고미(古米)의 품질변이 특성

• 영문명: Variation of Rice Quality of Milled Rice according to Storage Period
• 발행기관: 한국작물학회
• 저자명: 김대중(Dae-Jung Kim) 오세관(Sea-Kwan Oh) 홍하철(Ha-Cheol Hong) 윤미라(Mi-Ra Yoon) 이정희(Jeong-Heui Lee) 최임수(Im-Soo Choi) 김연규(Yeon-Kyu Kim)
• 간행물 정보: 『한국작물학회지』제56권 제4호, 342~348쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.12.30

영문 초록

This study investigated the effects of storage period on the quality-realted characteristics of milled rice. Milled rice of two rice varieties (Nampyeongbyeo, Dongjinbyeo) produced in different years (2005, 2006 and 2009) were used for experiment. The toyo meter value of both rice varieties was decreased with extended storage period. But fat acidity of both rice groups was increased with extended storage period. When the samples were compared by production year, the hardness of the rice produced in 2009 was higher than those produced in 2005 and 2006. As storage period was prolonged, the L, a, and b values of chromaticity were increased and there was decreased preference in palatability of cooked rice. So, as storage period was longer, rice quality and eating quality deteriorated seriously.

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키워드

milled rice quality storage period