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Article: Findings from E.H. Jang et al in cereal chemistry reported.
- Article from:
- Chemicals & Chemistry
- Article date:
- November 13, 2009
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According to recent research from Seoul, South Korea, "Effect of storage temperature (ST) (5, 15, and 25 degrees C) for paddy on the consumer perception of cooked rice (CR) was investigated with six major rice cultivars in Korea (Ilmibyeo, Chucheongbyeo, Ilpumbyeo, Hwayeongbyeo, Nampyeongbyeo, and Odaebyeo) after 12 months of storage. Germination rate (GR) of the paddy, grading characteristics (percentages of head rice, broken kernels, damaged kernels, colored kernels and chalky kernels) of milled rice (MR) kernels, texture profile analysis (hardness, springiness, cohesiveness, adhesiveness, and chewiness) and color (L*, a*, and b*) of CR were measured."
"Also, ...