쌀 아밀로그램 特性의 品種 變異와 食味關聯 特性과의 相關

Varietal variation of amylogram properties and its relationship with other eating quality characteristics in rice

This study was carried out to understand the varietal variation in amylogram properties of rice grain evaluated by Rapid visco analyzer and the interrelationship among these and other characteristics related with palatability of cooked rice. All amylogram estimates showed highly significient of variation, while consistency viscosity exhibited the lowest varietal variation. Gelatinization initiation temperature of glutinous rices were similar to that of nonglutinous rices, but the peak viscosity of the former was progressed more rapidly than the latter. Peak and cool viscosity of nonglutinous rices were markedly higher than those of glutinous rices. The turning point of rapidly changing viscosity followed soon after the initiation of gelatinization in nonglutinous rices coincided with the peak viscosity of glutinous rices. Peak viscosity of brown rice was lower than that of milled rice, but hot and cool viscosity of brown rice were similiar to those of milled rice in nonglutinous rices. However, peak, hot and cool viscosity of brown rice was lower than those of milled rice in glutinous rice. There was highly positive correlation between amylogram properties of brown and milled rice. Peak and breakdown viscosity was positively correlated with the taste and total panel score of cooked rice, while the setback viscosity was negatively correlated with the taste of cooked rice. The panel scoring components of cooked rice such as taste, stickiness, texture and total score could be estimated by multiple linear regression formula derived from amylogram properties with the range 0.58~0.72 of determination coefficients.