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산지에 따른 쌀의 화학적 특성 및 취반특성에 관한 연구
박미현,우상규 漢陽大學校 韓國生活科學硏究所 1995 韓國 生活 科學 硏究 Vol.- No.13
This study was performed to compare the chemical properties and cooking qualities of Chucheongbyeo grown in Icheon and other areas such as Suwon, Iri and Milyang. 1.Chemical properties No significant difference was observed in protein and fat contents. Tyrosine content was significantly lower(P<0.01) in Icheon rice. The contents of stearic acid(P<0.05) and Linoleic acid(P<0.01) were significantly higher but the ratio of oleic to linoleic acid was lower(P<0.05) in Icheon rice, Mineral and Amylose contents were not significantly different. 2.Cooking qualities There was no significant difference in water uptake, pH, iodine intensity and soluble solids of residual liquid of 30 minutes-cooked rice. Icheon rice showed lower expanded volume(P< 0.05) of cooked rice. Physical properties of cooked rice such as hardness, cohesiveness, stickiness and the ratio of hardness to stickiness showed no significant difference.
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박미현,우상규 漢陽大學校 韓國生活科學硏究所 1993 韓國 生活 科學 硏究 Vol.- No.11
A comparative study for physical properties of chucheongbyeo grown in Icheon and other area such as Suwon, Iri and Milyang, was made by T-test. The results are as follows. 1.In weight, shape and length of rice grains as paddy, brown rice and milled rice, Icheon rice was significantly(p<0.05) longer other rices. 2.Physical properties : No significant difference was observed in milling, whiteness and color differences. No significant difference was observed in Alkali digestibilitiy and Anylogram. In Gel consistency, Icheon rice tended to be higher in gel flow than Suwon and Milyang rice but lower than Iri rice.
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