK, Lee JS, Hong HC. 2018. Quality characteristics of porridge made from different Korean rice varieties including high yield tongil-type rice. Korean J Food Preserv 25:651-658 https://doi.org/10.11002/kjfp.2018.25.6.651
- Sim EY, Park HY, Kim MJ, Lee CK, Jeon YH, Oh SK, Won YJ, Lee JH, Ahn EK, Woo KS. 2017. Studies on the palatability and texture of Korean rice cultivars for the cooked-rice processing. Korean J Food Nutr 30:880-888 https://doi.org/10.9799/KSFAN.2017.30.5.880
- Statistics Korea [SK]. 2021. Annual rice consumption per person. Available from https://kosis.kr/statHtml/statHtml. do?orgId=101&tblId=DT_1ED0001&vw_cd=MT_ZTITLE&list_id=F14_10&scrId=&seqNo=&lang_mode=ko&obj_var_id=&itm_id=&conn_path=K1&path=[cited 16 August 2021]
- Svihus B, Uhlen AK, Harstad OM. 2005. Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: A review. Anim Feed Sci Technol 122:303-320 https://doi.org/10.1016/j.anifeedsci.2005.02.025
- Yang YH, Kim MH, Kwon OY, Lee JH, Lee KJ, Lee JW, Kim MR. 2007. Effect of solid content on the physicochemical properties of rice porridge after reheating. Korean J Food Cookery Sci 23:671-676
- Yook HS, Lee YS, Lee JW, Oh SH, Kim JH, Kim DS, Byun MW. 2004. Textural and sensory characteristics of gamma irradiated porridges. J Korean Soc Food Sci Nutr 33:427-432 https://doi.org/10.3746/JKFN.2004.33.2.427
- Yoon MR, Lee JS, Kwak J, Ko S, Lee JH, Chun JB, Lee CK, Kim BK, Kim WH. 2016. Comparative analysis on quality and bread-making properties by particle size of dry-milled rice flours of rice varieties. J Korean Soc Int Agric 28:58-64 https://doi.org/10.12719/KSIA.2016.28.1.58
- Yoon MR, Lee JS, Kwak J, Lee JH, Chun JB, Yang CI, Cho JH, Kim MJ, Lee CK, Kim BK, Kim WH. 2015. Starch and pasting characteristics in relation to stickiness of rice cake using glutinous rice varieties. Korean J Breed Sci 47:199-208 https://doi.org/10.9787/KJBS.2015.47.3.199
- Zhang X, Lee FZ, Kum JS, Eun JB. 2002. The effect of processing condition on physicochemical characteristics in pine nut gruel. Korean J Food Sci Technol 34:225-231