Comparison of physicochemical properties between japonica and indica waxy rice

다국어 초록 (Multilingual Abstract)

Differences of physicochemical properties were observed between japonica and indica waxy rices. The alkali spreading value at 1.7 and 1.4% KOH, protein and Mg contents except K contents(P＜0.05) and Mg/K ratio(p＜0.01) were not different between japonica and indica milled waxy rices. Japonica waxy rites showed higher hardness of cooked rice(9.83㎏) than indica waxy ones(6.95㎏). The other texturometer measurements was not different between them. The water binding capacity of starch showed significantly different between japonica and indica waxy rices(p＜0.01). The gel consistency of japonica waxy rices was not significantly different with that of indica waxy ones. The transmittance of japonica waxy starch was lower than that of indica waxy one, while the swelling power of japonica waxy starch was higher that of indica one in the slope of curves below 70℃. The peak(p＜0.05), breakdown(＜0.05) and setback(p＜0.01) viscosities of amylogram were significantly different between japonica and indica waxy starches.

목차 (Table of Contents)

• ABSTRACT
• INTRODUCTION
• MATERIALS AND METHODS
• RESULTS AND DISCUSSION
• 摘要
• Literature Cited