본문 바로가기
[학술저널]

  • 학술저널

Induck Choi(RDA) Jieun Kwak(RDA) Mi-Ra Yoon(RDA) Areum Chun(RDA) Dong-Soo Choi(RDA)

UCI(KEPA) : I410-ECN-0101-2018-059-001945286

표지

북마크 0

리뷰 0

이용수 7

피인용수 0

초록

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

목차

Abstract
Introduction
Materials and Methods
Results and Discussion
References

참고문헌(0)

리뷰(0)

도움이 되었어요.0

도움이 안되었어요.0

첫 리뷰를 남겨주세요.
DBpia에서 서비스 중인 논문에 한하여 피인용 수가 반영됩니다.
인용된 논문이 DBpia에서 서비스 중이라면, 아래 [참고문헌 신청]을 통해서 등록해보세요.
Insert title here