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학술저널

식미 증진을 위한 최적 도정도 구명

Optimum Milling Degree for Improving Sensory Quality of Cooked Rice

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※해당 콘텐츠는 기관과의 협약에 따라 현재 이용하실 수 없습니다.

We conducted this study to identify the optimal milling degree for improving sensory quality of cooked rice and minimizing yield loss. The samples were analyzed for their physicochemical properties and sensory qualities using five different degree of milling(5.5∼13.5%, based on brown rice). With increasing of milling degree, amylose content, breakdown, adhesiveness of cooked rice increased, whereas protein content, Mg/K equivalence ratio, fat content, setback and hardness of cooked rice decreased. In sensory quality test, the preference was significantly higher in the 9.5% and 11.5% milling degree. However, considering the yield of milled rice, the optimal milling degree for improving sensory quality of cooked rice was 9.5%.

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