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[학술저널]

  • 학술저널

Kim, Seong Yeong(Nutrition Education, Graduate School of Education, Kyonggi University) Lee, Ho(Department of Food Science and Biotechnology, Kyonggi University)

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초록

Relationship between moisture content of paddy rice and quality characteristics of dehusked brown rice was investigated using paddy rice samples with different moisture contents (11, 13, 15, 17, and 19%). General characteristics of brown rice such as yield, normal, immature, damaged, chalky, discolored, and cracked brown rice ratios, hardness, and whiteness were determined. The results showed that brown rice with 15 and 17% moisture contents had relatively higher values for all quality tests compared to those of the other rice samples with the exception of cracked brown rice ratio. The cracked brown rice ratio increased with the increase in moisture content (p <0.05), whereas hardness of the brown rice decreased with the increase in moisture content (p <0.05). These results suggest that paddy rice with 15-17% moisture content produce high quality brown rice.

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