전라북도 브랜드 쌀과 국내 및 수입 유통쌀의 품질 특성 비교

• 영문명: Quality of Jeonbuk-originated Brand Rice Compared with Other Domestic Brands and Imported Market Rice
• 발행기관: 한국작물학회
• 저자명: 송영은(Young-Eun Song) 조승현(Seong-Hyun Cho) 권영립(Young-Rip Kwon) 최동칠(Dong-Chil Choi)
• 간행물 정보: 『한국작물학회지』제53권 제4호, 347~352쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.12.30

영문 초록

This study was carried out to estimate the quality of Jeonbuk-originated brand rice by comparing with other domestic brand rices and imported market rices. Rice variety, “Ilmi” was a major portion of brand rices in Jeonbuk region, and in few portion, there were variety-mixed brands, Shindongjin, Kosihikari, and Hitomebore. Comparing the ratio of head rice of high-quality Jeonbuk-originated brand rice with other domestic brand rices were not significantly different. Head rice ratio and mechanical taste values were not significantly different between high-quality Jeonbuk-originated brand rice and the other domestic brand rices. The contents of protein, moisture, amylose of rice were also not significantly different between them. The quality of high-quality Jeonbuk-originated brand rice was as good as that of other domestic brand rices and had not changed it by period. The foreign rice imported from United States, Chinese (involved parboiled), Thailand and the domestic rice cul-tivated in Jeonbuk province were investigated. There could get difference on the major component related to palata-bility of rice as country in this study. Comparing with foreign rices. protein content of domestic rice (6.1%) was similar with that of United States, lower than those of Chinese and Thailand. The head rice ratio of the domestic rice was 92%, which was similar with those of Unite State and Chinese but the Chinese parboiled rice was completely cracked during processing. The setback viscosity of domestic rice related to retrogradation was lower than those of the imported rice except United States. The Ad (Adhesiveness / H(Hardness) ratio was higher in the domestic and United States rice.

목차

재료 및 방법

결과 및 고찰

적요

인용문헌

키워드

high-quality brand rice domestic rice imported rice head rice protein parboiled palatability