English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study was carried out to compare the physiochemical properties and quality characteristics of porridge made from different Korean rice varieties, including high yield tongil-type rice. The rice varieties used in this study were 4 tongil-type (Areum, Namcheon, Hanareum3, Hanareum4) and 5 japonica-type rices (Unkwang, Daebo, Goami4, Dodamssal and Hwaseonchal). The protein and amylose contents of the varieties ranged from 6.0% (Namcheon) to 7.3% (Hanareum3) and from 5.0% (Hwaseonchal) to 42.8% (Dodamssal). Compared to the other varieties, Hwaseonchal and Dodamssal had low final and setback viscosity values in the rapid-visco analyzer test. The color value of the porridge ranged between 52.90 and 71.12 for the L value, -2.06 and -1.01 for the a value, and -5.59 and -2.62 for the b value. SEM images revealed distinct differences in the endosperm structure of rice varieties as well as the porridge. Furthermore, porridge made from Hwaseonchal rice had the highest spreadability, followed by porridge made from others non-glutinous rice varieties, Goami4 rice, and Dodamssal rice. The results of this study suggested that rice varieties with different amylose contents could be effectively used to control the viscosity of rice porridge. In laboratory experiments, the sensory test did not indicate significant differences except for the mouthfeel. The mouthfeel of the porridge depended on the amylose content of rice. This study suggested that tongil-type rice variety such as Hanareum4 could be substituted with Japonica type rice for making porridge.

Quality characteristics of porridge made from different Korean rice varieties including high yield tongil-type rice