초록

AI-Helper

86년도산 다수확계 품종(칠성)의 쌀을 쌀과 쌀가루 형태로 $13^{\circ}C$, 상온$(17{\sim}28^{\circ}C)$, 및 $38^{\circ}C$에 저장하면서 품질 안정성을 비교, 조사하였다. 저장중 지방산도 값은 $38^{\circ}C$경우 45일, 상온 저장구의 경우 60일 까지 급격히 증가하다가 그 이후 완만하게 증가하였으며 $13^{\circ}C$에 저장한 경우는 미미한 증가를 나타내었다. 그리고, 아밀로그램 특성 중 호화 개시 온도, 최고 점도, Breakdown은 저장중 모두 증가하였으며 그 경향은 지방산도와 비슷하였다. 관능적 품질의 변화는 $13^{\circ}C$의 경우는 저장 6개월까지 크게 차이를 나타내지 않았으나 $38^{\circ}C$인 경우는 1개월, 상온 저장의 경우는 5개월 만에 상품성이 크게 저하한 것으로 나타났다. 쌀과 쌀가루의 형태별 품질 안정성은 쌀의 경우가 대체로 컸으나 관능적으로 큰 유의차를 나타내지는 않았다.

Abstract ▼ AI-Helper

Rice and rice flour were stored at $13^{\circ}C$, room temperature$(17-28^{\circ}C)$ and $38^{\circ}C$ for six months and the changes in physicochemical and organoleptic qualities were investigated to determine the preservability. Fat acidity increased rapidly up to ...

Rice and rice flour were stored at $13^{\circ}C$, room temperature$(17-28^{\circ}C)$ and $38^{\circ}C$ for six months and the changes in physicochemical and organoleptic qualities were investigated to determine the preservability. Fat acidity increased rapidly up to 60 days at room temperature and 45 days at $38^{\circ}C$ and thereafter it increased slowly. At $13^{\circ}C$, it increased constantly and slowly throughout the storage. In the changes of Hunter's color for the rice and rice flour, L-value was decreased, but ${\Delta}\;E-Value$ was increased. In amylograph properties, initial pasting temperature, maximum viscosity and breakdown were all increased. Quality of stored rice was a little superior to rice flour, but there were not significantly different among them.

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