韓國 벼品種의 쌀 gel consistency

Gel consistency of Korean rice varieties

Korean rice varieties were cultivated at early, ordinary and late season to know the degree of variation of gel consistency of rice flour between varieties and growing seasons. The optimum amount of rice sample and concentration of alkali solution showing clear difference between low amylose Korean rices were 120 to 160 mg dry rice flour and 0.2 to 0.25N KOH. Japonica and Tongil type rice varieties showed different distribution in gel consistency, and varietal difference in gel consistency among each variety group was also found at all growing seasons. At ordinary season culture most Japonica rice varieties showed soft gel consistency and no Japonica rices belonged to hard, but Tongil type rices were distributed from hard to soft gel consistency with peak frequency at medium. Response to growing season for gel consistency was different among rice varieties tested. Dongjinbyeo and Odaebyeo showed soft gel consistency and little variation between growing seasons, Josaengtongil indicated medium and little variation, and Nampungbyeo belonged to hard and little variation, respectively. However, many rice varieties tested varied greatly in gel consistency between growing seasons. Gel consistency of 8 varieties selected indicated positive correlationship with viscousness, adhesiveness and stickiness of cooked rice tested by rheometer. But gel consistency of 60 varieties tested did not show significant relationship with amylose content and alkali digest value.