
식미 증진을 위한 최적 도정도 구명
Optimum Milling Degree for Improving Sensory Quality of Cooked Rice
- 이점식(Jeom-Sig Lee) 박노봉(No-Bong Park) 이종희(Jong-Hee Lee) 조준현(Jun-Hyeon Cho) 원용재(Yong-Jae Won) 박향미(Hyang-Mee Park) 천아름(A-reum Chun) 장재기(Jae-Ki Jang) 곽도연 송유천 하운구(Woon-Gu Hwa) 이기환(Gi-Hwan Yi) 여운상(Un-Sang Yeo)
- 한국작물학회
- 한국작물학회지
- 제57권 제4호
- 등재여부 : KCI등재
- 2012.12
- 359 - 364 (6 pages)
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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