쌀 炊飯特性의 品種間 變異 및 理化學的 特性과의 關係

Cooking characteristics of ninety five non-glutinous and twenty six glutinous varieties were checked for understanding the varietal variation and interrelationship between the cooking and physicochemical properties of rice grain. The greatest variation in non-glutinous and glutinous rice varieties was observed in iodine blue value and the next large variation was recognized in amount of soluble solid in cooking water. Average values of volume expansion rate, iodine blue value and amounts of soluble solid in cooking water were different among domestic-bred japonica, Korean local and foreign rice varieties. Korean-bred japonica rice cultivars can be classified into several groups having same cooking quality such as ＜Jangan · Seoan＞, ＜Jinmi · Ilpum · Daeseong＞, ＜Seohae · Namwon · Yeongduk＞, ＜Chucheong · Bongkwang＞, ＜Odae · Keumo＞ and ＜Hwacheong · Donghae · Palgong＞ by the distribution on the plane of 1st and 2nd principal components contracted from four cooking characteristics. Glutinous rice cultivars can be grouped into several different cooking quality types such as ＜Nonglimna 1 · Suwon 357 · Jodo · Inbujinado＞, ＜Sangnarnbatbyeo · Jeokdo＞,