식미에 영향을 미치는 쌀 곡립의 이화학적 특성

Physicochemical Properties of Rice Kernels Affected on Palatability

This study was investigated the relationship between palatability and physicochemical properties of rice kernels from two rice cultivars, including Gopumbyeo and Palgongbyeo. Major fatty acids of rice were oleic (35% in Gopum, 33.2% in Palgong, respectively) and linoleic acids (42.9% in Gopumbyeo, 40.7% in Palgongbyeo, respectively). There were significant differences in composition of amino acids and content of sugar from non-starch polysaccharide between two rice cultivars. However, no difference was found in mineral contents between Gopumbyeo and Palgongbyeo. In Rapid Visco Analyzer examination, pasting temperature and breakdown of Gopumbyeo were lower than those of Plagongbyeo. In X-ray diffraction patterns of starches separated from two rice cultivars, traditional A type and there was no difference in crystalline of rice starch. We could also obtain the results that Goupumbyeo, known to have good eating quality, had higher palatability value than Palgongbyeo.