[논문]도정도가 흑미밥의 기계적 및 관능적 조직감 특성에 미치는 영향

최세헌; 서한석; 이광락; 이성희; 이준영; 이지현

doi:10.9724/kfcs.2017.33.5.523

[국내논문] 도정도가 흑미밥의 기계적 및 관능적 조직감 특성에 미치는 영향
Effects of Milling Degree on Instrumental and Sensory Texture Properties of Cooked Black Rice

한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.33 no.5, 2017년, pp.523 - 530

최세헌 , 서한석 , 이광락 , 이성희 , 이준영 , 이지현

Abstract ▼ AI-Helper

Purpose: The objective of this study was to evaluate the effects of milling degree on the instrumental and sensory textural properties of cooked black rice. Methods: Commonly consumed black glutinous rice cultivars (Sinnongheugchal and Heukhyangchal 1) and black non-glutinous rice cultivars (Heugjinju and Sintoheugmi) were milled into three different degrees of milling (step 0, 0%; step 1, 4.2%; step 2, 10.5%, w/w), based on the weight percentage of rice layers removed by milling. The effect of milling degree on texture properties of cooked black rice was determined. The texture of the cooked white glutinous rice cultivar (Dongjinchal) was compared with the texture of cooked black glutinous rice cultivars. Instrumental textural properties and descriptive sensory analysis of cooked rice samples were performed. The correlation between instrumental and sensory textural properties of cooked black rice was examined. Results: Among the black non-glutinous rice cultivars, cooked black rice of Heugjinju milled to step 0 showed a significantly higher hardness level than Sintoheugmi milled to step 0 (p＜0.05). Cooked black rice cultivars of Sinnongheugchal and Heukhyangchal 1 milled to step 2 produced similar adhesiveness/hardness to Dongjinchal milled to step 2. Milling degree was found to affect all instrumental and sensory textural properties of cooked rice, regardless of black rice cultivars (p＜0.01), whereas cultivar was found to affect only limited textural attributes. While hardness measured by instrumental analysis showed significant positive correlations with sensory hardness, chewiness, and roughness properties, it showed negative correlations with sensory springiness, stickiness, and moistness (p＜0.05). Conclusion: In conclusion, changes in milling degree of some black rice cultivars improved textural properties, similar to the non-pigmented rice cultivar Dongjinchal.

주제어

참고문헌 (16)

J Texture Stud Bhat 48 2 160 2017. 10.1111/jtxs.12227 Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships

상세보기
Food Chem Chen 135 4 2783 2012. 10.1016/j.foodchem.2012.06.098 Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice

상세보기
Korean J Food Sci Technol Choi 48 5 521 2016. 10.9721/KJFST.2016.48.5.521 Variations in the texture properties of cooked rice as a function of instrumental parameter conditions

원문보기 상세보기
Goodwin HL, Koop LA, Rister ME, Miller RK, Maca JV, Chambers E, Hollingsworth M, Bett KL, Webb BD, McClung AM. 1996. Developing a common language for the U. S. rice industry: Linkages among breeders, producers, processors, and consumers. TAMRC Consumer Product Market Research Report No. CP2-96. Texas A & M University, TX, USA. p 46.GoodwinHLKoopLARisterMEMillerRKMacaJVChambersEHollingsworthMBettKLWebbBDMcClungAM1996.Developing a common language for the U. S. rice industry: Linkages among breeders, producers, processors, and consumersTAMRC Consumer Product Market Research Report No. CP2-96Texas A & M UniversityTX, USA46
J Agric Food Chem Hiemori 57 5 1908 2009. 10.1021/jf803153z Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR)

상세보기
Korean J Food Sci Technol Kim 30 3 562 1998. Cooking conditions and textural changes of cooked rice added with black rice
J Korean Soc Food Sci Nutr Kong 37 7 815 2008. 10.3746/jkfn.2008.37.7.815 Antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions of black rice

원문보기 상세보기
Korean J Crop Sci Lee 59 1 47 2014. 10.7740/kjcs.2014.59.1.047 Varietal difference of eating quality on different milling degree in japonica rice

원문보기 상세보기
Cereal Chem Lyon 76 1 56 1999. 10.1094/CCHEM.1999.76.1.56 Effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice

상세보기
Cereal Chem Marshall 69 6 632 1992. Effect of degree of milling of brown rice and particle size of milled rice on starch gelatinization
Cereal Chem Meullenet 77 4 512 2000. 10.1094/CCHEM.2000.77.4.512 Instrumental assessment of cooked rice texture characteristics: A method for breeders

상세보기
J Food Eng Mohapatra 73 3 253 2006. 10.1016/j.jfoodeng.2005.01.028 Cooking quality and instrumental textural attributes of cooked rice for different milling fractions

상세보기
Korean J Food Sci Technol Oh 34 2 213 2002. Texture of cooked milled added waxy black rice and glutinous rice
J Texture Stud Okabe 10 2 131 1979. 10.1111/j.1745-4603.1979.tb00241.x Texture measurement of cooked rice and its relationship to the eating quality

상세보기
J Food Process Preserv Samyor 40 2 174 2016. 10.1111/jfpp.12594 Evaluation of physical, thermal, pasting characteristics and mineral profile of pigmented and nonpigmented rice cultivars

상세보기
Statistics Korea. 2016. Korea grain consumption. Available from: http://kostat.go.kr/portal/korea/kor_nw/2/7/10/index.board?bmode=read&aSeq=358819. Accessed September 7, 2017.Statistics Korea2016.Korea grain consumptionAvailable from: http://kostat.go.kr/portal/korea/kor_nw/2/7/10/index.board?bmode=read&aSeq=358819Accessed September 7, 2017

LOADING...

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증

[국내논문] 도정도가 흑미밥의 기계적 및 관능적 조직감 특성에 미치는 영향
Effects of Milling Degree on Instrumental and Sensory Texture Properties of Cooked Black Rice

Abstract ▼ AI-Helper

주제어

참고문헌 (16)

이 논문을 인용한 문헌

연구과제 타임라인

관련 콘텐츠

원문 URL 링크

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트

연합인증

[국내논문] 도정도가 흑미밥의 기계적 및 관능적 조직감 특성에 미치는 영향 Effects of Milling Degree on Instrumental and Sensory Texture Properties of Cooked Black Rice

Abstract ▼ AI-Helper

주제어

참고문헌 (16)

이 논문을 인용한 문헌

연구과제 타임라인

전체(0) 논문(0) 특허(0) 보고서(0)

전체(0) 논문(0) 특허(0) 보고서(0)

관련 콘텐츠

원문 URL 링크

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트

[국내논문] 도정도가 흑미밥의 기계적 및 관능적 조직감 특성에 미치는 영향
Effects of Milling Degree on Instrumental and Sensory Texture Properties of Cooked Black Rice