쌀의 완전미 비율 증가가 식미에 미치는 영향

This experiment aimed to estimate the effect of imperfect rice on rice palatability. Rice cultivar, Ilpumbyeo, was cultivated by direct-seeding on flooded paddy surface with 11 kg/10a nitrogen application. Palatability of harvested rice was measured by NIR spectroscope. Brown rice was divided according to their appearance namely, perfect, discolored, green-kerneled, and immature opaque with a composition ratio of 75.7%, 11.0%, 8.0%, and 5.3% respectively. When the perfect brown rice was milled, the grain were composed of head, cracked, and white core & belly, at 64.7%, 25.3% and 10.0% respectively. The milled rice of discolored brown rice had similar composition with the perfect rice. The milled green-kerneled rice, on the other hand, had 36% head rice and 64% white core & belly rice. The immature opaque brown rice, when milled, had 25.3% white core & belly and 74.7% damage & opaque rice. With the respect to grain quality, the viscosity of white core & belly rice and damaged & opaque rice was lower than that of head rice. In contrast, their protein content was a little higher than that of head rice. The palatability value of pure imperfect rice was much lower than head rice. The palatability value of damaged & opaque rice was the lowest among the imperfect rices. When mixed with head rice, the damaged & opaque rice impacted on the deterioration of rice palatability. Mixing 1 % each of white core & belly rice and damaged & opaque rice decreased the palatability value by 5% as compared with the head rice.