찰벼 수확시기 및 건조정도에 따른 찹쌀 외관 품질특성 구명

• 영문명: Identification of Chalkiness Development of Milled Waxy Rice Grains with Harvest Times and the Moisture Contents
• 발행기관: 한국작물학회
• 저자명: 정응기(Eung-Gi Jeong) 이춘기(Choon-Ki Lee) 최윤희(Yoon-Hee’ Choi) 김정태(Jung-Tae Kim) 김석(Seok Kim) 손종록(Jong-Rok Son)
• 간행물 정보: 『한국작물학회지』제53권 제1호, 58~63쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.03.30

영문 초록

Variation of chalkiness expression in milledwaxy rice with the moisture contents of grains was in-vestigated using instrument and naked eye evaluation methods.To find out any effects of varieties and harvesting timeson the chalkiness development, rice grains of seven waxyvarieties harvested at early, optimal and late times weretested after being sun-dried to have three different moisturecontents of about 13.0~14.5%, 14.5~16.0% and above 16.0%.The moisture contents of rice grains were distributed in theranges of about 13.0% to 17.5% with the drying intensityright after harvesting. Although there were some geneticalvariations in whiteness and degree of transparency of miledkiness was most significantly affected by the changes ofmoisture content in all waxy varieties and harvesting times.At the moisture content less than 13.5%, al varieties exhi-bited waxy unique chalkiness, and at he moisture rangesbetween 13.5% and 14.0% the chalkiness was more or lessaffected by harvesting time and varieties. At the moisturecontent ranges between 14.0% and 16.0%, chalkines gradualydisapeared as with e increase of moisture content. How-ever the degrees of chalkines loses were strongly dependedon individual kernels by showing as if the number ofgrains with the moisture content increase. At the moisturecontent above about 16.0%, all waxy kernels lost theirunique chalkiness, and showed non-waxy rice appearance.

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키워드

waxy rice chalkiness grain quality moisture content